From the Hot Cross Bun to the Creme Egg, infuse your day with some Easter spirit.
Tippler’s Tip: For an added extra, chop the top off your Easter egg and serve the cocktails inside the shell so you can even eat the ‘glass’ when you’re finished sipping!
Hot Cross Bun Cocktail
The seasonal spiced sweet buns are traditionally served toasted, but we’ve uncovered a new way to use those sweet treats with this recipe from Red.
- 37.5ml Amaretto
- 12.5ml Tio Pepe (Sherry)
- 25ml Lemon Juice
- Egg White
- 25ml Hot Cross Bun Syrup (Recipe below)
Method: To make the Hot Cross Bun Syrup, cut up 3 Hot Cross Buns and place into a pan, add 250ml water and 500g sugar and bring to the boil until the sugar and water has dissolved. Cool the mixture then strain. Once chilled, combine Egg White, Amaretto, Tio Pepe, Lemon Juice and your Hot Cross Bun Syrup into a cocktail shaker and shake vigorously. Strain into an old fashioned glass over ice.
Mini Egg Martini
Mini Eggs have become a go-to-grab bag for Easter with their irresistibly crunchy shells. If you’ve managed to salvage a few eggs from the bottom of the bag, you can sip on a Mini Egg martini with this recipe from BBC Good Food.
- 25g Mini Eggs
- 1 Teaspoon Honey
- 25ml Creme De Cacao
- 25ml Baileys
- 50ml Vodka
Method: Crush the Mini Eggs and tip onto a small plate. Brush the rim of your glass with honey and dip the glass into the crushed eggs for decoration. Add Creme de Cacao, Baileys and Vodka into a cocktail shaker with a handful of ice and shake vigorously. Strain into glass and serve.
Creme Egg Martini
Cadbury’s famed fondant eggs are only available for a limited time, with the eggs on shelves from January to April, so why not make the most of their span in the spotlight by sipping on a Creme Egg concoction.
- 25ml Vanilla Vodka
- 12.5ml White Chocolate Liqueur
- 12.5ml Vanilla Syrup
- 12.5ml Advocaat
- 25ml Milk
- 25ml Cream
- 2 Cadbury Creme Eggs
Method: Cut the Creme Egg in half and spread the fondant around the edge of a martini glass. Grate the outside of the egg and dip the edge of the glass into the cocktail shavings. In your glass, pour in the Advocaat and then place Vanilla Vodka, White Chocolate Liqueur, Vanilla Syrup, Milk, Cream and the filling of 1 Creme Egg into your shaker with ice. Shake vigorously then strain into Advocaat filled glass. Garnish with remaining Creme Egg.
Malteser Bunny Shake
Maltesers may be available year-round, but the bite-sized bunnies have become a staple Easter addition since their launch in 2010. This Malteser Martini combines the beloved Malteser taste into a creamy cocktail thanks to Manchester’s Mouths.
- 45ml Cream
- 2 tablespoons Malted Milk Powder
- 45ml Vodka
- 30ml Chocolate Liqueur
- Malteser Bunny/ Crushed Maltesers
Method: Pour the Cream into your shaker with the Malted Milk Powder and shake until the powder dissolves. Fill shaker with ice and pour in Vodka and Chocolate Liqueur. Shake well and pour into your glass and top with cream and a Malteser Bunny. For added decoration, before making the cocktail, crush Maltesers in a plastic bag and pour onto a plate. Dip the rim of your glass in caramel and press into powdered Maltesers.
Chocolate Caramel Easter Egg
This recipe from the Australian Good Food and Travel Guide serves up a luxury chocolate caramel treat. Fan of salted caramel? Simply swap the Butterscotch for a salted caramel alternative.
- 50ml Baileys
- 50ml Creme De Cacao
- 25ml Butterscotch Schnapps
- Mini Galaxy Caramel Egg (To Garnish)
Method: Combine all ingredients into a shaker with ice and strain into a chilled martini glass. For decoration, rim your glass with caramel and dip into flaked chocolate, or simply pop a mini Galaxy Caramel Creme egg on the rim of the glass.