When it comes to celebrating Easter there’s only one thing for it and that’s chocolate, glorious chocolate.
For many of us, Easter egg hunts with the family and meeting up for Sunday lunch with our friends will be off the cards this year, however, that doesn’t mean there’s still not plenty excuse to indulge a little too much in sugar and cocoa.
But instead of reaching for a novelty egg or grabbing a chocolate bunny, why not create a variety of chocolate-inspired cocktails which are sure to get you in the mood for the occasion.
From a decadent White Chocolate Espresso Martini to a creamy dark chocolate cocktail with coffee, as well as a Mint White Russian, there’s plenty of choice when it comes to creating your own Easter tipple at home.
Mint White Russian – Siberia Bar & Hotel, Aberdeen
Ingredients:
- 25ml of creme de menthe
- 25ml of Kahlua
- 100ml of milk
Method:
- Take a rocks glass and fill with ice
- Fill the largest half of your shaker with ice
- In the smaller half of the shaker pour the creme de menthe, Kahlua and milk
- Shake and then single strain into the glass
- Garnish with cream and a mint chocolate (unwrapped)
White Chocolate Espresso Martini – No.1 Bar & Grill, Aberdeen
Ingredients:
- 25ml Absolute Vanila Vodka
- 25ml RumChata
- 25ml Mozart white chocolate liqueur
- 12.5ml Gomme sugar syrup
- Double shot of freshly brewed coffee
Method:
- Add all the ingredients into a cocktail shaker and shake vigorously.
- Double strain into a chilled cocktail glass and garnish with white chocolate shavings.
Keeper of the Jackalopes – 99 Bar & Kitchen, Aberdeen
Ingredients:
- 25ml Havana Especial
- 25ml Kahlua
- 25ml mint chocolate rooibos and peppermint tea
- Gomme
- 5ml Mozart dark chocolate lliquor
- 25ml espresso
- 25ml soy milk
- Nutmeg, coffee beans and a sprig of mint to garnish
Method:
- Pour all the ingredients into a cocktail shaker and shake together.
- Strain and serve in a chilled Catalina glass with cubed ice.
- Garnish with nutmeg, coffee beans and a sprig of mint.
White Chocolate Martini – Bruach, Broughty Ferry
Ingredients
- 40ml vanilla vodka
- 20ml creme de cacao (blanc)
- 25ml fresh grapefruit juice
- 20ml passionfruit puree
- 15ml vanilla syrup
- Zest of 1 grapefruit and white chocolate shavings to garnish
Method
- Pour all the ingredients into a cocktail shaker and shake together.
- Double strain into a chilled coupe glass.
- Garnish with grapefruit twist or white chocolate shavings.
Easter Flip – Orchid, Aberdeen
Ingredients:
- 1 whole egg
- 2 Dash of Dr. Adam Elmegirab’s Aprhodite Bitters
- 20ml Baileys
- 5ml Vanilla extract
- 20ml Woods rum
- 10ml Briotett creme de cacao
- 5ml sugar
Method:
- Pour the ingredients into a shaker and dry shake.
- Add ice and shake again then double strain into a short glass.
