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Serve in a Coupe glass
3 whole | Green cardamom pods |
1 2⁄3 oz | Absolut Vanilia Vodka |
1 oz | White crème de cacao liqueur |
1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
Garnish: Dust with chocolate powder &/or crumbled Cadbury's Flake bar, & mini chocolate eggs in orange zest nest on rim.
MUDDLE cardamom pods in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Recipe contains the following allergens:
Chocolate cocktail with extra interest thanks to vanilla and cardamom.
Created in 2003 by Simon King at MJU Bar, Millennium Hotel, London, England. The egg white was our addition to Simon's recipe - it seemed appropriate to add egg given this is an Easter cocktail. We also added the orange zest nest of chocolate eggs.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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