Easter Cocktail

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Easter Cocktail image

Serve in

a Coupe glass...
4 whole Cardamom pod
2 fl oz Ketel One Vodka
1 fl oz Creme de cacao liqueur (white)
¼ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
½ fl oz Chilled water
½ fl oz Pasteurised egg white
  • Display recipe in:

How to make:

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.

Garnish:

Dust with chocolate powder or crumbled Cadbury's Flake bar with mini chocolate eggs in orange zest nest on rim.

Comment:

Chocolate cocktail with extra interest thanks to vanilla and cardamom.

About:

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.

Nutrition:

There are approximately 249 calories in one serving of Easter Cocktail.

Buy ingredients

Buy direct from The Whisky Exchange

£25.75
Makes this drink 11.67 times
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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