Easter Cocktail

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Muddler
Shaker
Strainer
Fine sieve

Nutrition

249 Calories

Styles & Flavours

Bartender

Easter Cocktail image

Serve in

Coupe

Garnish:

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

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.

4 whole Green cardamom pods
2 fl oz Ketel One Vodka
1 fl oz Dutch Cacao Liqueur
14 fl oz Giffard Sugar Cane Syrup
12 fl oz Chilled water
12 fl oz Pasteurised egg white
Loading...

Comment:

Chocolate cocktail with extra interest thanks to vanilla and cardamom.

Origin:

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.

You must be logged in to submit a rating

Click here to login