Easter Cocktail

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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 Cardamom pod
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Ketel One Vodka
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Creme de cacao liqueur (white)
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Giffard Sugar Cane Syrup
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Chilled water
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Pasteurised egg white

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.

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