Easter Cocktails

  • Easter Cocktails image 29526

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Easter Sunday is the day that Christians believe Jesus rose from the dead, named, not altogether coincidentally, for the pre-Christian festival of Eoster. And, what better way to celebrate the brutal death and surprising resurrection of the son of God than by binging on cheap chocolate, much of it shaped like eggs, and images of baby chicks that have obviously just hatched from said eggs?

It could be worse, of course. We could be doing as folk do in parts of the Philippines, and celebrating with real live crucifixions, some complete with nails through hands and feet.

Or we could be freshening our breath the Polish way, with hand-painted, hard-boiled eggs. And, pity Australian parents, who will have had to outlast their offspring last night in order to lay a trail of gifts from the Easter Bunny, or, for nationalists, the Easter Bilby.

Our Easter Cocktail contains both eggs and chocolate, along with vanilla and cardamom to add a note of sophistication. Happy Easter!

With Easter Eggs in mind you might also consider some of these confectionary and chocolaty cocktails:

Chocolate Martini
With: Vodka, white crème de cacao and dry vermouth.
Comment: Vodka and chocolate made more interesting with a hint of vermouth.

Chocolate Sazerac
With: Absinthe, bourbon, white crème de cacao, sugar syrup and Peychaud's Bitters.
Origin: Created in 2005 by Tonin Kacaj at Maze, London, England.

Papa Ghirardelli
With: Pisco, Campari, sweet vermouth, Bénédictine D.O.M., lemon juice and soda water.
Origin: This cocktail is named after the founder of Ghirardelli Chocolate Company, Domingo Ghirardelli.

Ramos Chocolate Fizz
With: Gin, white crème de cacao, orange flower water, vanilla extract, egg white, cream and champagne.
Origin: Created by yours truly as a Valentine's Day cocktail but equally chocolaty at Easter.

With: Honey, vanilla infused vodka, amaretto, dark crème de cacao, cream and egg white.
Origin: Named after and garnished with a triangular Toblerone chocolate bar, which incidentally was invented in 1908 by the Swiss chocolate maker Theodor Tobler.

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