HAND-MADE LUXURY | DESIGNED IN AUSTRALIA

Easter-themed Cocktails

Who can resist the indulgence of a solid choc mini egg melting into submission inside the mouth?

The fragrant spices released when butter is smeared thickly on a toasted hot cross bun… or just biting the bum of a Lindt Bunny for that matter?

Easter welcomes cooler temperatures and burnt April skies, a change in wardrobe, a change in season and the perfect opportunity for hedonism. Forget sweating over a turkey no-one actually wants, and swatting flies out of white wine at Christmas.

In celebration of the more sophisticated entertaining season, here are 5 Easter-themed cocktails to imbibe with over the forthcoming holidays.

Rhubarb and Custard Martini

Good Food Magazine via BBC Good Food 

Instructions

Syrup
85g caster sugar
300g chopped rhubarb
 
Cocktail
100ml Vodka
100ml rhubarb syrup
1 length rhubarb
30ml advocaat
100ml lemonade

To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat gently, tip in the chopped rhubarb, cover and bring to boil. Simmer for about 5 mins until the rhubarb is very tender but not disintegrating.Squeeze contents through a fine sieve and allow to cool completely.

Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled. Make small shreds of rhubarb using a vegetable peeler and place into iced water – this will make them curl up.

In a separate jug, whisk together the advocaat and lemonade with more ice. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice.

Carefully pour 25ml of your advocaat mixture into each glass over an upside-down spoon (the mixture should float on the surface of the vodka syrup mixture). Drain the rhubarb shreds well and use to garnish your cocktails.

Easter on Easter Island

Ashley Rose Conway, Craft+ Cocktails 

Ingredients

60ml coconut cream
30ml lime
2 Kaffir lime leaves
1 layer from a stalk of lemongrass, chopped
50ml aged dark rum (creator used Plantation 5 Year)
40ml creme de cacao
garnish: 2 kaffir lime leaves, mint sprig, edible flowers

Instructions

Chop off the ears of a large chocolate bunny. Add coconut cream, lime, kaffir leaves and lemongrass in a shaker. Muddle well. Add the rum and cream de cacao to the shaker. Add ice and shake. Add crushed ice into the bunny. Double strain into the chocolate bunny. Garnish with mint sprig, edible flowers, and  2 kaffir lime leaves “bunny ears”.

Breakfast Bramble

Ashley Rose Conway, Craft+ Cocktails 

Ingredients

45ml  gin
25ml. crème de mûre (blackberry liqueur)
1 ½ Tbsp. stone fruit jam (apricot works best)
1 Tbsp. plain Greek yogurt
15ml  fresh lemon juice
Garnish: fresh blackberries, lemon slice

Instructions

Combine all the ingredients in a shaker with ice. Shake and strain into a glass with fresh crushed ice and garnish.

 

What’s Up Doc?

 David Burke Tavern, NYC via Town & Country Magazine

Ingredients

60ml vodka
25ml carrot juice
15ml lime juice
10ml  simple syrup
Ginger beer

Instructions

Shake all ingredients except ginger beer over ice and strain into a highball glass. Top with ginger beer and garnish with carrot peel.

 

Easter Egg-Hunt Martini

Courtesy of The Ritz Prime Seafood in Newport Beach, California

Ingredients

1 egg white
45ml Absolut Vanilla vodka
30ml triple sec
25ml milk
25ml fresh squeezed orange juice
Drops of raspberry and strawberry puree for glass decorations

Instructions

In a shaker glass filled with ice, add egg white from freshly cracked egg vodka, triple sec, milk and orange juice. Shake vigorously.

Prepare rim of martini glass with orange zest and sugar-in-the-raw. Decorate glass like an Easter egg using drops of raspberry and strawberry puree. Strain cocktail into martini glass.