No need to crack open a chocolate egg or bite the ears off a bunny for your Easter treats this year – bars are offering cocktails with chocolate and other seasonal flavours in liquid form.
At Duck & Waffle in London, its head of spirit and cocktail development Rich Woods has created a drink called simply Easter Eggs, which is a mix of coffee-washed Bacardi Carta Blanca rum, hay-infused white chocolate and black truffle.
This is part of an Easter menu available at the restaurant and bar from Good Friday, March 25, for just one week at £14 each. Also on the list is a Beetroot & Chocolate Royale, made with a beet and cacao liqueur plus champagne, and returning favourite, the Nutella Negroni (picture below) – a combination of Bombay Sapphire gin, a vermouth blend, Campari and a Nutella infusion.
A twist on another Easter treat, the hot cross bun, has been created by the team behind Portobello Road gin. Their drink, the Not Cross Bun Gin Martini (pictured top), has been developed by distilling high-strength alcohol with actual hot cross buns to create a super-concentrated essence that is then sprayed into a frozen glass. It is served with raisin-infused dry vermouth and garnished with a lemon cross.
The cocktail is available at the brand owners’ bar, Portobello Star, in Notting Hill in London as well as other selected bars across London including The Blind Pig in Soho from March 24 to 29.
Not Cross Bun Gin Martini
50ml Portobello Road Gin
12.5ml Raisin-infused dry vermouth
Stir with ice and strain into a cocktail glass which has been seasoned with a hot cross bun tincture. Garnish with a lemon cross.
A cocktail combining chocolate with the Easter bunny’s favourite carrot juice has been created at Wringer & Mangle, the bar in London Fields in east London. The Easter Bunny’s Gift contains spiced rum, cream, cinnamon syrup, carrot juice, Grand Marnier and orange zest, served in a chocolate egg that can be eaten once the drink has been drunk. It is available from March 25 to 28 for £10.
Rich flavours combine with wood smokiness for a special list of Easter cocktails available at Green Bar Botanicals & Tonics at hotel Café Royal in London from March 18 to 24. The drinks include a Vodka Chocolate Martini (pictured above), made with Belvedere Unfiltered vodka infused with essence of orange and cocoa plus a flash infusion with maple wood chipping smoke.
The bar’s other Easter cocktails are a Rum Chocolate Daiquiri, using Santa Teresa Rum 1796 infused with essence of mandarin and white chocolate plus a flash infusion with vanilla wood chipping smoke. The Brandy Chocolate Blazer combines Rémy Martin Louis XIII cognac with essence of liquorice and sea salt plus a flash infusion with acai berry wood chipping smoke.
City Social in the City of London is celebrating Easter with a cocktail pitcher served in their own duck-shaped crystal “Duckanter”. The drink is inspired by Aylesbury Duck vodka which is mixed with St-Germain elderflower liqueur, rhubarb grenadine, sugar syrup, lemon and apple juice to create a sharing drink with a playful nod to the theme of birds at Easter.
Aylesbury Duckanter Easter Pitcher
200ml Aylesbury Duck Vodka
100ml Rhubarb grenadine
30ml Sugar syrup
100ml Fresh lemon juice
125ml Cloudy apple juice
200ml Soda water
Combine all ingredients in a decanter. Serves four to five people.
At the new Cocktail Trading Company bar in Bethnal Green Road in east London, they are serving the Eggsperimental Cocktail Cup (pictured) for Easter. It is made with “breakfast brandy”, peach, blood orange juice, fresh tarragon and sparkling wine, with a garnish of a Cheerio brittle. Costing £9, it is served with an actual egg shell that has been filled with a delicious creamy panna cotta.
At Skylon on London’s South Bank, an Easter cocktail (pictured below) is available made with cognac and grapes plus hazelnut liqueur and chocolate bitters.
Easter cocktail at Skylon
20ml Hennessy cognac
30ml Juice of six grapes
2 bar spoons Caster sugar
3 dashes Chocolate bitters
1 Egg yolk
Shake and serve in a champagne flute, add caramel, a petit four and a flower on top.
Two Easter specials (pictured below) have been added at Stonegate Pub Company’s nationwide group of Yates bars from March 24 to 28. The tropical Bunny Hop is a mix of blue curaçao, crème de banane, Smirnoff Vodka and Red Bull Tropical, while the Gin Blossom is made with Gordon’s Gin, St-Germain elderflower liqueur, strawberry puree and Ting, garnished with a strawberry. They are available for £8.95 or two for one over the long bank holiday weekend.