If you like chocolate, you should head down to ETM Group’s bars around London where the Easter Bunny has left a boozy treat.
Three alcoholic dessert-inspired drinks (pictured top) are available in hollow chocolate Easter egg: a tangy Raspberry Brûlée, a creamy Tiramisu and a Passionfruit and Vanilla Martini.
Priced at £10 for all three, the Easter Egg Choctails are available until April 21 at One Canada Square in Canary Wharf, The Botanist in Sloane Square and Chiswell Street Dining Rooms in the City.
For an alternative to Easter eggs, the Auchentoshan whisky team have come up with a creamy chocolate cocktail for Easter.
The Auchentoshan Three Wood Spanish Hot Chocolate (pictured above) mixes the single malt with milk and hot chocolate powder, enhancing the subtle notes of hazelnut and raisin present in the whisky.
Auchentoshan Three Wood Spanish Hot Chocolate
30ml Auchentoshan Three Wood
120ml Milk
3-4 Heaped teaspoons of Spanish hot chocolate powder
2 tablespoons of Scottish double cream
Heat the milk to boiling point and fold it into chocolate powder in a glass teacup. Add the whisky and stir briskly anti-clockwise until thick. Add freshly whipped cream on top.
A new cocktail, the Coconut & Marzipan Qlip, made with ultra-premium Quintessentially Vodka has been introduced exclusively at the Shochu Lounge at Roka in London’s Fitzrovia.
Coconut & Marzipan Qlip
50ml Quintessentially Vodka
25ml Marzipan liqueur
50ml Coconut water
3 Dashes of Fee Brothers Aztec Chocolate Bitters
1 barspoon of simple syrup
Mint sprig
Chocolate squares
Pour the first four ingredients into a cocktail shaker with cubed ice. Shake, double-strain, and pour into a julep cup with shaved ice. Garnish with mint sprigs and chocolate squares.
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