Easter inspires chocolate cocktails in bars


Honey BunnyEaster is a time for chocolate, but there is no need to bother with a traditional egg when you can celebrate in liquid form using chocolate liqueur.

A special Easter cocktail is on the menu at a selection of bars across London, created by Austrian liqueur producer Mozart Distillerie. The Honey Bunny (pictured above) is made by mixing Mozart Black liqueur with dark spiced rum and a generous helping of amaretto, finished with honey and a drizzle of caramel sauce.

It is on the menu at Floripa in Shoreditch, Baltic in Southwark, The Exhibit in Balham, Lockside Lounge in Camden, Swizzlestick Bars’ City venues Pause, Clause and Patch, and Rocket restaurants and bars in Bishopsgate, Old Broad Street and Canary Wharf.

The Honey Bunny

25ml Mozart Black
15ml Santa Teresa rum
10ml Caramel sauce
10ml Amaretto
10ml Honey
Small pinch of Maldon sea salt

Mix the honey in well to all ingredients. Add ice and shake. Stain into a martini glass to serve.

Jack Williams with Creme Egg MojitoAn Easter cocktail is on the menu at the new-look Jewel in Piccadilly Circus, created by Jack Williams, head mixologist for the bar’s operator Novus Leisure. The Crème Egg Mojito blends rum, chocolate liqueur and a healthy smattering of sugary chocolate egg.

Jack, pictured above with the cocktail, said that despite the calorie content, the drink is surprisingly refreshing. “This is the ultimate in Easter treats – boozy, refreshing and deathly chocolaty. It’s surprisingly light – not like the heavy chocolate milkshake cocktails you sometimes find.”

It is made by bruising a sprig of mint and putting it in the bottom of the glass with the rum and chocolate liqueur. Then add the sugar syrup and lime juice to the mix, add some crushed ice and a smashed-up chocolate egg and give it a stir. It is topped up with a little more crushed ice, a dash of soda on top and served with an oozey half of a chocolate egg.

Rory Spicer, manager at Jewel, said that he expected to be a hit with Easter drinkers over the weekend. “Our cocktail experts l are so good at what they do, we like to throw the odd special Mojito into the mix along with our usual favourites.

“With Easter coming up, someone asked if we’d be doing anything special and that’s when Jack suggested we try this Crème Egg recipe.”

Chocolate Easter FlipBar and cocktail consultants Shaken & Stirred have created a cocktail for Easter, again using Mozart chocolate liqueur. The Chocolate Easter Flip (pictured right) is a play on a classic Flip, featured in Jerry Thomas’s 1862 book, The Bon-Vivant’s Companion. Created with delicious dark and intense chocolate liqueur and luxurious cognac, it is shaken together with egg and cream to produce the froth that gives the Flip its name.

Chocolate Easter Flip

35ml Cognac
25ml Mozart Dark Chocolate Liqueur (or similar)
3 dashes of orange bitters
1 Whole egg
1tsp Caster sugar
25ml Fresh single cream
Orange zest
Grated chocolate

Shake the first six ingredients together and strain into a bowl or egg-shaped glass. Grate over dark chocolate and orange zest. Add a chocolate “matchstick” as a stirrer.

With spring officially here, if not in terms of the weather, Shaken & Stirred‘s mixologists have created a sharp and refreshing cocktail, the Spring In Your Step (pictured below). The combination of apricot, coriander and lemon brings out the botanicals in the gin to create a fresh and fun cocktail.

Spring In Your Step

35ml Gin
15ml Cointreau
1tsp Apricot jam
3 Coriander stalks finely chopped.
2 Wedges orange
2 Wedges lemon

Muddle the jam, coriander, orange and lemon and then add the gin and Cointreau. Shake hard over ice and double-strain into a Martini glass. Garnish with a coriander leaf.Spring In Your Step

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