Egg-citing treats: bars serve up indulgent cocktails for Easter

Duck Waffle Nutella Negroni

Forget about Easter eggs and hot cross buns – you can enjoy your indulgent treats in liquid form. Bars and drinks brands have come up with ideas for cocktails for the long Easter weekend.

At Duck and Waffle at the top of the City of London’s Heron Tower, three chocolaty twists on the classics have been created by head of spirit and cocktail development, Richard Woods.

The Nutella Negroni (pictured top) combines Bombay Sapphire gin, vermouths and Campari with a Nutella infusion, while the Truffled Chocolate Rob Roy is made with Dewar’s 12 Year Old whisky, vermouths, Green & Black’s 70% cocoa infusion and black truffle.

The Milkybar Snowball (pictured below) uses as its base Duck and Waffle’s own chocolate-infused Milkybar Advocaat, mixed with distilled lemon and sugar plus a prosecco spritz, served in a small milk bottle. Priced £14, the three cocktails are available now until April 5.

Duck Waffle Milkybar Snowball

At Bourne & Hollingsworth Buildings in Clerkenwell, London, the bar team have been inspired by another Easter treat. Based on a classic Flip, the Hot Cross Rum is a combination of dark rum and a special hot cross bun syrup, shaken with an egg and topped with a dusting of cinnamon.

Hot Cross Rum B&H

Recipes have been created to showcase The Bitter Truth’s Chocolate Bitters which bring cocoa butter and dark chocolate on the nose and hints of vanilla and cinnamon combined with bitter tones of gentian and wormwood on the palate.

Spring Is In The Air
50ml Lanique rose petal liqueur
20ml Lemon juice
10ml Sugar syrup
30ml Cream
1 Egg white
2 dashes The Bitter Truth Chocolate Bitters
Shake all ingredients except chocolate bitters vigorously with ice and strain into a long drink glass. Add the chocolate bitters on top.

The Funny Bunny
50ml El Dorado 8 Year Old rum
4 dashes The Bitter Truth Chocolate Bitters
1 Lime (chopped)
2 barspoon Cane sugar
Muddle lime and sugar in a tumbler and add all the other ingredients and ice and stir.

30ml U’Luvka vodka
3 dashes The Bitter Truth Chocolate Bitters
10ml Macadamia nut syrup
20ml Cream
1 Egg yolk
Shake all ingredients with ice and strain into a cocktail glass. Grate nutmeg on top.

Easter Brunch (pictured below)
50ml Hayman’s Sloe Gin
20ml El Dorado 12 Year Old
3 dashes The Bitter Truth Chocolate Bitters
Pour ingredients into a tumbler filled with ice and stir.

Easter Brunch

Mozart chocolate liqueurs add the Easter flavours to a reviving cocktail being promoted for The King’s Ginger liqueur this year, The King’s Delight (pictured below).

The King’s Delight
25ml The King’s Ginger Liqueur
25ml Mozart Dark Chocolate Liqueur
25ml Espresso shot
Add all ingredients, shake and strain into a cocktail glass.

The King's Ginger - The King's Delight

Two rich and indulgent cocktail recipes have been devised for the super-premium Staritsky & Levitsky Reserve Vodka this Easter, both pictured below.

Easter Eggnog
30ml Staritsky & Levitsky Reserve Vodka
20ml Spiced rum
1 teaspoon Sugar
25ml Whole milk
12.5ml Double cream
Egg yolk
Egg white
Grated nutmeg
In a mixing bowl, combine the egg yolk and sugar and whisk until obtaining a light golden mix. Decant into a mixing glass, adding the vodka, rum, whole milk, double cream and egg white. Shake over ice and double strain into a glass such as a small latte mug. Grate the nutmeg on top – ideally using a stencil for an Easter bunny.

Key Lime Pie
30ml Staritsky & Levitsky Reserve Vodka
20ml Vanilla liqueur
25ml Pineapple juice
1 dash Gomme syrup
1 Egg white
Juice of half a lime
Squeeze of lemon
1 Digestive biscuit
Combine all the ingredients except the biscuit in a Boston glass. Shake vigorously over ice for five seconds. Run a lemon wedge around the rim of a chilled coupette and dip the rim evenly into finely crushed digestive biscuit to. Double-strain the liquid into the glass.

staritsky levitsky easter

Just in time for Easter, a new seasonal menu has been introduced at cocktail and dessert bar Basement Sate (pictured below) in Soho, London, developed with newly appointed pastry chef Kelly Nadiarian.

The drinks feature delicate spring flavours throughout, such as vanilla, elderflower and cucumber, complemented by sharper-tasting ingredients. The menu also features new desserts that are more indulgent than ever and with plenty of chocolate-based dishes for Easter.

The cocktails, priced from £7 to £12, include the Jessica Rabbit, made with gin, golden syrup, elderflower and carrot juice.

The Turtle Avenue combines dark and white rums with spiced pineapple syrup and coconut water, while the Thunder Cloud is a flavoursome mix of tequila, Aperol, blueberry vinegar and lemonade.

New desserts, priced from £6 to £8, include the Kinder Surprise comprising a brownie, milk chocolate and tonka whipped cream, caramelised hazelnuts, praline foam and caramelia pearls.

basement sate

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