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Easter eggs cocktail

by Rich Woods
Easter Egg Recipe

Easter eggs cocktail

  • Cocktail
  • medium
  • 1
  • 30 minutes, plus 24 hours infusing and chilling

PT30M

PT24H

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Ingredients

Metric

Imperial

1
To make the hay cognac, first wash the hay well in hot water and squeeze out any excess liquid
2
Place the hay in a clean, non-reactive container and pour over the cognac. Seal the container and leave to infuse for 24 hours
3
After this time, line a funnel or sieve with a coffee filter or clean cloth and place over a jar. Strain the cognac through the filter and seal, reserving until ready to serve
4
For the liqueur, melt the chocolate buttons in a bowl set over a pan of barely simmering water, stirring gently as the chocolate starts to melt – be careful not to let the bowl touch the water as the chocolate may seize
5
In a separate bowl, mix together the water with the milk powder until combined. Add this to the melted chocolate and mix gently until smooth
6
Remove the bowl from the heat and allow to cool, then mix in the vodka until thoroughly combined. Chill in the fridge for at least 1 hour so that the fats from the chocolate start to separate and solidify
7
Once chilled, pass the liquid through a fine sieve to remove the solids. Seal in a bottle or jar and reserve in the fridge for up to a week
8
To make the sugar syrup, boil together the water and sugar in a small pan over a medium heat. Allow to bubble for a few minutes until syrupy, then set aside to cool. Keep in the fridge until ready to serve
9
To make the finished cocktail, place 75ml of the white chocolate liqueur, 25ml of the hay cognac and 15ml of the sugar syrup in a cocktail shaker. Crack in 1 egg and shake everything together well
10
Add a handful of ice cubes and shake again. Strain through a sieve into a serving glass, or divide between cleaned egg shells
 

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