So you’re looking for an Easter Cocktail, are you? Following the popularity and success of our Egg Nog (which, incidentally should NOT just be kept for Christmas, it’s amazing during cold weather, with or without carols in the background…) and the Flat White Martini cocktails, it has come to our attention that you, dear reader, like a delicious tipple or two.
And who am I to argue with you?
So obviously we’re rather keen to carry on working with 31Dover (the UK’s leading online drinks vendor. The very best drinks, the best prices, and they’ll appear on your doorstep the very next day), finding some more offerings to treat your tastebuds and cheer up your evenings.
31Dover asked if I could come up with an Easter cocktail with a twist – I obviously did what any good blogger does, and started noodling around the interwebs for some inspiration.
Because I’m not overly find of chocolate drinks – I’m not sure anything can beat a decent hot chocolate – but what if I found a cocktail which could be served IN chocolate?
Oh my yes.
Ladies and Gentleman, I give to you…
The ‘Fire Extinguisher’ Easter Cocktail – served in Creme Egg Shots!
What you need:
- Jug of boiling water
- Sharp knife
What You Do:
1 – Place the knife in the boiling water to heat through, and unwrap an egg.
Very carefully, use the hot knife to gently slice the top off the egg. Use a backwards and forwards slicing motion – be gentle, the eggs can be quite brittle. I found they tended to split halfway, and so I turned and removed the second side separately.
Place the knife back in the hot water to heat again.
2 – Using a teaspoon, remove the creme from the inside of the egg.
I found that my ‘hole’ was a little too narrow for my teaspoon, so ended up using the handle of the teaspoon to scrape out the egg.
Either snaffle the sugary creamy mix yourself, or grant it to a passing child.
3 – Using the hot knife, carefully take a sliver from the bottom of the egg
to create a flat surface. I found that cutting a slice off and then placing the now-slightly-melted bottom onto the chopping board flattened it neatly.
Repeat steps 1-3 until you have an egg shot ‘cup’ per person.
4 – Mix your drink!
It’s equal parts Baileys & Fireball, and you should allow 10ml each spirit per cup. So if you’ve made 4 egg shot cups, that’s 40ml Fireball and 40ml Baileys. Give them a quick stir, and then add to your cups.
You can either add straight away at room temperature, or place the cocktail and empty cups in the fridge if you’re preparing ahead – the ice cold cocktail with the shocker heat of the liqueurs makes an amazing taste sensation.
Or you can do what I did, and gently warm the cocktail in a small milk warming pan. The warm cocktail slightly melts the inside of the egg cups, adding a hint of smooth chocolate to the spicy cinnamon taste.
I’d advise against sipping slowly when you’re using chocolate cups – things get sticky quite quickly. Use them as a shot glass, and drink fast, people. Feel that Fire Extinguisher warm you all the way down to your toes in one go (and it really does, the cinnamon of the Fireball is astonishingly spicy-warm).