Today was the annual Madtini Easter egg hunt here at the World Headquarters and Research Labs. Since the entire Madtini facility consists of 4 rooms the festivities lasted about 20 minutes and that includes 18 minutes of arguing over the rules. The winner was our new ice cube intern Wolfgang, who collected 35 chocolate eggs (we only hid 4??). However, Wolfgang gained the wrath of fellow competitors by constantly reminding everyone that the whole easter egg thing first began in his native Rhineland in the mid 18th century. Seriously, he wouldn’t shut up about.
So, as anyone knows there’s nothing like a solid holiday beat down to clear the air and make everyone feel a tad bit better about things. Wolfgang will no doubt recover and be back to his ice cube tray re-filling duties soon.
The rest of the Madtini gang is on duty and here are 5 cocktails that are sure to make your Easter egg hunt a heck of a lot more fun. May your long weekend be full of chocolate.
1 / White Rabbit
- 1/2 oz Amaretto
- 1/2 oz Baileys
- 1 oz white rum
- 1/2 oz Kahlua
- 1 oz Half & Half
Combine all ingredients in a cocktail shaker. Shake then strain over ice cubes in an old fashioned glass.
2 / Blue Cottontail
- 1 1/2 ounces vodka
- 1/2 ounce triple sec
- 1/4 ounce blue Curaçao
- Flamed orange peel (for garnish)
Combine the ingredients in a cocktail shaker with ice. Shake well and strain into a chilled cocktail glass. Flame an orange peel over the glass and add to the drink.
3 / Chocolate Caramel Easter Egg
- 1 1/2 oz Baileys Caramel
- 1 1/2 oz crème de cacao
- 1/2 oz butterscotch schnapps
- Mini creme egg
Combine all the ingredients in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Drop a chocolate mini creme egg into the drink.
4 / Easter Bunny Cocktail
- 2 oz vodka
- 1 1/2 oz brown creme de cacao
- 1 tspn of cherry brandy
- 1 tspn of chocolate syrup
Combine the vodka and creme de cacao in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Carefully a teaspoon of chocolate syrup and cherry brandy. Don’t stir these in, just let them settle within the glass.
5 / Pink Bonnet
- 1 1/2 oz gin
- 1/2 oz simple syrup
- 3/4 oz fresh lemon juice
- 2 dashes crème de framboise
- White of 1 small egg
Combine the ingredients in a shaker with no ice. Shake well to emulsify egg whites. Add ice and shake again. Strain into a chilled martini glass and serve.
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Bunny photos by LexnGer.
[…] we are on Good Friday – we had alreadt posted our selection of Easter cocktails last weekend and we needed a challenge. The folks at Distillnation, a London distributor of fine […]