Great British Chefs
Easter Eggs Cocktail
Mar 17, 2016

 

A spring creation from Rich Woods for the Duck & Waffle Cocktail menu, this intriguing cocktail is made of a creamy vodka and white chocolate liqueur mixed with fragrant hay-infused cognac and, of course, an egg. Serve in cleaned out egg shells for the perfect Easter treat or pour into tall glasses over ice if preferred. 

 

Ingredients

      White Chocolate Liqeur

 

  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

 

A spring creation from Rich Woods for the Duck & Waffle Cocktail menu, this intriguing cocktail is made of a creamy vodka and white chocolate liqueur mixed with fragrant hay-infused cognac and, of course, an egg. Serve in cleaned out egg shells for the perfect Easter treat or pour into tall glasses over ice if preferred. 

 

Ingredients

      White Chocolate Liqeur

 

  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