Maybe it's because we're too old for Easter egg hunts, or because nobody's around to stop us eating Mini Eggs from February, but we've lost our enthusiasm for the holiday just a touch.
Of course, there's always the fact that it's a Bank Holiday to cheer us up. And what better way is there to spend a long weekend than with friends and a glass of something fun? We quaff mulled wine at Christmas and Pimm's during the summer – why shouldn't Easter provide an equal opportunity for seasonal boozing?
So we asked Head Bartender duo, Angel de Sousa and Roland Varga of the South Place Hotel to help us out. They assure us that these original cocktails are so decadent, you won't need chocolate eggs. Well, not as many at least…
1. Green Fields Cocktail Recipe
50ml Hendricks Gin
Drizzle of Sipsmith Summer Cup
Splash of celery bitters
Touch of fresh muddled celery
Juice of 1 lime
Sugar to taste
In a shaker, add half a celery and muddle. Add all other ingredients with ice-cubes and shake. Double strain into a martini glass and garnish with celery.
The Jaffa Cake Cocktail Recipe
40ml Pampero Especial
20ml Grand Marnier
2 drops Orange Bitters
10ml Mozart Black Chocolate Liqueur
20ml double cream
Melt chocolate and rim a martini glass. Add all liquid ingredients to a shaker with ice cubes and shake well. Pour into rimmed glass and garnish with orange slice.
The Fluffy Tail
The white only of 1 egg
10ml Madalena Port
40ml JW Black
25ml lemon juice
15ml simple syrup
Add all ingredients to a shaker and shake well (without ice). Once all ingredients are well mixed, shake again with ice. Add mixture to a chilled glass and float ½ egg shell on top. Carefully pour the Port into the egg and enjoy.
Like the sound of these cocktails, or want to try something totally new? Ask for Angel or Roland at the bar of the South Place Hotel and tell them we sent you.
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