These cocktail recipes were provided by Pritesh Mody.
Chocolate Orange Negroni
25ml Tanqueray Sevilla Gin
25ml Asterley Brothers British Estate Vermouth
25ml Gancia Aperitivo
5ml Mozart Dark Chocolate Liqueur
Pour all ingredients into an ice-filled tumbler. Stir for 10 seconds to chill.
Garnish with an orange peel.
Hot Cross Bun Old Fashioned
50ml Zacapa 23 Rum
20ml Hot Cross Bun Syrup – (100ml water to 200g sugar, 2 cloves, 1 stick of cinnamon, plus 1 hot cross bun torn into quarters. Add to pan, bring to gently to boil, stir until sugar has dissolved, fine strain and cool).
Pour ingredients into a tumbler/tea-cup
Garnish - Grapefruit twist and a side of toasted and buttered hot-cross bun
50ml Roe & Co Irish Whiskey
50ml Coconut Cream
25ml Whole Milk
50ml Homemade chocolate Sauce (1part easter egg - ideally milk chocolate, 1.5parts double cream, cooked over a bain-marie into lovely sauce. Add sugar if you want it sweeter)
Pour all ingredients into an ice-filled blender, and blend into a fine slushy texture.
Pour ingredients into an Easter Egg or a Milkshake glass.
Garnish – shaved nutmeg and more chocolate!