These cocktail recipes were provided by Pritesh Mody.

Cocktail 1:

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.

Cocktail 2:

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

Cocktail 3:

Cocoa Colada

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!