Happy Easter, friends! Here’s a fun and festive cocktail for Easter-The Blitzed Bunny- and did I happen to mention it’s a Fun Craft Cocktails original? This rich and decadent dessert cocktail is the creme de la yum of Easter cocktails. It features vanilla vodka, chocolate liqueur, coconut rum and half and half for an eggstra special treat. I’ve teamed up with Maraska who makes amazing liqueurs. Their Nocelino Chocolate Green Walnut Liqueur blends the rich earthy essence of green walnuts and decadent sweetness of natural chocolate. Produced in Zadar, Croatia with time honored traditions, this high-quality liqueur contains no artificial ingredients. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Martini Glass
- 2 Pastry bags
- Electric Mixer w/Bowl or Handheld Mixer
- 2 Mixing Bowls
- Saucepan
- Scissors
- 1 Small Plate
- 1 Small Bowl
Ingredients – Serves 1
For the Rim
- Chocolate Chips (Nestle Tollhouse Semi Sweet)
For the Cocktail
- 2 oz Vanilla Vodka (Smirnoff)
- 1.5 oz Chocolate Liqueur (Maraska)
- .5 oz Coconut Rum (Malibu)
- 1 oz half and half
For the Garnish
- Meringue (3 egg whites +1/2 cup sugar) or Whipped Cream
- 1 Large Marshmallow
- Hot Pink Sprinkling Sugar
Method
- Prepare your glass. Start by making the chocolate drizzle. Add 1 cup of chocolate chips to a microwave safe bowl. Heat on high 30 seconds. Stir. Heat again until it is melted. Let cool. Place the melted chocolate in a pastry bag with or without the tip. Start at the bottom of the glass and circle around the inside of the glass to top. Place the glass in the freezer to set.
- Make the meringue. This is a recipe for Swiss Meringue in which you slightly cook the egg whites making them safe to consume. Prepare a bain-marie by placing 1 inch of water into a saucepan (large enough to fit your mixing bowl) over medium heat. Bring the water to simmer. Separate the egg whites one at a time into a stand mixing bowl or other heat proof mixing bowl if using a hand mixer. Pro tip-Use a separate small bowl when separating the egg whites just in case you get egg yolk into the egg white. Whisk the egg whites and add the sugar mixing them together thoroughly. Place the mixing bowl over the bain-marie (make sure the bowl isn’t touching the water) and whisk constantly until the mixture reaches 160F (71C) (about 3 minutes). You can use a thermometer to check the temperature but make sure the thermometer doesn’t touch the bottom, which can be hotter. If not using a thermometer, simply rub the mixture between your fingers, the sugar will be dissolved and the mixture hot. Attach the mixing bowl and whisk attachment if using a stand mixer. Beat the mixture on low and gradually increase to medium-high. Beat for 5 minutes until soft peaks form. Beat another 7 minutes until the mixture is glossy and the peaks stiff. You can transfer to an airtight glass storage container and keep in the fridge for 1 week. Note-You can alternatively use whipped cream.
- Make the bunny ear garnish. Add pink sugar to a small plate. Cut a large marshmallow diagonally with scissors. Dip the cut side in to the pink sugar. Set aside.
- Make the cocktail. In a cocktail shaker with ice add the vanilla vodka, chocolate liqueur, coconut rum and half and half. Shake to combine (at least 30 seconds) and strain into the chocolate swirled martini glass. Place the meringue in a pastry bag and top with meringue until the top is thoroughly covered. Gently pat down the meringue with the back of a spoon. Lightly brown the meringue with a torch (InZaynity) and garnish with the bunny ears stuck down into the meringue. Cheers!
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