The longest Bank Holiday of the year calls for a toast – ideally something rich, smooth and luxurious. Marian Beke, Bar Manager at Nightjar and Daniel Dove, Ron Zacapa Brand Ambassador have come up with a special Easter treat that ticks all of those boxes – the Monterrico, a seriously indulgent cocktail combining the luscious Zacapa rum, fresh lime, homemade grenadine, carob-infused Amer Picon and orange liqueur, paired with three delicious Rococo chocolates. It’s on the menu for the Easter Bank Holiday only (18th-21st April), which gives you the perfect excuse to book your table at Nightjar. Call 020 7253 4101.
If you prefer to make your cocktails at home, try the selection below:
Carom Easter Basket cocktail
Two dashes of ‘The Bitter Truth’ chocolate spiced bitters
50ml full fat milk
50ml double cream
25ml Blackwoods Gin
25ml Crème de Cacao Blanc
Shake ingredients over cubed ice and strain into a mini jam jar. To finish, sprinkle a pinch of cinnamon powder along with a grating of nutmeg. Serve with chocolate eggs.
Available at Carom,
Auchentoshan Threewood Spanish Hot Chocolate Cocktail
4 fl oz. milk
1 fl oz Auchentoshan Threewood whisky
3-4 heaped tsps of a high quality Spanish hot chocolate powder
2 tablespoons of Scottish double cream
Add the chocolate powder into a glass teacup. Heat milk to boiling point on the stove. Fold the hot milk into the powder. Add your measure of Three Wood and stir briskly anti-clockwise until thick. To serve add freshly whipped cream.
The Jaffa Cake
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.
Created by Angel de Sousa and Roland Varga at South Place Hotel
Too much cream and chocolate? Try these instead:
Apple Mint Julep
3-4 mint sprigs
90ml apple juice
60ml Bulleit Bourbon
A dash or two of bitters
Muddle the mint and apple juice together in a cocktail shaker. Add the Bulleit bourbon, a couple dashes of bitters and ice to the shaker. Shake well for 20 seconds and then strain into a tumbler glass filled with a couple large cubes of ice. Garnish with a mint leaf if desired.
Tanqueray Easter Sour
45ml Tanqueray London Dry Gin
15ml Cherry Brandy
25ml lemon juice
5ml sugar syrup
3 teaspoons cherry jam
½ an egg white
Add all ingredients to a cocktail shaker, then add cubed ice and shake vigorously. Strain into a chilled cocktail glass and garnish with mini eggs or other Easter chocolates
Midori Spring Cup
15ml lime juice
2 cucumber slices, 1 lemon slice
Sparkling grape juice
Lemon slice, mint sprig, cucumber and melon ball to garnish
Fill a wine glass with ice. Add fruit. Pour Midori over ice, add the lime juice. Top with sparkling grape juice. Garnish with lemon slice, cucumber slice, mint sprig and melon ball then serve.
And for the ideal Easter gift, head over to Alexander & James for the Ron Zacapa and Rococo Easter gift set – 24 premium chocs chosen to complement the full-bodied, vanilla-rich, spicy chocolatey Zacapa 23 rum. Lush!