Easter Recipe - Salted Caramel Eggspresso Martini

I was scrolling through Instagram the other day when this recipe for an Easter cocktail from The Grounds of Alexandria came up on my feed.

How delicious would it be to serve this up to friends and family over the Easter weekend?

Lucy the manager from the Potting Shed Bar at The Grounds was lovely enough to share her

recipe. I've popped it below in case you want to give it a try!

INGREDIENTS:

200g Cooking chocolate

30ml Salted Caramel Vodka

15ml Flor De Cana Spresso (coffee Rum)

15ml Tuca

30ml Cold Drip Coffee

30ml Thickened Cream

Medium sized Easter eggs to garnish

Daisies to garnish

METHOD:

Melt chocolate using the double boiler method, coat the glass and tip it upside down to remove any excess, before placing it in the fridge to set overnight. Patience here is key, and the tip is to use quality cooking chocolate – your regular cadbury block unfortunately won’t cut it here (but it’s handy to snack on while you work).

Add all the ingredients in a cocktail shaker and shake with ice.

Strain into your pre-set glass.

TO GARNISH AND SERVE:

Add a cracked easter egg and place on the side (we dare you to try not to eat the leftover). 

Top with coloured daisies and serve.

What do you think?

I definitely think I'm going to give this one a try!

Recipe and photos via The Grounds of Alexandria