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Easter Cocktail

Easter Cocktail


45ml Baileys
45ml Chocolate liquer or 30ml chocolate sauce
15ml Butterscotch Schnapps
30ml Cream
Mini Creme Egg
Large hollow chocolate egg



1. Blend Baileys, Butterscotch Schnapps, Creme Egg and Cream in a blender.
2. Place Ice in cocktail shaker. Coat edge of shaker with chocolate liqueur, pour in blended mixture and shake until combined. 
3. Use a hot knife to remove the top of hollow egg and pour in cool mixture. Serve immediately.

Top with your favourite chocolate treat for extra indulgence!