This Easter, you could buy a gin Easter egg or you could fill an entire chocolate egg with a creamy cocktail.
A showstopping chocolately treat, you can’t help but applaud the idea created by McQueen Gin.
It’s a great way to create your own Creme Egg at home, but it’s most definitely not for kids.
The boozy touch of gin pairs wonderfully well with a spot of amaretto, while the hint of spiced orange may have you thinking about another chocolate delight entirely. (Hint: Chocolate Orange Gin is the relevation your gin collection needs.)
For halving the egg, it is best to use a hot knife to cut through the egg.
- 30ml McQueen Spiced Chocolate Orange Gin
- 30ml single cream
- 30ml Baileys
- 30ml Amaretto
For the Frozen Cointreau Jelly
- 2 Oranges
- 275ml water
- 150g sugar
- 6 sheets of gelatine
- 570ml Fresh orange juice
- 100 ml of Cointreau
- Put all of the gin, Baileys, amaretto and 15ml of cream into a shaker and wet hard shake for 12 seconds. Double strain the mixture into a hollowed-out Easter Egg.
- In a separate (or washed out) shaker, dry shake the remaining cream until no more bubbles and it is ready to be layered. Layer the cream on top of the cocktail to get the white finish. (just as you would for an Irish Coffee.)
To Make the Frozen Cointreau Jelly
- Poach the Orange segments in the water and orange juice with the caster sugar until soft. Strain the liquid off into a jug.
- Warm the strained Orange liquid and stir in the softened gelatine sheets or powdered gelatine until dissolved. Stir in the Cointreau, then strain into four glasses. Chill until set.
- Freeze overnight in circular discs
- Once fully frozen, gently place the disk on top of the cocktail, be very careful in this stage.