Chocolate Bunny Tiki Mug Cocktail

A chocolate bunny cocktail that is fit for Easter or spring sipping! A chocolate bunny serves as the perfect vessel for drinking this chocolatey, tropical tipple out of. Turns out, chocolate bunnies are meant to be edible tiki mugs, ha who knew! If Willy Wonka’s chocolate factory had a bar, you can bet that he would serve these Chocolate Bunny tiki mug cocktails.

The Easter on Easter Island cocktail is in honor of my mom who would ALWAYS eat the ears off my chocolate Easter bunny, I never knew what the ears tasted like my whole childhood! This cocktail is a chocolatey tiki drink that will whisk-er you away to a Polynesian Island, perhaps Easter Island. Although it has coconut and chocolate liqueur, the lemongrass and makrut lime leaves add a nice, tropical flavor to the drink that keeps it from going down the road of dessert drink. Make this Chocolate Bunny tiki mug for serving all of your spring cocktails for a touch of whimsy!

Easter on Easter Island

serves 1

glass: hollow chocolate bunny or tall glass

• 2 oz coconut cream
• 1 oz lime
• 2 makrut lime leaves
• 1 layer from a stalk of lemongrass, chopped
• 1 3/4 oz aged dark rum, I used Plantation 5 Year
• 1 1/4 oz creme de cacao
• garnish: 2 makrut lime leaves, mint sprig, edible flowers

Directions

Chop off the ears of a large chocolate bunny. Add coconut cream, lime, makrut leaves and lemongrass in a shaker. Muddle well. Add the rum and cream de cacao to the shaker. Add ice and shake. Add crushed ice into the bunny. Double strain into the chocolate bunny. Garnish with mint sprig, edible flowers, and  2 makrut lime leaves “bunny ears”.

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Easter on Easter Island, Chocolate Bunny Cocktail

• Prep Time: 4 minutes
• Cook Time: 30 seconds
• Total Time: 4 minutes

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Description

The iconic chocolate Easter bunny gets a tiki makeover as a chocolate bunny tiki mug!

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Ingredients

Scale 1x2x3x

serves 1

glass: hollow chocolate bunny or tall glass

tools: muddler, jigger, shaker, strainer, fine mesh strainer, funnel if needed

• 2 oz coconut cream
• 1 oz lime
• 2 makrut lime leaves
• 1 layer from a stalk of lemongrass, chopped
• 1 3/4 oz aged dark rum, I used Plantation 5 Year
• 1 1/4 oz creme de cacao
• garnish: 2 makrut lime leaves, mint sprig, edible flowers

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Instructions

Chop off the ears of a large chocolate bunny.

Add coconut cream, lime, makrut leaves and lemongrass in a shaker. Muddle well. Add the rum and cream de cacao to the shaker. Add ice and shake.

Add crushed ice into the chocolate bunny. Double strain into the chocolate bunny.

Garnish with mint sprig, edible flowers, and  2 makrut lime leaves for “bunny ears”.

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Notes

Use a sharp chefs knife or pairing knife and use small sawing motions to create an even cut on the bunny.