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, hollow chocolate bunnies are not rip offs and are meant to be edible mugs! If Willy Wonka’s chocolate factory had a bar, you can bet that he would serve cocktails in these Chocolate Bunny cocktail mugs.
The 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 tropical drink that will whisk-er you away to a island, Although it has chocolate liqueur, the lemongrass and makrut lime leaves add a citrusy tropical flavor to the drink that keeps it from going down too far down road of dessert drink. Make this Chocolate Bunny cocktail mug for serving all of your spring cocktails for a touch of whimsy!Print
The iconic chocolate Easter bunny gets a makeover as a chocolate bunny cocktail mug!
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
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”.
Use a sharp chefs knife or pairing knife and use small sawing motions to create an even cut on the bunny.