Description
The iconic chocolate Easter bunny gets a makeover as a chocolate bunny cocktail mug!
Ingredients
Scale
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
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”.
Notes
Use a sharp chefs knife or pairing knife and use small sawing motions to create an even cut on the bunny.