Easter Chocktails Cocktail Recipes

If you like your cocktails, rich, smooth and chocoholic, try these.....

Nutty Caramel

1 shot Amaretto
1 shot Frangelico
2 shots Caramello cream
1 shot cream

Mix on ice , strain into glass, top with whip cream, toasted almonds and toffee chunks.

Make toffee by melting brown sugar, tiny amount of vinegar and a little water on stove- be careful its very hot!! Drizzle onto grease proof paper to cool and harden into 'squiggles' for a decorative touch.

Princess and the Frog

1 shot Irish mint cream
.5 shot Creme de cacao
.5 shot Creme de menthe
.75 shot milk

Rim a glass with choc powder, mix all ingredients on ice, strain into glass, layer very thin layer of cream, garnish with choc shavings and a sprig of mint.

Chocolate Monkey (Highly recommended and voted most popular at the last tasting!)

1 shot banana cream
1 shot choc cream
.5 shot swiss choc almond
2 scoops vanilla ice cream
2 tsp choc powder
1 small banana

Rim glass with choc powder or yellow coloured sugar if your feeling creative! Blend all ingredients with a stick or jug blender until really smooth. Pour into rimmed glass, garnish with a split banana lolly.

Jaffatini

5 shot triple sec
.5 shot creme de cacao
1 shot Amarula cream

Shake all ingredients on ice, strain into a cocktail glass, garnish with maltesers and orange zest on toothpick (like an olive!)

Elephant's Frappe

1 shot Amarula cream (makes 4.3% alc by vol, add two shots if desired)
2 shots black coffee
2 scoops choc ice cream
1 shot milk

Mix all ingredients on plenty of ice, strain into a large glass, serve with a little crushed ice if desired.

Chocotini

1 1/4 shots Irish cream
1 shot vodka ( try a nice flavoured vodka like Prestige Vanilla or Fig)
1/4 shot Swiss Choc almond
Flake choc for garnish
toothpick a malteser or glace cherry for the garnish (like a real 'tini)

Shake all ingredients well on ice, strain into a glass, sprinkle shavings on top, garnish with 'olive'. The vodka in this recipe makes it a little drier than the previous recipes but is delicious in its own rights.