I have one more Easter recipe in store for you this year, namely my Easter cocktail with eggnog, vanilla vodka and cream. A cocktail I made following I received the new lawyer flavors from De Librije to taste. You can read why they are so special here. You also get…
I have one more Easter recipe in store for you this year, namely my Easter cocktail with eggnog, vanilla vodka and cream. A cocktail I made following I received the new lawyer flavors from De Librije to taste. You can read why they are so special here. You also get the recipe for a lawyer tiramisu, which is no punishment either ;-).
Anyway, I wanted to make an Easter cocktail and got inspired by a ‘cream anglaise’ cocktail I found online, this one. After a tasting session, I chose the Marigold Rumor Advocate for which a rum with botanical herbs was used. I combined this with vanilla vodka and cream in a shaker and the taste was great and very nicely balanced.
Did you know that you can also easily make vanilla vodka yourself? You just need some time. Which I didn’t have anymore and that’s why I bought it now (from Absolut), but when this bottle is empty I will definitely make my own version with vanilla pods. Here you will find a good recipe.
More eggnog recipes? You can find it here!
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Fill the cocktail shaker halfway with ice cubes and then pour in the avocado, vanilla vodka and cream. Close the shaker.
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Shake vigorously for 1 minute until the Easter cocktail is nice and creamy and then pour through a sieve into the cocktail glasses.
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Garnish the Easter cocktail with a touch of cocoa powder. If you use a sieve for this, it will be a nice even layer.
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For the Easter eggs garnish, cut the Easter eggs with a good sharp knife. Then pierce very carefully with a toothpick and place it on the edges of the glass just before serving.
- With this recipe you make 4 cocktails.
- I used the Marigold Rumor Advocate (this one, but you can of course use any other advocate).
- Preparation: 10 minutes
Recipe: Francesca, Photos: DeedyLicious
