Taking advantage of the public holidays and potential school holidays around Easter to celebrate your engagement or wedding? We have the most tempting cocktail – it’s so decadent it could even be served as an alternative dessert – for you to mark the occasion! Coogee Bay Hotel has come up with this chocolate egg inspired cocktail that your guests will never forget. It can even suit any kids in attendance; simply replace the grown-up stuff with extra chocolate and raspberry sauces.
For couples getting hitched in New South Wales, Coogee Bay Hotel is a beachside wedding venue that feels like a sublime escape yet is only 20 minutes drive Sydney city. And with a four-star boutique hotel on site, you and your guests will be in no hurry to leave.
P.S. This sweet treat is only available to the public at the hotel until April 22.
Easter Egg by Coogee Bay Hotel
• 30ml vanilla vodka (they use Stolichnaya)
• 10ml crème de cacao
• 10ml berry liqueur (they use Chambord)
• 15ml chocolate sauce
• 15ml sugar syrup
• 30ml cream
• 30ml milk
• shredded coconut, hundreds and thousands, melted chocolate, white chocolate chips, small solid easter egg, for garnish
• medium-large hollow chocolate Easter egg
Rim a coupe glass with melted chocolate and dip into hundreds and thousands. Add some shredded coconut to form a “nest” at the bottom. Then, cut or crack the top off of your hollow easter egg (you can use the broken chocolate to melt for the rim of your glass) and nestle into your glass with coconut. Combine all other ingredients – except garnishes – into a mixing glass with 3/4 cup ice. Next, stir until combined and chilled. Carefully strain into your Easter egg cup; you can leave the ice in if you like it frostier. Sprinkle over chocolate chips, extra hundreds and thousands and pop your small Easter egg on top.
About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.