Cocktail Friday – Coogee Bay Hotel’s Indulgent Bunny

by | Cocktail Friday, Made,

ABOUT THE AUTHOR

Ms Fleur De Lys
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Getting married over the festive Easter break? Wish your beloved pet rabbit could be the ring bearer at your wedding? Or is your nickname for one another something like “snugglebunny”? Then hop (sorry) to including this cute cocktail on your celebration menu. Sydney wedding venue, Coogee Bay Hotel has kindly shared the recipe to their ‘Indulgent Bunny’ cocktail with us today. It’s sure to delight your guests (and, no doubt, fill up the feed of your wedding hashtag on Instagram). Hosting from around 40 up to 120 guests for special events, the Coogee Bay Hotel is also a breezy, seaside delight.

P.S. This sweet treat is only available to the public at the Hotel until April 22.

Indulgent Bunny by Coogee Bay Hotel

• 30ml irish cream (they use Baileys)
• 15ml vodka (they use Ketel One)
• 10ml hazelnut liqueur (they use Frangelico)
• 20ml caramel syrup
• 30ml milk
• hundreds and thousands, white chocolate chips (optional), to garnish
• your favourite hollow chocolate Easter bunny

Make an opening in the ears of your chocolate bunny (leave on some of the wrapper, it will help stop melting or sticking fingers). Combine all ingredients – except garnish – with a 3⁄4 cup of roughly crushed ice in a stirring glass and stir to combine. Pour into your chocolate bunny cup. Garnish with hundreds and thousands and chocolate chips, if desired.

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