Easter tipples

Fiona McLaren
Fiona McLaren
Otago Polytechnic lecturer Fiona McLaren has gone all out to create warming, chocolatey liquid treats for the Easter break.

Being Easter, chocolate was obviously going to feature in the flavour profiles, but fresh ingredients are always best used as well, so I have incorporated some fresh herby flavours and spices.

Coming to the end of summer heralds a change in what is available, but we should celebrate what is still abundant, while we can.

Feel free to rename them to suit your theme or you can create your own.

Each recipe makes one drink.

 

Photos: supplied
Photos: supplied

Good Friday

45ml Seedlip Spice*
15ml fresh lime juice
chilled fruit tea

Garnish
lime and plum wedges

METHOD

Add each ingredient to a glass filled with ice. Garnish with fresh lime wedges and fresh plum.

*Seedlip are a range of non-alcoholic distilled beverages often referred to as “gin”. 

I don't find they resemble gin as much as they tend to replicate the warm mouth feel of alcoholic spirits without the alcohol content.

Seedlip offers its own distinct range of delicate infused flavours, this one inspired by spice.

 

The Easter Egg

A warmer twist on the classic Fluffy Duck.
30ml Irish whiskey
30ml advocaat
15ml cream
lemonade

METHOD

Add the Irish whiskey, advocaat and cream to a glass of your choice.

Top with lemonade.

Hot Crossed!

fresh chilli
star anise
almond milk
Canadian maple syrup
45ml spiced dark rum
1 Tbsp good-quality Dutch cocoa powder

METHOD

Steep de-seeded fresh chilli and star anise in almond milk and chill for 30 minutes.

Heat gently, then strain milk mixture.

Add cocoa powder and heat gently. Aerate, if possible.

Line your glass with Canadian maple syrup.

Add spiced dark rum to the glass.

Pour milk mixture into prepared glass and garnish with chocolate.

Easter Bonnet

fresh mint
45ml Fernet-Branca*
pineapple juice
ginger ale

METHOD

Gently bruise fresh mint with ice in a glass of your choice.

Add Fernet-Branca.

Top with half-and-half pineapple juice and ginger ale.

*Fernet-Branca is part of the bitter digestif ranges popular decades ago, but making a comeback now. Perfect to help ease an overindulgent afternoon of fine Easter fare.

 

Peter Rabbit

45ml Seedlip Garden
mint
good-quality apple juice

METHOD

Gently muddle the mint.

Add ice to a glass of your choice and add Seedlip.

Add apple juice.

Sunday Sipper

30ml Frangelico
30ml Baileys
15ml cream

METHOD

Shake all the ingredients together and strain into the glass of your choice.

Good Friday

45ml Seedlip Spice*
15ml fresh lime juice
chilled fruit tea

Garnish
lime and plum wedges

METHOD

Add each ingredient to a glass filled with ice. Garnish with fresh lime wedges and fresh plum.

*Seedlip are a range of non-alcoholic distilled beverages often referred to as “gin”. 

I don't find they resemble gin as much as they tend to replicate the warm mouth feel of alcoholic spirits without the alcohol content.

Seedlip offers its own distinct range of delicate infused flavours, this one inspired by spice.

 

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