A special Easter cocktail using Martell VSOP created by mixologist Rich Woods that is sure to add a bit of fun to your celebrations.

Eggs, a cocktail by Rich Woods
Eggs

INGREDIENTS

  • 75ml Milkybar Liqueur
  • 25ml Hay Cognac
  • 15ml Sugar syrup 
  • 1 Egg
  • To Serve: 3 Egg shells or a highball glass. 

We use egg sells to serve this cocktail for an easter twist. Wash, cut and clean 3 egg shells and leave to dry. Shake first three ingredients with the egg, then re-shake with ice cubes and double strain into shells. If you're using a glass, filled with cubed ice and double strain. 

TO MAKE THE MILKYBAR LIQUEUR:

  • 250g Milkybar buttons
  • 250g Vodka
  • 150g Water
  • 45g Milk powder

Method: 

  • Place a saucepan filled two-thirds with water over a medium-high heat and sit a large bowl on top of the pan. Note that the bowl needs to sit on the pan so its underside is heated by the rising steam from the water.
  • In a separate container, mix in the milk powder and water and keep to one side.
  • Once condensation starts to appear on the bowl, reduce the heat to medium and add the buttons and begin to fold the melting mix into itself.
  • Once the buttons have completely melted add the milky water and continue to fold the liquid until it is well mixed.
  • Remove from the heat and allow to cool. Whilst continuously mixing, add the vodka.
  • Once cool, place in the container in the fridge for a minimum of an hour to allow the fat from the chocolate to separate and solidify.
  • Remove from the fridge and pass the liquid through a large fine strainer to collect the solids.
  • Bottle and reserve the now collected Milkybar liquid in a fridge for up to a week. Due to the lower alcohol content do not put this mix in the freezer, unless you wish to save for another time as this will freeze.
  • Use as directed in the recipe and enjoy.

 

TO MAKE THE HAY COGNAC

  • 250ml Martell Cognac VSOP
  • 25gr Hay

Method: 

  • Wash hay in hot water and remove excess water.
  • In a non-reactive container such as an ice cream container. Add the hay and pour cognac on top. Seal and leave for 24hrs.
  • To filter, line a funnel or sieve with a coffee filter or tea cloth and place this over a second, clean container or bottle.
  • Pour the liquid through your home filter. Collecting the now infused Cognac in the container.
  • Seal and reserve until needed.

Cocktail recipe created by Rich Woods, aka The Cocktail Guy, and featured on Channel 4's Sunday Brunch