- 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
- 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
- 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