The cocktails you need for the Easter weekend…

Nothing says Happy Easter like a cocktail. Or is it an egg? We are going to go with cocktail (mainly because you don’t need any of our specialist tools to eat an Easter Egg!) – although you could have a go with our range of bar spoons… I think we may have just had a great YouTube idea. Moving on…

Easter of course is the time of resurrection, or the come back. That got us thinking what are the greatest come backs of all time? As far as sport goes, Liverpool vs AC Milan in the Champions League Final has to be up there, or perhaps Muhammad Ali against George Foreman in the ring. As far as cocktails go, the once rare and interesting Cosmopolitan is making a classic comeback after it was undoubtedly ruined by Sex and the City – even the Pina Colada is appearing on more cocktail menus again despite THAT song by Rupert Holmes doing its best to kill it for everyone.

If you like Easter cocktails, then now is the time to share a couple of the greatest cocktails with an Easter theme we have found from across the internet – and how to make them…

The first is The Mini Egg Martini from BBC Good Food:

Rights to this image belong to BBC Good Food:

Cocktail tools



  • 25g Mini Eggs
  • 1 tsp honey
  • 25ml crème de cacao
  • 25ml Baileys
  • 50ml vodka
  • ice



  1. Crush the Mini Eggs using a heavy muddler (or mortar and pestle) then tip onto a small plate. Brush the rim of a martini glass with a little of the honey then dip the glass into the crushed Mini Eggs to stick them on. Pop the glass in the fridge until you need it.
  2. Pour and measure the crème de cacao, Baileys and vodka into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels really cold. Strain into your prepared glass and serve.


Our second Easter cocktail is from Ace Bar Events, it’s called the Raspberry Ripple and is served in perhaps the most ‘Eastery’ way possible – in an Easter Egg!

Rights to this image belong to Ace Bar Events Ltd:


Cocktail tools



  • 25ml Raspberry vodka
  • 25ml Creme de cacao white
  • 10ml ODK vanilla syrup
  • 50ml Half & Half (We used almond milk & oat cream)
  • 1 Egg white
  • A chocolate Easter Egg!


  1. Add all ingredients to a cocktail shaker, apart from the egg white. Add ice and shake.
  2. Strain the mixture into another cocktail tin, without the ice.
  3. Add the egg white and shake again (dry shake). Double strain and serve.

Welcome to the Beaumont Blog.

In our bar blog you will find lots of great tips and tricks for your business; covering topics such as how to limit your wastage, increase your bottom line and impress your customers. You will also find all the information you need on our latest products, what is going on in the world of Beaumont TM and so much more. So if you are a bartender, barista, bar owner, publican or restaurateur then this is the blog for you:


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