3 Easter cocktails to make at home

cocktail

If I can make these Easter cocktails then so can you

Until last year I had never made a cocktail before. My experience was limited to drinking them at happy hour with friends or hubby to celebrate special occasions.

That was until I started working for some drinks companies during the first 2020 lockdown and I found out how much fun it is (it can be very messy too).

I started off with simple garnishes and moved on to decorating the rim of the glass with sugar or salt. I discovered heavenly edible sparkles and glitters on the Waitrose baking aisle and now have an ever growing collection, including edible rose petals and freeze dried raspberry bits.

Browsing Pinterest for ideas has become a serious addiction

All my cocktail inspiration comes from Pinterest and I've spent hours searching for the ones a) I can make easily, as I am far from experienced and b) I know will photograph really well. As time has gone on my confidence and knowledge has grown, but I'm really keen to get some expert instruction, ideally in person (do I really need to spell out why...?).

In the meantime I'm proud of how these turned out and I hope you have as much fun as I did making and drinking them.

These are all rum based as my current client is local rum distiller Salford Rum. If you've not tried any of their rums yet I can highly recommend them. Their bottles are also works of art in their own right.

cream cocktail
Creme egg cocktail

This cocktail is deceptive! It is meant to look like a Cadbury's Creme egg but tastes more like a pina colada. It takes a little time to prepare but is well worth it because it looks so impressive and fun.

INGREDIENTS makes 1

60ml coconut cream

40ml pineapple juice

20ml white rum (I used Salford Spiced Rum which isn't a white rum)

Juice of 1 lime

To garnish

Melted milk chocolate

Tropical couli (I used Waitrose Alphonso Mango, Passion Fruit & Yuzu Coulis).

DIRECTIONS

  1. Prepare a martini glass by dipping the rim into the melted chocolate and leaving in the fridge to chill until it sets.
  2. Pour the mango and passion fruit coulis into a silicone semi-sphere mould and freeze until it becomes solid. TIP - larger semi spheres will sink rather than float so you may need to dilute with water.
  3. To make the cocktail, pour all the ingredients into a cocktail shaker, fill with ice and shake for around 10 seconds until chilled. Strain the liquid into a glass, then pour back into the shaker and strain again into the chilled martini glass.
  4. To serve, remove the  frozen coulis and float it in the centre of the drink. This bit is quite tricky! Use a tea spoon to gently lower it in but do not submerge it. I had a few back up frozen semi spheres of couli in case they sank or got messed up.
honey cocktail
Honey bunny cocktail

This cocktail is a triple whammy of chocolate, caramel and honey, a perfect treat for Easter.

INGREDIENTS makes 1

25ml chocolate liqueur
15ml rum (I used Salford Honey Rum, and reduced the amount of extra honey to just 5ml)
10ml Caramel sauce
10ml Amaretto
10ml Honey
Small pinch of Maldon sea salt

DIRECTIONS

This couldn't be simpler. Mix the honey in well with all the other ingredients. Add ice and shake. Strain into a martini glass to serve. Or fill a tall glass withe ice and pour over like I did here.

Gingerbread bunny biscuit is optional but delicious!

rum cocktail
Hot cross rum cocktail

Rum goes so well with coffee, whether it's hot or cold, but this one is a hot drink laced with rum and topped with whipped cream and ground cinnamon. 

INGREDIENTS makes 1

30ml prepared espresso coffee
30ml rum (I used Salford Dark Spiced Rum)
1 tbs cinnamon and cardamon syrup to taste
Whipped cream and ground cinnamon to top

DIRECTIONS

  1. Add coffee, rum and syrup to a small glass and stir
  2. Top with lightly whipped cream and sprinkle with cinnamon (I stencilled a cross from card).

If you'd like to make your own cinnamon and cardamon syrup here's how:

Add the following ingredients to a pot and heat until simmering:

2 cinnamon sticks, 4 cardamom pods, cup sugar, cup water. Remove from heat and let infuse until cool, or up to 12 hours. Remove cinnamon and cardamom and store syrup for up to 2 weeks.

A quick word about the photography

All of these images were shot using natural light, on a table top, with a window to the left hand side. You can see that as any shadows are on the right hand side of objects.

I've used various photography backdrops to create the scene and set the mood. As the cocktail is always the hero of the shot I've kept other props to a minimum but also featured a glimpse of the rum bottle.

I used a Sony A7 mirrorless camera and a 90mm macro lens. I always use a tripod for food and drink photography, not just because I may have to use slow shutter speeds, but also because it makes the styling and 'faffing about' so much easier!

If you'd like to learn how to style and take great food and drink photographs take a look at the Cook. Shoot. Eat online club I run. And I'm very excited that one to one tuition and workshops will be resuming very soon.

Cheers, bottoms up and Happy Easter hols!

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