Easter is almost here and our friends at Dirty Martini have devised three mouthwatering cocktails that have us counting down the days. The limited edition Easter Choctail menu will be available from all of the Dirty Martini locations from the 3rd to the 30th of April, or you can try to create them at home. That’s right, it’s time to get out that cocktail-making kit and head to your nearest purveyor of luxury liqueurs.

 

Dirty Martini’s limited edition Easter Choctails. Photograph by Michael Franke.

 

Dirty Martini’s Chocolate Martini. Photograph by Michael Franke.

 

The famous Chocolate Martini blends Absolut Vanilla Vodka, Briottet Crème de Cacao and Frangelico with double cream and chocolate powder – thankfully, this is a year-round treat at Dirty Martini.

 

Ingredients:

20ml Absolut Vanilla Vodka

20ml Briottet Crème de Cacao

10ml Frangelico

15ml Double cream

2 tsp Chocolate powder

Garnish:

Chocolate stick

Ensure the pointed end is facing out and placed on the right hand side of the glass

 Method:

Place two spoons of chocolate powder at base of Boston mixing glass; add three bar spoons of double cream; mix cream and chocolate powder to create paste; add remaining alcohol ingredients to Boston mixing glass; add cubed ice to fill Boston mixing glass; shake vigorously; double strain into chilled martini glass; garnish and serve.

 

Dirty Martini’s The Maltease. Photograph by Michael Franke.

 

The Maltease is a rich and creamy cocktail that pairs Havana three-year rum with Mozart White Chocolate Vanilla Cream, coconut water and maple syrup; finished with Nutella and Ovaltine to create the malt-chocolate flavour. This is the one we’re dying to try.

 

Ingredients:

30ml Havana three-year rum

20ml Mozart White Chocolate Liqueur

15ml Canadian maple syrup

20ml Coconut water

1 bar spoon Nutella

3 bar spoons Ovaltine malt powder

Garnish:

Mascarpone foam and grated dark chocolate

 Method:

Add Ovaltine to the base of Boston Tin; add liquid ingredients and stir to dissolve; add Nutella and stir again to mix, add cubed ice; hard shake and double strain into chilled Nick and Nora glass; garnish and serve.

 

Dirty Martini’s White Rabbit. Photograph by Michael Franke.

 

The White Rabbit weds Solerno Blood Orange and Morgan’s Spiced Rum with Crème de Cacao, caramel syrup, mascarpone and Aztec Dark Chocolate Bitters.

 

Ingredients:

20ml Captain Morgan’s Spiced Rum

15ml Briottet Creme de Cacao

10ml Solerno Blood Orange Liqueur

10ml Caramel syrup

2 bar spoon of mascarpone

1 dash of Orange Bitters

1 dash of Lemon Bitters

1 dash of Aztec Chocolate Bitters

 Garnish:

Grated Orange Zest

 Method:

Add all ingredients to a Boston Tin; add cubed ice; hard shake and double strain into a chilled Viitta Coupette; garnish and serve.

If the DIY cocktail making fails, head directly to Dirty Martini. They are hosting an Easter Sunday Party at their Bishopsgate, Covent Garden, Cardiff, Islington and Hanover Square bars, where the Easter Choctails will be £6 all night (normally £8). Dirty Martini’s resident DJs will also be on hand to help keep the celebrations in check.

 

Words by Rose Stewart