Happy Easter! I hope everyone is enjoying their holiday, even though most of us are still in quarantine. Thankfully, here in Germany we have gorgeous weather so it helps to dilute the pandemic blues. And even though I’m only cooking for two people today, I’m still making a full Easter dinner, because, duh.
However, one thing I didn’t do this year was dye Easter Eggs. Normally I do, but I find that as I get older, I feel less inclined to. Honestly, it’s usually a lot of work and since it’s just me and my husband, and our fat dog, there’s no one to really make an Easter Egg Hunt for and all that jazz. Not that I’m bemoaning the fact. I genuinely love that I got to sleep in until 10:00 today and didn’t have to deal with Easter baskets and egg hunts. Childless and well rested is my motto.
Another one of my mottos is, is that every holiday deserves a themed cocktail. And this year, since I skipped the eggs themselves, I decided to make this eggscellent Easter cocktail.
I originally found a Creme Egg Cocktail recipe on Pinterest when I was searching around that looked super fun. Unfortunately I only had about half the ingredients, so I had to rework the recipe. This does take a little planning (not long, about an hour) but the results are worth it! It’s very boozy and very good. Proceed with caution. I drank about three in pursuit of this post, and I’m feeling fiineee.
- Frozen mango chunks
- 4 oz. white rum
- 1 oz. pineapple juice
- 1 oz. coconut liqueur
- 1 frozen banana
- 2 cups ice
- Puree frozen mango and 2 oz. white rum. Pour mixture into ice cube tray, or something that will may a circular, or half circular, shape. Think egg yolk shape.
- Freeze until solid
- Combine remaining white rum and ingredients in a blender.
- Pour into glass and top with frozen “egg yolk”
- Serve immediately
This recipe makes 2 drinks, so double (or triple) as necessary!