Creme Egg Flip

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Generally, I don't go in for creamy cocktails and my waistline is pretty thankful for that, but hey, it's the Easter holidays and why should the kids have all the chocolately, calorific fun...

Religion aside, Easter is all about eggs and chocolate , so this cocktail is about as 'Easter' as it gets. It's made with Creme Egg Vodka (get the recipe here) and contains an actual egg, so I think I've got my Easter credentials covered. Obviously, there will be those who don't wish to consume raw eggs and I'm certainly not going to try and persuade you, but you can read the NHS guidelines and make up your own mind.

Cocktails that contain whole egg (both yolk and white) belong to a group, known as 'Flips' and date back as far as the 1600s. They went out of fashion, largely due to the possible health risks of consuming raw eggs, but when used, whole egg in cocktails, results in a velvety smooth and creamy texture that tastes incredibly decadent.

Creme Egg Flip

2oz Creme Egg Vodka
1/2oz Vanilla Galliano
1/4oz Triple Sec
3/4oz single cream
1oz freshly squeezed orange
1 egg

Begin by beating the egg and then add all of the ingredients to a shaker and dry shake , i.e. without ice, for about 30 secs. Be aware that shaking with egg can cause a build up of gas in the shaker and can pop the lid!

Add a handful of ice and shake again for another 20 secs, then strain into a chilled cocktail glass.

A Passion for Rum

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It has been a while since rum featured on my cocktail menu, but with warmer weather looking like a distinct possibility and sunshine streaming in through the studio windows, I felt the urge to mix up a drink to invoke languid, summer evenings in tropical climes.

As Bacardi has recently unveiled a new bottle design and a return to the traditional Spanish names, I thought I would remind myself of its smooth, nutty flavour. With hints of vanilla, it makes for easy drinking and has been a populist choice for decades, but the new bottle and name (Bacardi Carta Blanca) give it more of an authentic feel. A Cuba Libre might just be a rum and coke, but somehow, renamed, it just tastes better...

As well as using white rum, I decided to crack open the bottle of Vanilla Galliano that has been glowing like a great, yellow lighthouse in my cocktail cupboard. I must confess that I bought it erroneously, thinking it was standard Galliano, but as I am a fan of the original's earthy vanilla undertones, I figured that earthy, vanilla overtones might not be such a bad thing.

The vanilla aroma is quite intoxicating and could be overpowering if used in quantity, but used sparingly, will add depth and complexity. As well as vanilla, there are over 30 different herbs used in the distillation of this Italian liqueur, notably star anise which, as any absinthe drinker will know, likes to make it's presence known.

To compliment the complex flavours of Vanilla Galliano and white rum, I added Giffards Passion Fruit Syrup and the juice of half a ruby grapefruit. The result is a delicately floral, sweet and citrus cocktail that slips down, all too easily.

Roll on summer!

Galliano's Passion

1 1/2oz Bacardi Carta Blanca
1/2oz Vanilla Galliano
3/4oz Giffards Passion Fruit Syrup
2oz freshly squeezed ruby grapefruit
strip of grapefruit zest to garnish

Using a paring knife, carefully take a strip of zest from your grapefruit and set aside for garnish.
Add all of the other ingredients to a cocktail shaker with a handful of ice.
Close lid firmly and shake hard until the outside of the shaker becomes frosted.
Remove lid and strain into a chilled cocktail glass.
Twist the strip of zest over the drink to release the citrus oils and drop in the glass.