All holidays can be a cause for celebration and of course we are here for it. Tasty, boozy and delicious.
If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending.
Let’s get to it!
Egg it out
Ingredients
- 50 ml whiskey
- 1 egg white
- 2 dash orange bitters
- 1 thyme sprig
- 25 ml pear syrup
- 15 ml lime juice
- Ice
- Garnish: pear slice
Tools
- Shaker
- Jigger
- Cocktail strainer
- Tea strainer
- Rocks glass
The how to
In your shaker add the whiskey, egg white, orange bitters, thyme sprig, lime juice and pear syrup. Shake well with no ice to form a foamy texture. Add ice and shake again to chill the mix. Double strain the mix in your glass over ice and garnish with a dry pear slice.
Still frozen
Ingredients
- 75 ml white rum
- 75 ml coconut milk
- 50 ml white chocolate syrup
- Ice
- garnish: chocolate eggs
Tools
- Blender
- Jigger
The how to
In your blender add ice, rum, coconut milk and your chocolate syrup. Blend well. Scoop the mix in your glass and garnish with the extra chocolate eggs.
Easter sangria
Ingredients
- 100 ml rose wine
- 50 ml rum
- 25 ml lime juice
- 25 ml raspberry syrup
- Ice
- Garnish: 5 fresh raspberries, 1 orange wheel
Tools
- White wine glass
- Jigger
- Bar spoon
The how to
In your glass add the ice and the raspberries alternatively. Put in your orange wheel as well. Pour in your wine, rum, syrup and lime juice. Stir well and serve
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