Dark rum and chocolate make good flavour pairings in the Rummy Bunny Flip, an Easter Cocktail Recipe.
The classic flip recipe is made of a base spirit (we used rum), simple syrup, a whole egg and cream dry shaken together then shaken with ice. For the Rummy Bunny Flip cocktail, we used a drop of chocolate bitters to highlight the cacao notes in the dark rum. The chocolate rim adds a festive touch and makes for an Easter-themed garnish.
Easter Cocktail Recipes: Rummy Bunny Flip
- 60 ml dark rum
- 30 ml simple syrup (1:1)
- 1 whole egg
- 15 ml single cream
- 1 dash of chocolate bitters
Glassware: coupette with melted chocolate rim
Garnish: grated nutmeg and grated dark chocolate
In a bain-marie, melt chocolate over medium heat until it turns to liquid. Spread evenly on a sheet of baking paper then gently dip the rim of the coupette to coat with chocolate. Hold it upside down for a few minutes until set.
In a cocktail shaker, dry shake all of the ingredients until they are well blended. Add ice and continue to shake until the shaker is very cold. Double strain into chilled coupette and garnish with grated nutmeg and grated dark chocolate.
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