Easter Bunny Cocktail

They say good things come in threes.  I was no stranger to this for the inspiration to do my first cocktail post.  Here’s how it hit me:

1. I received a shipment of new stemware and plates

2. I realized it was Spring (even though its freezing at night); and

3. After flipping through some vintage Elle Bistro‘s that my best friend sent me in the  mail, I saw an advertisement for for Frangelico liquor which had a recipe for a Easter Bunny,   I  was this really intrigued, was this a Chocolate Martini? or another concoction?

Well here’s what I learned…

The Easter Bunny is apparently  a seasonal drink that mimics the taste of all of the fun parts of Easter, you know: chocolate, chocolate and chocolate. It differs from its Chocolate Martini cousin by the fact that it has two liquors within it Creme de Cacao, and Cherry Brandy.  These additions with the added heavy cream give you that gooey goodness of the taste of Easter chocolate treats.  I decided to make mine a little interesting and give my bunny a little fluffy white tail with eggwhites.

Yes, I know there is a big debate on whether this is safe or not, but I decided to live on the wild side with this.  If you’re scared, check out this check out this article from the NYT that explains why. But as the Jason Wilson from the Washington Post says: “Still, it should be mentioned that the FDA does not recommend working with raw and/or undercooked eggs. If you do decide to use raw egg whites, I advise buying fresh organic eggs.” With that disclaimer let’s keep it moving.

Boy, was this a experiment! I made the drink as usual and added the egg whites to my shaker and shook as you would for a Ramos Fizz and even followed the tricks of the  TheKitchn and what a big fail that was. What I was left with, was a big mess that looked more like dirty snow than that perfect soft white that I was looking to achieve.  After  getting a few more tips from  Small Hand Foods mixologist  Jennifer Colliau  and Don Henry at Bar Henry, I still was coming up short. I’m not sure if my shakes were too strong (I have been working out a lot lately), too soft, or if it was the heavy cream in the mix, but I couldn’t get it just right.

So I had a brilliant idea for a work around that I use when I’m too lazy to clean up the blender when I need to make a quick protein shake. Take a clean empty water bottle bottle (8 oz size will do), pour in your egg whites and shake! You can see the egg whites fluffing since the bottle is clear and  apply the appropriate amount of shake.  When you’re done just pour over your finished cocktail and garnish your perfect little white bunny tail as you will….