Missy Flynn’s Elegant Easter Cocktail Recipes

27 March 2013

Baileys Cocoa Blossom Cocktail

Baileys has joined forces with one of the UK’s most exciting cocktail experts, Missy Flynn, to create three elegant new cocktails just in time for Easter.

Each recipe has been blended to create a distinct flavour and personality that can be enjoyed long after the chocolate eggs have been eaten.

Missy is the resident liqueur expert at London’s trendy pop-up restaurant Rita’s Bar & Dining.

Previously a cocktail guru at the renowned London restaurant and speak-easy style experience Hawksmoor, Missy has broken out on her own to collaborate with London trend-setters Real Gold on their travelling drinking and dining project Rita’s, London’s trendy pop-up restaurant.

Baileys Cocoa Blossom

Ingredients

35ml Baileys with a hint of Orange Truffle Flavour
20ml Ketel One Vodka
½ Teaspoon Coco Powder
5ml Single cream

Method

Shake and serve on ice in a short glass before garnishing with orange zest and freshly grated dark chocolate.

Units: 1.6 per serve.

Baileys Raspberry Chilli Flip

Ingredients

20ml Baileys
20ml Captain Morgan Rum
15ml Raspberry Liqueur
Dash Chocolate Bitters (alternatively use ½ teaspoon of good quality cocoa powder)
Dash of Tabasco

Method

Shaken over ice and served straight up in a cocktail glass with a fresh raspberry to garnish.

The addition of Tabasco is intended to not only round off the sweetness of the rum and the raspberry liqueur but compliments the fruitiness and richness imparted by dark rum, chocolate and fruit flavours.

It can be omitted for a sweeter, more ‘dark forest gateaux’ style of drink. The spice represents the feisty, powerful side of women.

Units: 1.6 per serve

Baileys Café Flynntini