Easter egg cocktails

Serving a boulevardier cocktail in an egg-shaped ice glass was invented by a tavern called Jackson 20 in Virginia, USA. Making the glass is simple:

Half fill a balloon with water and pop it in the freezer in a rounded bowl so it keeps it shape.
Allow it to start to freeze around the edges, but still be liquid in the middle.
Cut away the balloon and, using a sharp knife, carefully remove the top of the “egg” and drain the water.
Place the ice egg back in the bowl and into the freezer for at least an hour, or until you are ready to make the drink.
Pour the cocktail into the ice egg through the small opening at the top and serve in a wide glass with a spoon for your guest to smash the egg and release their treat

Easy boozy chocolate mousse

Heat 200ml of cream in a pan, add 200 grams of milk chocolate and leave for five minutes off the hob. Add 2 tablespoons Grand Marnier, stir, pour into a bowl and allow to cool. Take two eggs and separate. Beat the yolks into the cooled chocolate mix. In a separate bowl, whisk the whites into stiff peaks. Fold the whites into the chocolate until it is all combined. Chill for at least an hour, but these will keep for a day in the fridge. Decorate with white chocolate shavings before you serve.

Decadent cake and cream

An easy way to lift a citrus cake or chocolate brownie dessert is to serve with a liqueur-laced whipped cream. Make sure your cream is cold before you start. Take 1 cup of cream and add ? cup icing sugar, and 1 to 2 tablespoons of your chosen spirit. Whisk it up and serve immediately.

Some of our favourite pairings are:

Cointreau cream with Italian orange cake

Bourbon cream with pumpkin pie

Strawberries with vodka cream and chocolate sauce

Rich chocolate brownie with Tia Maria cream