30th Mar2012

Easter Themed Cocktails

by David Edessa


David has definitely outdone himself this week with some FABULOUS Easter themed cocktails, including a Jelly Bean Martini, a Carmel Cadbury Egg Martini, and …wait for it… a PEEP-A-TINI!!! Plus, at the end there is a bonus recipe for the perfect April Fool’s Day shot!!!

Written By: David Edessa

Happy Easter!!!…Felices Pascuas!!!Feliç Pasqua!!!Joyeuses Pâques!!!Buona Pasqua!!!Beannachtaí na Cásca!!!Frohe Ostern!!!

Carrot Mascarpone Cheese Milk Shake (With Alcohol):



  • 2 oz. Vanilla Rhum or Spiced Rhum
  • 1 cup milk
  • 3 scoops vanilla ice cream
  • 1 tbsp. sugar
  • ½ cup Mascarpone cheese
  • 1 cup of Carrot Purée (recipes below)

Place all ingredients in blender and process until smooth, stopping to scrape down sides. Serve immediately in tall glass. Garnish with whipped cream and graham sprinkles to personal taste.

Graham Cracker sprinkles mix:

  • ½ cup graham crackers smashed
  • ½ oz. ground cinnamon
  • ½ oz.  ground nutmeg

I named this drink after one of my favorite childhood movies…HARVEY written by play wright Mary Coyle Chase.

Harvey’s Carrot Martini



  • 2 oz. Citrus Vodka
  • 1 oz. Grand Marnier
  • 1 ¾ oz. carrot puree (recipe below)

Place martini glasses in freezer to chill.

Combine strained carrot puree and all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glasses. Garnish with a pinch of nutmeg/ cinnamon mix on top center of glass without mixing into drink.

Nutmeg/ Cinnamon mix:

  • 2 oz. ground cinnamon
  • 2 oz. ground nutmeg
  • 1 oz. powdered sugar

Carrot Purée Instructions:


  • 16 ounces chopped carrots
  • 6 ounces apple juice

Carrot Puree: In a blender puree carrots along with apple juice, strain using a fine mesh sieve.
Reminiscent of the Hostess Cakes snow balls…

Coco Snowball Martini



  • 1 ½ oz. Vanilla Rhum
  • 1 ½ oz. Coconut Rhum
  • ¾ oz. Godiva White Chocolate liqueur
  • ½ oz. Blue Curaçao liqueur

Place martini glasses in freezer to chill.

Rim a martini glass with honey and fresh shredded coconut and for variety try toasted coconut. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glass.

Jelly Bean Martini


  • 3 oz. Jelly Bean Infused Vodka (recipes below)
  • 1 oz. Triple Sec
  • ½ oz. Sparkling Wine Brut
  • 1 lemon wedge

Glass Prep:
Add sugar along the rim of the martini glass. To do this, place blue curaçao or grenadine on a flat plate (depending on the color of the rim you wish to create) then dip the glass into the liquid to wet the rim. Place powdered sugar on a flat plate or surface then rim the wet rim glass into sugar and coat the rim. Place rimmed prepared martini glasses in freezer to chill.

Put all liquid ingredients and squeeze a lemon wedge into a cocktail shaker half filled with ice and shake vigorously and strain into chilled prepped martini glasses. Float on top of glass the sparkling wine.

Jelly Bean Infusion Instructions:
To create jelly bean-infused vodka, place 750mL bottle of vodka and 16 oz. of jelly beans in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve. Use one color of jelly beans for best results. Also, a great alternative to vodka is rhum….. For a different flavor you can try vanilla flavored vodka or rhum.



  • 3 oz. Peep Infused Vodka Vanilla (recipes below)
  •  ½ oz. Vanilla syrup (recipes below)
  • 1 oz. Cream

Glass Prep:
Pour a small amount of vanilla syrup onto one plate (add food coloring opposite to that of infused vodka) and sprinkle sugar onto another plate. Dip the rim of the glass into the syrup and then into sugar to coat. Place prepped glass in freezer.

Put vodka, syrup (without food coloring) and cream in a cocktail shaker half filled with ice. Shake vigorously then strain into prepped chilled martini glass. You can garnish with or without a Peep!!!

Peep Infusion Instructions:
To create Peep infused vodka, place one 750mL bottle of Vanilla Vodka and 16 oz. of Peeps in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve, a second straining will be necessary (move liquid in circles in sieve to insure consistent dripping). Use one color of Peeps for best results. Also, a great alternative to vodka is rhum.

Caramel Cadbury Egg Martini



  • 1 ½ oz. Vanilla Rhum
  • 1 oz. Bailey’s Irish Cream with Caramel
  • ½ oz. dark crème de cacao
  • 1 ounce Butter cream (recipes below) ½ oz.  chocolate syrup

Glass Prep: Drizzle chocolate & caramel syrup around inside rim of glass. Place in freezer to chill.

Place all ingredients into a cocktail shaker with ice, including chocolate syrup in a shaker half filled with ice. Shake vigorously until chocolate syrup is completely incorporated with shakers contents. Strain into chilled prepped martini glasses.

Vanilla Syrup Recipes


  • 1 cups water
  • 2 cups sugar
  • 2 tablespoons pure vanilla extract (If you can get a hold of real vanilla bean the better :))

In medium saucepan over medium high heat, bring water and sugar to a boil (stir to keep from burning). Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks.

Simple Syrup Suggestion:
A couple of suggestions that will make your simple syrup better include adding ¼ cup of corn syrup to the mixture. This will help prevent crystallization of the sugar and keeps it smooth, since it is a super saturated solution. The other suggestion is to add one or two ounces of vodka or neutral grain spirit to the simple syrup after it has been bottled. This will help prevent mold or bacteria from growing.

Buttercream recipe:



  • 1 cup unsalted butter, softened (but not melted!) Ideal texture should be like soft served or churned ice cream
  • 3 cups powdered sugar (confectionary), SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons of heavy cream

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. If you’re frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.

Dead Rabbits (shot)


  • ¾ oz. Rye Whisky
  • ¾ oz. Bailey’s Irish Cream
  • 1 oz. Carrot Juice (recipes on page)
  • ½ oz. butterscotch schnapps
  • Crushed ginger snaps

Rim a shot glass with honey and crushed ginger snaps. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into shot glasses.

HAPPY EASTER!!!ХРИСТОС ВОСКРЕСЕ!!!פסחא שמח!!!Καλό Πάσχα!!!Pasg Hapus!!!Maligayang Pasko ng Pagkabuhay!!!


Bonus Shot: April Fool’s Day Gag Drink

Cement Mixer (shot)


  • 1 ½ oz. chilled Bailey’s Irish cream liqueur
  • ½ oz. fresh squeezed lime juice


Pour the Bailey’s into a large shot glass. Slowly float the lime juice on top. Drink it quickly before chemical reaction takes place! The drink will coagulate in the person’s mouth!!

Happy April Fool’s Day!


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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.
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