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Creme egg martini
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Prep Time:
5 minutes
Cook Time:
Total Time:
5 minutes
Indulge in a decadent vanilla and butterscotch Easter cocktail with a creme egg rim.
Ingredients:
  • 1 x 700 ml Pure Origins Tasmanian Vodka
  • 1 vanilla bean pod, split
  • 40g milk chocolate
  • 2 mini creme eggs, halved
  • 30ml white crème de cacao liqueur
  • 20ml sweetened condensed milk
  • 60ml butterscotch schnapps
Instructions:
  • Place the vanilla bean pod in the vodka bottle and let it infuse for 24-36 hours.
  • Melt the chocolate in the microwave in 30-second intervals, stirring between each burst until smooth. Dip the rims of 2 martini glasses into the melted chocolate for a perfectly even coating.
  • Take 2 creme egg halves, press the cut side down into the chocolate up to the rim. Place the remaining 2 halves shell-side down next to the cut halves, pressing onto the rim. Chill until ready to serve.
  • In a cocktail shaker filled with ice, combine 60ml of vanilla infused vodka, crème de cacao, and sweetened condensed milk. Shake vigorously for 20-30 seconds with the lid on.
  • In prepared glasses, pour butterscotch liqueur and layer vodka crème on top for a delicious treat. Enjoy!

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