Cadbury Cream Egg washed rum. I repeat. Cadbury Cream Egg washed rum.
If you need any other incentive to make this cocktail, I don’t think you and I can be friends.
Fat-washed cocktails are everywhere these days. From bacon renderings, to duck fat, to peanut butter, to milk, countless cocktail fiends are looking for new ways to infuse smoothness and flavor into their beverages. So I decided to use this sophisticated technique to put awesome candy in my booze. Taste-full but not tasteful and so so worth it.
First I emptied the cream of four Cadbury eggs into a mason jar which I then I covered in Plantation five year Barbados Rum. I allowed it to sit out for eight hours (occasionally agitating it to move along the infusion) and then stuck the jar in the freezer overnight.
Afterwards, I strained out the solids using tea bag paper (cheesecloth would also work) and then my delicious rum was ready. If you like Cadbury Cream Eggs and you like rum (but also hate dignity) this will NOT disappoint.
For the final cocktail, I started by hand-whipping four ounces of whipping cream to a light froth which I then set aside. Next, I added the rum, cold brew espresso, St. George Nola Coffee Liqueur, and Amaro Nonino to a shaker and shook it for 15 seconds. Then, I strained it into its bottle and added the straw. I spooned about an ounce of the frothy cream on top of the cocktail and splashed several dashes of orange bitters on the cream (the cream and orange is not only tasty but also looks reminiscent of the Cadbury Cream Egg center). I finished it off by adding the cream egg garnish.
With espresso, rum, and sugar, if this cocktail will straight up make anyone rise from the dead on Easter morning.
- 1.5 oz Cadbury Cream Egg Washed Rum
- .75 oz St George Nola Coffee Liqueur
- .75 oz Cold Brew Espresso
- .5 oz Amaro Nonino
- 1 oz Heavy Whipping Cream
- 3 Dashes Orange Bitters
- Cadbury Cream Egg