2-3 dashes of bitters
50ml of chocolate liqueur
50ml of dry vermouth
chocolate bunny (ears removed)
TO GARNISH: mint leaves; a paper straw
Using a cocktail shaker, dry-shake the egg white until light and fluffy. Add ice, Heart of Oak Gin, bitters, chocolate liqueur, dry vermouth and a mint leaf to the shaker, and give a good shake. Pour the mixture into the hollow of the chocolate bunny through a cocktail strainer.
Garnish with mint leaves and add a straw
Cocktail Recipe published in Feast, issue 35.