This looks like the most amazing cocktail! Toby Eaton at Harlequin Public Ale House has developed a decadent, special little number for Easter that includes a chocolate bunny and fire!
We Built This City was lucky enough to get the inside scoop on the recipe for the Boozy Bunny so I have re-posted as it almost looks too good to be true. If you are in Christchurch today then get down to HPAH and allow yourself a special little Easter treat or have a go at making one at home yourself!
METHOD and Photos via We Built This City
Prepare bunny: Take one Lindt bunny and remove its ears. You could use some kind of tool and precisely excise them, or just bite them off (maybe only if you are making it for yourself).
Fill: Obtain some kind of tiny funnel and add equal-ish parts of Vanilla Flavoured Vodka (HPH use Stolichnaya Stoli Vanil), Kahlua and Quick Brown Fox (coffee liqueur, hand-crafted from organic coffee with cinnamon). Feel free to freestyle the ratio to suit your taste if you like.
Top it off with a white chocolate liqueur infused foam. HPH uses a whipping siphon, if you don’t happen to have this piece of everyday equipment around add liqueur to cream, whip as per usual and hope it doesn’t curdle.
Toby at HPH does something elaborate which involves lighting something on fire but perhaps just leave that to him, for the safety of everyone in proximity.