3 festive Easter cocktail recipes

Cocktail #1 – Hot Cross Buns Cocktail

1. Thread hot cross buns onto 8 small skewers. Melt butter in a medium frying pan over medium-high heat. Add skewers. Cook, turning, for 3 minutes or until starting to brown. Remove from heat.
2. Meanwhile, blend ice-cream, chocolate syrup, Irish cream, cinnamon, nutmeg and milk until smooth.
3. Place nuts on a plate. Drizzle extra chocolate syrup inside four 1 cup capacity serving glasses. Drizzle chocolate syrup around the rim of glasses. Dip rim of glasses in nuts to coat. Fill glasses with milk mixture. Top with skewers and extra ice-cream.

Cocktail #2: Cottontail Margarita

1. Using a butter knife (or a small offset spatula), spread marshmallow fluff around rims of glasses. Add shredded coconut to a shallow bowl, then dip the tops of glasses in coconut, adhering the coconut to the fluff. 
2. In a large pitcher, stir together coconut milk, tequila, triple sec, pineapple juice, and lime juice. 
3. Add ice to glasses then pour over margarita mixture.

Cocktail #3 – Cream Egg Martini

1. Dip rims of two martini glasses in the chocolate to create a chocolate rim, keep glasses inverted to let any excess drip off, then chill the glass to set.
2. Combine food colouring, 1½ tbs (30ml) vodka and 2 tbs condensed milk in a jug, then pour into the base of each chilled martini glass. Add ice to come three-quarters up the sides of each glass.
3. Place milk, ½ cup ice, remaining 2 tbs condensed milk, vodka and crème de cacao in a cocktail shaker. Shake well, then carefully strain over the ice in each glass.
4. Grate over extra chocolate and top with a creme egg.