Cream Egg Cocktail
Made at Rivington | Serves 1
Rivington’s Cream Egg Flip
25ml Havana Club Especial rum
50ml chocolate milk (preferably Coco Pops)
2 dashes chocolate bitters
50ml double cream
50ml coconut syrup (available on Amazon – Monin is a good brand)
½ tsp bee pollen for garnish (available online)
The double cream and coconut syrup need to be emulsified, so put them into a mixing bowl and whisk with a handheld mixer until stiff peaks form. Keep to one side while you make the cocktail.
Fill a cocktail shaker with ice and add the rum, Baileys, chocolate milk and chocolate bitters. Shake well and strain into a chilled martini glass.
Finish by spooning some of the double cream and coconut mixture onto the top and scatter with a large pinch of bee pollen.