Easter means eggs, and who says that has to be restricted to painted and chocolate ones? Here at Craft Gin Club, we’re celebrating the best way we know how: with gin and egg cocktails!
Don’t be scared, we’re not suggesting you go full Rocky Balboa and down seven whole eggs for breakfast. Eggs are a classic cocktail ingredient and will give your drinks a gorgeous, light, fluffy texture. (And yes, it’s completely safe to use British eggs in your drinks.) Trust us and try your hand at one of these Easter egg cocktails - we’re sure you’ll agree they are truly egg-ceptional!
Fill a shaker half-full with ice. Mix the ingredients in the shaker for 30 seconds. Strain and serve in a sugar-rimmed glass. Garnish with star anise.
50 ml gin (we recommend Shortcross Wild Clover)
25 ml Triple Sec
25 ml lemon juice
Star anise garnish
This smooth, foamy, luxurious concoction from The Gin Queen is perfect for a relaxing bank holiday
Dry shake all of the ingredients for 20 seconds until everything is blended well. Add ice and continue to shake until the outside of the shaker is cold. Strain into a coupe glass and finely grate nutmeg over the top.
60 ml Old Tom Gin OR London Dry Gin
15 ml Simple syrup (OR 30 ml if you are using a Dry Gin)
1 whole egg
15 ml double cream
Finely grated nutmeg for garnish
Created for us by our March 2016 Gin Joint of the Month, Harbour Gin Bar in Portrush and named in homage to the Game of Thrones TV series, which is filmed in the region.
Vigorously shake all the ingredients with ice for as long as you can – at least a couple of minutes if you can manage it! Strain into a chilled glass and garnish with orange peel.
35 ml Shortcross Wild Clover Gin
12.5 ml lime
12.5 ml lemon
30 ml sugar
35 ml double cream
20 ml of egg white
2 dashes of orange bitters
A deliciously frothy classic - the trick is in the shaking...as much as you can manage!
Add the soda water to a Collins glass and set aside. Add the remaining ingredients to a shaker and shake without ice for about 10 seconds. Add 3 or 4 ice cubes and shake very well. Double-strain into the prepared glass.
30 ml soda water
60 ml gin
30 ml lemon juice
20 ml simple syrup
1 egg white
WILD CLOVER CLUB
The Shortcross Wild Clover Gin lends itself perfectly to this classic recipe from Alex Boyle of Molly’s Yard, Belfast...plus, for an extra Easter treat, check out this cheesecake version!
Shake well and strain into a Champagne coupe!
60ml Shortcross Wild Clover Gin
30ml Lemon juice
1 Egg White
7.5ml Raspberry Liqueur
Fill shaker with ice and add all of your ingredients, with the exception of the soda water, and shake hard for 12 seconds. Strain into a Collins glass filled with ice and top up with soda water. Garnish with mint and a slice of lemon.
* To make the eucalyptus & honey syrup, combine 250ml of water with 250ml of honey and 20g of eucalyptus leaf (or a few drops of eucalyptus essential oil). Heat gently in a pan, until the honey thins, then leave to infuse for 20 mins.
45ml La Republica Gin
30ml eucalyptus & honey syrup*
15ml lemon juice
1 egg white
100ml soda water
Mint and a slice of lemon, to garnish
Add your jam to a cocktail shaker and stir in the lemon juice and gin. Add the rest of your ingredients. Shake hard with no ice, then add ice and shake again. Double strain into a chilled glass - a rocks or wine glass are both fine – and serve.
2 tsp fig jam
25ml fresh lemon juice
40ml One Sage & Apple Gin
25ml Pineau des Charentes Blanc (you can find this aperitif online)
Half an egg white
2 dashes bitters
ST. CLEMENT’S FIZZ
Combine everything except the soda water in a cocktail shaker packed with ice and shake. Strain into a cocktail glass and top up with soda.
40ml Vida Tørr Gin
20ml clementine juice
15ml Lemon Juice
10ml sugar syrup
5ml Maraschino liqueur
2 dashes of aromatic bitters
15ml egg white
Soda, to top up
Combine your ingredients in an empty cocktail shaker and shake to emulsify the egg white. Then fill your shaker with ice and shake again. Serve in a martini glass or cocktail coupe.
40ml Osmoz Citrus Gin
20ml lemon juice
1 egg white
Fill a cocktail shaker halfway with ice and add the egg white and olive oil. Shake until fully emulsified – this can take a while, so don’t rush! Add the rest of the ingredients and shake again until combined. Strain into a champagne flute and serve.
50ml Sabatini Gin
15ml orange liqueur
25ml lemon juice
15ml simple syrup
1/2tsp vanilla extract
15ml olive oil
1 egg white
For more cocktail recipes, visit our Cocktail Hub.