Just when we thought the Espresso Martini couldn't get any better, Auckland rooftop bar Dr Rudis has invented a version served in a G-damn Easter egg.
For one day only - April 8th - a mix of espresso, coffee liqueur and vodka will be expertly shaken, poured into a chocolate egg shell and propped up on a bed of chocolate mousse.
Excuse me, I'm drooling.
If you happen to find yourself hopping around the Viaduct on Easter Saturday, you're going to want to stop in, so you should probably book now to avoid missing out.
Speaking of FOMO - you don't need to stress if you're outside of Auckland, because I spoke to the Easter Bunny's personal bartenders (the legends at Dr Rudis) and got instructions for making it at home.
Easter Eggspresso Martini Recipe:
One medium-sized, hollow chocolate Easter egg, chilled in the fridge
50ml coffee liqueur-infused vodka
35 ml Irish Cream
1 shot of espresso, cooled (or cold brew)
A dash of bitters
Carefully remove the top third of the egg - tap gently to create a small hole, and then remove pieces of chocolate until you have a wide enough opening to drink from. Prop the egg up in a wide mug or glass.
Pour the remaining ingredients over the ice, into the cocktail shaker.
Shake for 15 - 20 seconds, extra hard! This creates the froth on top.
Strain into the chocolate egg and enjoy!
If you really want to level things up, grab a can of whipped chocolate mousse and fill the bottom of your glass with that before nestling the egg inside.