Chocolate, cocktails, chocolate in cocktails… Easter is a holiday free from judgement, so we’ve rounded up 10 recipes to help you indulge.

From Martinis to Bellinis, pretty much every type of cocktail can be given the Easter treatment and, in many cases, can be given a chocolate twist, too. While the kids are hunting for eggs, head to your home bar and whip up one of these cocktail recipes.

Looking for more cocktail inspo, but without the Easter theme? Take a look at our recipe roundups for February and March.

Chocolate Espresso Martini

Simply put, this could be the smartest way to start the holiday.

Ingredients:

• 25ml Café Solo Original Coffee Liqueur
• 25ml Irish cream
• 25ml Chocolate liqueur
• 25ml Premium vodka
• Chocolate syrup

Method: Drizzle chocolate syrup inside the Martini glasses. Add all other ingredients into a cocktail shaker filled with ice. Shake until thoroughly chilled. Strain into prepared Martini glass. Garnish with shaved chocolate.

Bianco Amaretto Easter Cocktail

Bianco Amaretto has come up with a grown-up version of scoffing a whole bag of Easter eggs.

Ingredients:

• 50ml Adriatico Bianco Amaretto
• 4 drops chocolate bitters
• 15ml Maple syrup
• 20ml Lime juice
• Cocktail foamer
• Chocolate bar

Method: To decorate your glass, put some pieces of your favourite chocolate in a cup to melt in a bain-marie and, if needed, add a spoonful of coconut butter. Use the melted chocolate to rim your coupette and leave it to cool in the fridge. Put all your ingredients in a shaker and shake vigorously, first without ice to create a foam. Shake again with ice. Strain into your decorated coupette.

Crème D’Orangette

Creamy, nutty and chocolatey – three things that make for the supreme Easter sip.

Ingredients:

• 30ml Renais Gin
• 15ml Double cream
• 15ml Oloroso Sherry
• Whole egg
• 3oml Crème De Cacao white
• Orange coin
• Melted chocolate for garnish

Method: Start by melting some dark chocolate in a small saucer in the microwave, then dip the rim of a frozen glass into the chocolate and invert it to get slow drips down the edges. In a shaker, combine your ingredients, add one scoop of ice and shake as hard as you can for 30 seconds. Finish with a small disc of orange peel to look like an egg yolk.

Passoã Blush

Here’s a killer punch if you’re hosting a house party over the weekend — make it ahead of your guests’ arrival and store it in the fridge.

Ingredients:

• 1 part Passoã
• 2 parts Rosé wine
• Fresh oranges and handful of berries

Method: Measure out your quantities, add all to a pitcher or jug, mix together and add fruit.

Zest My Lemon

This serve from the Isle of Wight Distillery is well worth making the extra effort for and differs from the onslaught of chocolate-heavy cocktails. Expect plenty of praise from the table – maybe even a round of applause, too.

Ingredients:

• 50ml Mermaid Gin
• 25ml Lemon syrup
• 12.5ml Lemon juice
• 12.5ml Sugar syrup
• 75ml Soy milk
• 3 drops vegan foamer
• Dark chocolate

Method: Combine all ingredients with ice and shake, then fine strain into a chocolate-rimmed coupe.

Salted Honey Highball

Created in collaboration with local salt makers Blackthorn Salt, Lochlea’s Easter serve provides an instant hit of spring.

Ingredients:

• 50ml Lochlea Our Barley single malt whisky
• 25ml Salted honey gomme/syrup, made using Blackthorn Salt
• 2 dashes of Angostura bitters
• 2 generous squeezes of fresh lime
• 200ml Fever Tree ginger ale
• Slice of lime
• Blackthorn Salt flakes

Method: Fill a chilled highball glass with ice. Add the whisky, lime juice, bitters and honey gomme. Top with ginger ale and stir well. Garnish with a slice of fresh lime and a sprinkle of salt.

Mozart Creme Egg Martini

Few things capture the Easter spirit like a Creme Egg, and chocolate liqueur brand Mozart has transformed the popular candy into a cocktail sure to satisfy any sweet tooth.

Ingredients:

• 113ml Mozart Chocolate Cream Liqueur
• 85ml Vodka
• ¼ cup of sweetened condensed milk
• A few drops of yellow food colouring
• ¼ cup of chocolate chips
• 2-3 mini Creme Eggs
• 6 Creme Egg Minis (for garnish)

Method: Melt the chocolate chips and pour onto a small plate. Chop the Creme Eggs and place onto another plate. Dip two coupes into the melted chocolate, followed by the chopped Creme Eggs to rim the glasses. Mix three drops of yellow food colouring into the condensed milk. Combine Mozart Chocolate Cream Liqueur and vodka in a shaker with ice and shake until cold. Pour the sweetened condensed milk into the glasses, then slowly pour in the Mozart and vodka mixture. Skewer three Creme Eggs for garnish.

Cotswolds Espresso Martini

Creamy and highly caffeinated, The Cotswolds Distillery has come up with a cracking Espresso Martini that’s sure to revive you this Easter.

Ingredients:

• 45ml Cotswolds Cream Liqueur
• 15ml Cotswolds single malt
• 35ml Freshly made hot espresso

Method: Shake all ingredients and strain into a Martini glass. Grate dark chocolate on top.

Bellini Bottoms

A few rounds of these Bellinis will have the brunch team feeling alive and merry in the morning, and then probably fast asleep by the time the evening rolls around.

Ingredients:

• 14ml Pantalones Blanco Tequila
• 56ml Peach juice
• 28ml Champagne
• Sugar for rim

Method: Wet the rim of the Champagne glass with a lime wedge or water. Dip in white granulated sugar to coat the rim. Pour Tequila and peach juice into the glass. Stir to combine and then top with Champagne. Crown your cocktail with a citrus tiara – a decorative peeled orange fit for a royal toast!

French Martini

This French Martini is ideal for sipping away on your rustic balcony over looking the Mediterranean Sea. If you don’t have one of those, well, you can pretend…

Ingredients:

• 42ml Bombay Sapphire Premier Cru
• 21ml Dole pineapple juice
• 14ml Lemon juice
• 14ml Simple syrup
• 1tsp Blackberry jam

Method: Add all ingredients to a cocktail shaker with ice, shake, and strain into a Martini glass. Garnish with blackberries.