Our cocktail of the month is the Easter Island Bunny! Treat your guests to this fun and creamy cocktail, perfect for the sunny bank holiday weekend ahead!


1 hollow chocolate bunny or tall glass
2 oz coconut cream
1 oz lime
2 makrut lime leaves
1 layer from a stalk of lemongrass, chopped
1 3/4 oz aged dark rum
1 1/4 oz creme de cacao

For garnish
2 makrut lime leaves
1mint sprig
A sprinkle of edible flowers


1. Chop off the ears of your large chocolate bunny.

2. Add coconut cream, lime, makrut leaves and lemongrass in a shaker. Make sure to muddle well

3. Add the rum and cream de cacao to the shaker and add ice and shake.

4. Add crushed ice into the bunny and double strain the cocktail into the chocolate bunny.

Dress the bunny with a mint sprig, edible flowers, and 2 makrut lime leaves for bunny ears.