What a glorious Easter weekend we are having. It seemed like an eggscellent (sorry) excuse to 'borrow' @tappersgin Eggscentric (don't blame me for that egg pun) from @subplot_57. It might be long drink weather but I have have been hatching (soz) a plan around this gin since we got it. 🥚
Tappers Eggscentric, as you probably guessed is a limited edition made especially for Easter. Created by compounding ingredients such as Peruvian Criollo cacao, liquorice, black garlic and Madagascan bourbon vanilla pods there is a chocolately, savoury almost Whisky like flavour to this gin. Gin Sour, said my brain. Ok then!
The Eggsciting, Eggsquisite, Eggstraordinary, Tappers Eggscentric Gin Sour!
60ml Tappers Eggscentric
25ml Lemon Juice
15ml Cadbury Mini Egg, salted syrup.
A few dashes of Angostura Aromatic Bitters
One whole fancy pants egg (I used Clarence Court Burford Browns)
First you will need to make the syrup, I didn't want to over sweeten this drink and I was desperate to crowbar some easter chocolate into the recipe. Turns out I didnt need to crowbar too hard. Add about 20 mini eggs to 100ml of water, put on a very low heat and swirl in the pan until they go brown. You want to get the sugar shell to disolve in the water without the chocolate escaping. Scoop out the eggs as you go. Turn the heat up and let the mixture thicken. Leave it to cool enough that you wont burn a hole in your tongue and have a taste. Tastes like mini eggs yes? Perfect. Now add a pinch or two of sea salt just to help the savoury flavours in the gin shine through and leave the syrup to cool fully. This should make enough for two drinks.
Add all ingredients to a shaker tin, dry shake, add ice, shake again, double strain into a chilled coupe, allow to settle and then crush some more mini eggs and scatter on top.
Sit in a sunny spot and enjoy.
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