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Recipe: Easter Bunny Cocktails

Indulge in lemonade and lime daiquiris with a chocolate bunny twist. You won't have Easter eggs on their own again!

Makes: 6
Prep time: 1 1/2 hours

Shop all your ingredients at your local Westfield.


6 x 100g Lindt chocolate bunnies (white, milk and dark)
2 x 8g pkt Mini Flower decorations
6 colored paper straws
Fresh small edible flowers (optional)

Royal icing:
300g pure icing sugar
30g (1 egg white)
2 teaspoons water (if needed)


  1. Carefully unwrap foil from bunnies. Lay each bunny on its side and carefully trim down ears by approximately 2-3cm using a small sharp knife to make the Easter Bunny cup base. It’s important to get access to the hollow space in the chocolate bunnies, so trim down ears as much as needed.
  2. Place the bunnies upright and set aside.
  3. To make the royal icing, place the sugar, egg white in the bowl of an electric mixer and whisk on low speed until smooth and glossy. You may need to add water to achieve a desired consistency. Remember the icing needs to be thick. Transfer icing to a piping bag fitted with a small round nozzle.
  4. Pipe a small amount of icing onto the back of each sugar flower decoration. Carefully attach each flower around the rim of the chocolate bunny to create a pretty wreath decoration. Set aside to set.

Lemonade and lime daiquiris

Serves: 2


90ml Bacardi or white rum
Juice 1 lime
Juice 1 lemon
125ml lemonade
2 cups ice
2 sprigs fresh mint leaves
Combine rum, lime juice, lemon juice, lemonade and ice into the jug of an electric blender.
Blend for 10 seconds, or until ice is fine like a slushie. Carefully fit a funnel into the bunny and
pour in daiquiri. Add a mint sprig and stir well to combine. Add a straw and serve.

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