In a cocktail shaker, mix one egg white (use pasteurized if raw eggs are a concern) with 1/4 ounce Frangelico, shaking thoroughly to create a frothy mix. Add 1 1/4 ounces bourbon and 1 ounce amaretto, then top with ice, shake and strain into a martini glass. Garnish with the Peeps of your choice. The bourbon does a nice job of balancing out the sweetness of the Peep and the cordials, says Dixon.
“Plus, nothing says Easter better than a cocktail with chicks and eggs,” he says.
And Niccole Trzaska of The Liberty bar in New York City has this suggestion — mixing flavored vodka with chocolate liqueur for a candy-like concoction she calls the Peep-tini. Start by dipping the moistened rim of a chilled martini glass in sugar to coat. Combine 1 1/2 ounces Sobieski Lemon Meringue Vodka with 1/2 ounce white chocolate liqueur and 1 ounce heavy cream in an ice-filled shaker. Shake and strain into glass. Garnish with a Peep.
o CADBURY CREME EGGS
Chocolate creme eggs come on strong with their thick milk chocolate shell and rich, gooey filling. So you want to look for a wine with some heft. Cubicciotti suggests a slightly chilled glass of Taylor Fladgate 10-year-old Tawny Porto to stand up to the richness of the candy with its rich, fruity flavors and notes of caramel. This fortified wine also would be a good match for another Easter classic, Jordan Almonds.
o HOLLOW CHOCOLATE EGGS
Trzaska has come up with a Sriracha spiced cocktail, the hippity-hot, that she says is “oddly delicious” with those ubiquitous foil-wrapped hollow chocolate eggs (a bunny would work here, too). In a shaker, she mixes 1 1/2 ounces vodka, 1/4 ounce vanilla liqueur, 1/4 ounce lime juice, 1/4 ounce cranberry juice, a drizzle of Sriracha and a dash of simple syrup. Then she shakes and strains into a glass and garnishes with a lime wheel.