The long Easter weekend isn’t just about chocolate eggs and hot cross buns – it’s also a lovely excuse to bring a little fun and creativity into your drinks menu. And if you’re after something a bit indulgent with a playful seasonal twist, the White Rabbit cocktail might just be your new favourite.

Inspired by the classic Brandy Alexander, this version swaps out the brandy and crème de cacao for something a little lighter and brighter. Creamy, smooth and gently sweet, the White Rabbit is a dreamy blend of amaretto, vanilla, lemon curd and cream with a delicate floral finish.

Serves: 2 | Prep time: 5 minutes

Ingredients

• 50ml amaretto
• 40ml double cream
• 2 tsp lemon curd
• 1 tsp vanilla extract (or a dash of vanilla syrup for extra sweetness)
• 1 egg white (for foam and structure — optional, but recommended)
• Ice cubes

To garnish (optional)

• Edible flowers
• A small herb leaf (like mint or lemon balm)

Method

1. Add the amaretto, cream, lemon curd, vanilla and egg white to a cocktail shaker (no ice yet).
2. Dry shake (shake without ice) for 10–15 seconds to help create that creamy foam top.
3. Add a handful of ice and shake again until the shaker feels cold — around 20–30 seconds.
4. Strain into a chilled coupe or balloon glass.
5. Garnish with edible flowers and a herb leaf to mirror the elegant finish in the image.

Notes: Want a little more kick? Add a splash of vodka or white rum. Prefer it lighter? Swap double cream for single cream or oat cream.