Hot cross rum

Why eat your hot cross buns when you can drink them instead? Bring the bar home, set up a Zoom with your friends and toast to Easter with this spicy rum-based cocktail. Created for Eat Well by Frankie Walker from Black Pineapple, a Kingsland-based drinks catering service, it’s creamy and chocolatey too, boosted with a little hot cross bun syrup. You can halve or even quarter the syrup, or store a big batch in your fridge for up to five days to make more rounds.

Ingredients

30 ml	Angostura 3-year-old rum (Main)
35 ml	Toasted hot cross bun syrup, (recipe below) (Main)
50 ml	Half full cream, half milk, combined
20 ml	Creme de cacao
10 ml	Freshly squeezed lemon juice
3 dashes	Chocolate bitters, (optional)

Hot cross bun syrup

1 kg	Caster sugar
6	Hot cross buns, toasted (Main)
100 ml	Light rum, (we used Angostura 3-year-old)
1 Ltr	Boiling water, (add last)

Directions

1. Blend vigorously. Sit for 1 hour.Fine strain using a muslin cloth or a tea strainer.Store forup to5 days.
2. Fill a cocktail shaker with ice and add all ingredients. Shake vigorouslyandstrain into a rocks glassor whiskytumblerfilled with ice.Garnish with grated chocolateanda chocolate rabbit head.