Trio of Easter cocktails

For the speckled egg martini, fill a cocktail shaker with ice and add the vodka (40 ml) and Irish cream liqueur (30 ml). Shake and strain into a martini glass. Top with the crushed speckled eggs (10 g).

For the limoncello Collins, make a quick simple syrup by adding the sugar (20 g) and water (20 ml) to a saucepan and boil until the sugar has dissolved. Fill a tall glass with ice and add the limoncello (50 ml), gin (25 ml), lemon juice (25 ml) and 10ml of the simple syrup (keep the rest for another recipe). Stir gently to combine. Top with soda water (as needed) and garnish with lemon (as needed) and rosemary (2 sprigs).

To make the hot cross bun old fashioned, start by making the cinnamon syrup. Heat the sugar (20 g), cinnamon (1 tsp), nutmeg (1 pinch), cloves (2) and water (20 ml) in a saucepan over a low heat. Simmer gently for 3-4 minutes. Remove from heat and cool.

Fill a glass with ice cubes and add the whisky (50 ml), orange brandy liqueur (5 ml) and 20ml cinnamon syrup. Garnish with a twist of orange peel (as needed) and an extra sprinkle of cinnamon if you like.