Bunny Alexander

By Mary Berg
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Served in a chocolate bunny to celebrate Easter, try this play on a brandy Alexander thanks to Mary Berg. 



  • 2 hollow chocolate Easter bunnies
  • Ice
  • 1/4 cup brandy
  • 1/4 cup crème de cacao
  • 1/4 cup half and half cream
  • Freshly grated nutmeg
  • Straws, for drinking


  1. Run a sharp knife under very hot tap water or boiling water, dry it off, and use the hot knife to cut the ears off the chocolate bunnies to expose the hollow inside, reheating the knife as needed. If you have a kitchen torch or gas burner, feel free to heat the knife with that but it may discolour the metal. Set the bunnies and their ears aside.
  2. Half fill a cocktail shaker with ice and pour over the brandy and crème de cacao. Swirl together then add in the cream and a pinch of nutmeg and shake for 10 to 15 seconds until very well chilled.
  3. Carefully strain the cocktails into the bunnies, top with a bit more nutmeg, and serve each with a straw and the ears for snacking. Enjoy! 

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