Whiskey cocktail

Whiskey Cocktail: Bunny’s Delight

Chocolate bunnies, with their creepy little candy eyes, line the shelves every spring. While I usually wait until the day after the holidays to buy chocolate at a reduced price, rabbits were calling me. Most chocolate bunnies are hollow, making them the perfect container for this edition of Whiskey Cocktail Hour.

But why use a chocolate bunny instead of a glass? Well, if you’re hosting an Easter brunch, it saves you the hassle of washing extra dishes. Cleanup is simple… eat it. You can get creative with the presentation. I chose to melt a small hole in my bunnies for a straw, but you can honestly decapitate it if you want.

For the cocktail, however, I’ve been thinking about Cadbury Mini Eggs for months. These are my favorite Easter candies, and I hope the United States is as enthusiastic as Canada and makes them available year-round. I buy the one pound bag because I’m not giving up chocolate for Lent, and I’ve used them to make chocolate syrup for Bunny’s Delight.

The sweetness of the chocolate syrup will be offset by Old Forester rye, cardamaro and chocolate bitters. I say. I say. That’s a lot of chocolate mentioned for a cocktail, but you can adjust the level of sweetness. Cadbury mini eggs are available in dark and milk chocolate, and you can get bunnies in dark, milk or white chocolate. Any chocolate bitters will do, but I decided to use Portland Bitters Project’s Pitch Dark Chocolate.

I’ve seen Easter cocktails in chocolate bunnies before, but wondered why bunnies are hollow and when did chocolate bunnies become an Easter tradition. I went down a search rabbit hole, and my Google search history is now even weirder. The answers were surprisingly simple.

Chocolate bunnies are hollow due to rationing during World War II. The bunnies were considered novelties, so the War Production Board removed them so the cocoa could be used for “Basic civilian and military purposes, such as breakfast cocoa and candy bars.” Because of this, children all over the world are disappointed every year by the lack of a sturdy chocolate bunny statue.

Second, chocolate bunnies are representative of the Easter bunny, but the Easter bunny is not a bunny at all. This is a mistaken identity when in reality the Easter Bunny is an Easter Hare. It started in the middle of the 19th century in Germany, but they did not gain popularity until 1890. Across the Atlantic to the United States, Robert Strohecker created a five-foot-tall chocolate bunny as an Easter promotion at his drugstore.

Now that I’ve shared some fun Easter facts with you, steal your kids’ (or a kid’s) Easter chocolate and whip up Bunny’s Delight.

Bunny’s Delight whiskey cocktail (image via Courtney Kristjana/The Whiskey Wash)

Rabbit’s delight


  • 2 oz Old Forester Rye 100 proof
  • ¾ ounce Cardamaro
  • 1 ounce Cadbury Mini Egg Syrup*
  • 2 dashes of chocolate bitters
  • Chocolate bunny


  • Shaking boxes
  • Hawthorne colander
  • Funnel
  • metal straw
  • Lighter


  1. Prepare the chocolate bunny by heating the end of a metal straw to poke a hole in it. Make sure the hole is wide enough to fit the funnel.
  2. Fill a shaker with ice and all the ingredients except the chocolate bunny.
  3. Top with a second shaker, making sure it’s tightly closed, and shake vigorously until the mold is ice cold.
  4. Strain through a Hawthorne strainer into a funnel to fill the chocolate bunny.
  5. Serve immediately or keep cool in the fridge.
  6. Enjoy responsibly.

*In a saucepan over low to medium heat, combine equal parts Cadbury Mini Eggs and water. Once the mini eggs are completely melted, add an equal part of sugar (1:1:1). Once the sugar has dissolved, remove from heat and let cool until ready to use.