THE COOL CLUB
Spring is nearly here, lighter evenings are coming and Easter weekend is less than a few weeks away! Whether you’ve planned an extravagant Easter egg hunt or a traditional roast lamb lunch for all the family, The Ice Co is here with all the drinks & ice hacks you need to make this your best bank holiday Sunday yet.
Start your day with some caffeine!
No matter what you’ve got planned, kicking off your morning with a coffee just makes sense doesn’t it? Get into that sweet easter spirit with our Salted Caramel Iced Frappe. This Starbucks dupe is super quick and easy to make, so you’ll still have time to hide those eggs and prep the veg whilst you get your caffeine fix!
Add two handfuls of Party Ice, 25ml of salted caramel syrup, 25ml of coffee syrup, a shot of hot espresso and a cup of milk to a blender and blend until the mixture is thick. Finish by pouring into a cup then garnish with whipped cream & caramel sauce.
A Midday treat for all the family
If you can’t wait until after dinner for your chocolate fix, our Easter freakshakes offer the perfect afternoon treat, with a delicious Crème Egg Freakshake for the kids and a Hot Cross Bun Freakshake for the adults with a sweet tooth!
Grab a couple of rogue Crème Eggs and add them to a blender with a handful of Party Ice, a cup of milk and blend until smooth. Coat the inside of your glass with chocolate sauce before pouring in the milkshake and top generously with whipped cream & chocolate sauce. Finish off by garnishing your freakshake with another Crème Egg and enjoy!
Creating our Easter staple Hot Cross Bun Freakshake is just as easy. Add a cup of milk, a handful of Party Ice and 25ml salted caramel syrup to your blender & blend until smooth. Pour into a glass and top with whipped cream and salted caramel sauce. Finish by adding the star of the show on top, a sweet hot cross bun.
An icy cooking hack!
If you’ve volunteered to make the roast this year then by now it must almost be done! As we all know, no UK roast is complete without a Yorkshire Pudding and we have a little hack to speed along the process. Adding Party Ice to the batter cools it down quicker so there’s no need to leave it to chill in the fridge, as it’s ready to go in minutes!
A great gravy hack is using the leftover juices from the meat for a richer and more flavourful taste, but often this means adding a lot unnecessary fat to your dish. Simply drop a couple of ice cubes into your gravy and any excess fat will cling onto the ice cube for an easy removal without any mess!
Let’s get the party started
Looking for some easter themed digestifs or some pre-drinks before a bank holiday day sesh, we’ve got 5 Easter cocktails that your guests will go hopping mad for!
Creme Egg Cocktail
Who doesn’t love a Creme Egg? Just when you thought they couldn’t get any better, we created Creme Egg Cocktail – the perfect easter digestif for after your sunday roast.
Ingredients
x 1 handful Party Ice
x 1 handful Polar Cube
x 30ml Vanilla Vodka
x 15ml White Creme de Cacao
x 40ml Condensed Milk
x 125ml Milk
x 1 drop Yellow Food Colouring
Garnish: 50g Milk Chocolate, Creme Egg
Method
1. Melt most of the milk chocolate in a shallow bowl. Coat the rim of your coupe glass with the melted chocolate & chill in the fridge to set. (Keep glasses inverted to avoid excess dripping)
2. Combine food colouring, 15ml Vodka and 20ml Condensed Milk in a jug then pour into the base of the chilled glass. Fill the glass 3/4 of the way with Polar Cube ice.
3. Fill a cocktail shaker with Party Ice then add the Milk and Creme de Cacao, along with the remaining Condensed Milk and Vanilla Vodka. Shake well then strain over the Polar Cube ice into the glass.
4. Finish by grating the remaining chocolate over the top and garnish with a split Creme Egg. Serve and Enjoy!
Hot Cross Bun
Why eat one when you can drink it? This delicious gin cocktail is inspired by the traditional easter favourite, the hot cross bun, and is served perfectly over Super Cubes.
Ingredients
x 2 Super Cubes
x 500ml bottle of Apple Cider
x 25ml Gin
x 1 tbsp Lemon Juice, plus sliced lemon to serve
x 4 Cinnamon Sticks
x 1tsp Ground Nutmeg
x 2 Pink Lady Apples, thickly sliced
Method
1. Place cider, lemon juice, cinnamon and nutmeg in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 2 minutes or until fragrant.
2. Add apple to the pan for 2-3 mins then set aside to cool for 5 minutes.
3. Place two Super Cubes into a glass and pour in a 25ml measure of gin before pouring over the rest of the cocktail from the pan. Garnish with a lemon slice and a cinnamon stick to serve!
Mini Egg Madness
This deceptively simple Easter cocktail is perfect for adults with a sweet tooth and celebrates one of our favourite Easter snacks – a chocolate mini egg!
Ingredients
x1 handful Polar Cubes
x 25ml Bailey’s
x 25ml White Chocolate Liqueur
x 12.5ml Creme de Cacao
x 6 Chocolate Mini Eggs
x 100ml Almond Milk
Garnish: Melted chocolate and crushed mini eggs
Method
1. Start by decorating your serving glass. Melt a little chocolate, pour onto a plate and then dip the edge of your glass into the chocolate.
2. Now, roll the glass again in some crushed mini eggs so they stick to the chocolate. You can crush these easily with the side of a knife on a chopping board or pop them in a sandwich bag and hit them with a rolling pin.
3. Pop your glass in the fridge so it stays cool and sets while you create the cocktail.
4. Add the Bailey’s, White Chocolate Liqueur, Crème de cacao, mini eggs and almond milk to a blender and blend thoroughly.
5. Fill your serving glass with Polar Cubes, then add your chocolate cocktail and enjoy!
Lindt Bunny Martini
This delicious, creamy martini recipe is finished off with an indulgent mini Lindt bunny on the side! It’s perfect for those Easter weekend celebrations.
Ingredients
x1 handful Party Ice
x25ml Vodka
x15ml Crème De Cacao
x25ml Double Cream
Garnish: Lindt Bunny
Method
1. Place all ingredients into a cocktail shaker with Party Ice.
2. Strain into a martini glass.
3. Garnish with a Lindt Bunny on the side of the glass and serve!
Jellybean Margarita
A colourful twist on the classic strawberry margarita, our Jellybean Margarita is here to provide all the vibes to get you in the mood for those sunnier days.
Ingredients
x 1 Handful Party Ice
x 1 Handful Strawberries (hulled)
x 45ml Patron Tequila Blanco
x 22.5ml Cointreau
x Juice of 1 Lime
x 1tsp sugar syrup
Garnish: Jellybeans & Strawberry Sauce
Method
1. Chop jellybeans finely. Pour strawberry sauce onto a plate and dip the rim of the glass into the sauce then press into the chopped jellybeans.
2. Muddle strawberries in base of shaker. Add Party Ice with the rest of the ingredients and shake well.
3. Strain into a coupe glass using a fine strainer. TIP: Use a spoon to clear the mesh if the liquid struggles to run through.
4. Serve & enjoy!
