Drunk Bunny Easter Cocktail is the fun little party trick I break out whenever my family’s egg-dyeing night turns into a full-on spring hang. You know that moment when the snacks are great, spirits are high, and you want something that’s festive but not fussy? That’s where this adorable, boozy bunny comes in. It tastes like a creamy chocolate coconut dream, it looks like a total showstopper, and it’s surprisingly simple to pull off. If your Easter plans involve adult friends, a few laughs, and a sweet tooth, you’re in the right place. Let me show you how I do it without stress or sticky disasters.
A Fun Easter Cocktail
Picture this: you’re holding a hollow chocolate bunny, but instead of chomping off the ears in one go, you sip a chilled cocktail right from inside the bunny. It’s playful, a little cheeky, and honestly, the perfect icebreaker. The Drunk Bunny Easter Cocktail is basically the grown-up version of raiding your Easter basket and turning it into something sippable and celebratory.
The flavor profile is creamy and smooth with a chocolatey backbone and a gentle coconut vibe. It’s sweet, but not cloying, and the cold drink against the chocolate shell is a fun contrast. If you’re thinking this sounds messy, don’t worry. With a few simple prep steps and a steady hand, it stays neat and easy. And yes, it’s absolutely for adults only. Keep it labeled and out of reach from the kiddos and anyone who prefers a mocktail.
“I made these for our neighborhood after-party and people would not stop smiling. Zero leftovers, lots of photos, and it tasted like a fancy dessert in a glass.”
Use sturdy, good-quality hollow bunnies. The thicker shell keeps everything contained and cold. If you can find bunnies with flat feet, even better. They stand up nicely and are less likely to tip while you pour. I’ll walk you through it step by step so you can set up a mini assembly line and feel like a hosting pro.
How to Make a Drunk Bunny
I keep this formula simple because the magic is in the presentation. The drink itself blends chocolate, cream, and rum for a rich, balanced sip that plays so well with the bunny “cup.” Here’s how I make my Drunk Bunny Easter Cocktail with zero stress.
What You Need
- Hollow chocolate bunnies, medium to large, preferably flat-bottomed
- Coconut rum or vanilla vodka
- Irish cream or chocolate liqueur
- Cold brew or coffee liqueur (optional for a mocha vibe)
- Cream of coconut or half-and-half
- Ice cubes
- Chocolate syrup or melted chocolate for the rim
- Shredded coconut, crushed cookies, or sprinkles
- Small sharp knife, kitchen scissors, or a paring knife
- Small funnel and a shaker or jar with a tight lid
- Paper or reusable straw
Step-by-Step
- Chill the bunnies: Pop them in the fridge for 20 to 30 minutes. Cold chocolate is less fragile, which means fewer cracks.
- Make the opening: Score the top of one ear with a small knife. Twist gently to remove a neat oval. If the chocolate resists, warm the knife tip under hot water, dry it well, and try again.
- Rim the bunny: Brush the opening with a little melted chocolate or syrup, then dip into shredded coconut or sprinkles. This not only looks cute, it reinforces the rim.
- Mix the drink: In a shaker with ice, combine 1.5 oz coconut rum, 1 oz Irish cream, 1 oz chocolate liqueur, 1 oz cream of coconut or half-and-half, and 0.5 to 1 oz cold brew if you like. Shake until very cold.
- Fill and finish: Place a small funnel in the bunny opening and carefully pour. Add a tiny ice cube if you like, then tuck in a straw. Optional garnish: a mini egg or a tiny dollop of whipped cream right on the rim.
- Serve right away: Cold drink, cold bunny, happy guests. If you’re batching, premix the liquid in a pitcher and shake per serving with ice.
Safety note for hosts: keep tools away from kids, label the boozy bunnies clearly, and serve on small plates to catch any drips. If a bunny develops a hairline crack, set it in a short glass to stabilize. It still looks cute and keeps your table clean.
Variations and Add-ins
Once you’ve got the base down, switch up flavors to match your crowd. Here are a few easy ideas that always get compliments.
- Mocha Bunny: Swap coconut rum for vanilla vodka and add 1 oz coffee liqueur. Dust the rim with cocoa powder for a café vibe.
- Salted Caramel: Drizzle caramel in the bunny before pouring. Use bourbon instead of rum and add a pinch of flakes of sea salt at the end.
- Strawberry Dream: Blend a spoonful of strawberry puree with the base. Garnish with a tiny strawberry slice on the rim.
- Dairy-Free: Use coconut milk or a barista-style almond creamer and a dairy-free chocolate liqueur. It stays lush and creamy.
- Light and Bright: Add a squeeze of orange zest or a dash of orange liqueur to cut the richness and wake up the chocolate.
Want something milder? Halve the liqueur and add more cream of coconut for a softer sip. Prefer it stronger? Reduce the cream slightly and bump the base spirit by a half ounce. Taste as you go. The bunny is sweet, so a touch of extra citrus or coffee can keep it balanced.
Tips for Making the Perfect Easter Cocktail
Choose thicker bunnies. Pick brands known for solid shells. Tap lightly at the base in the store. If it feels flimsy, grab another.
Keep everything cold. Chill the bunnies, chill your glasses as backups, and use fresh ice. Colder drinks mean slower melting and less mess.
Cut with care. Don’t saw. Make a small, confident cut, rotate the bunny, and lift. If a piece cracks off unevenly, smooth the edge with a warm knife and a dab of melted chocolate.
Reinforce the rim. That little chocolate-on-chocolate seal from the rim step is your secret to success. It reduces dripping and looks festive. I love a chocolate rim dipped in coconut flakes for texture.
Batch smart. Pre-stir the mix in a pitcher and store it in the fridge for up to a day. Shake with ice for each serving so every bunny gets that frothy top.
Label and serve safely. These are cute, but they are still cocktails. Make a separate non-alcoholic chocolate milk bunny for anyone who wants a zero-proof version and label it clearly.
Clean-up trick. If a bunny is half-finished, set it upright in a mug in the fridge. The chocolate firms back up and you can enjoy the rest later.
Most of all, have fun with it. The Drunk Bunny Easter Cocktail is meant to be easygoing and joyful. Your guests will remember the experience as much as the flavor.
Other Delicious Cocktails
Hosting a bigger group? Offer one or two more options so everyone finds a favorite. A bright, bubbly pick pairs nicely with the bunny’s creamy richness.
Try a Carrot Mimosa with fresh carrot juice and dry sparkling wine for something sunny. A Jelly Bean Martini with a touch of citrus is cute, colorful, and surprisingly balanced. If your crew likes classics, shake up a Vanilla Espresso Martini to echo the coffee note in the bunny. For something warm outdoors, a Coconut Hot Chocolate with a splash of rum is a cozy backup. The key is variety: one creamy, one bubbly, one spirit-forward, and a zero-proof option so everyone feels included.
And because this drink is all about presentation, set out a little garnish bar. Tiny bowls of sprinkles, orange zest, crushed cookies, and maraschino cherries make people feel like kids in the best way. They get to play, you get to relax, and the party basically runs itself.
Common Questions
Q: How far ahead can I prep the chocolate bunnies?
A: Cut and rim them up to 2 hours ahead. Keep them chilled on a tray in the fridge until it’s time to fill.
Q: What if my bunny cracks?
A: Set it inside a short rocks glass to hold it upright and seal small cracks with a little melted chocolate. It’ll still look cute and works perfectly.
Q: Can I swap the coconut rum?
A: Absolutely. Vanilla vodka, dark rum, or even bourbon changes the vibe in a fun way. Taste and adjust the sweetness if needed.
Q: Do I need a cocktail shaker?
A: A mason jar with a tight lid works great. Shake with ice, then pour through a small funnel.
Q: How much liquid fits in one bunny?
A: Most medium bunnies hold 6 to 8 ounces comfortably. Start slow and stop before you hit the ears.
Ready to Shake, Sip, and Smile
If you want a holiday drink that doubles as dessert and guarantees excited chatter, this is it. The Drunk Bunny Easter Cocktail turns a simple get-together into something people remember, and it’s way easier than it looks. Keep your bunnies cold, your pour steady, and your garnishes fun. I can’t wait to hear how yours turned out, so try it this weekend and share the smiles.
Drunk Bunny Easter Cocktail
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Cocktail
- Method: No Cooking
- Cuisine: American
- Diet: Alcoholic
Description
A fun and festive cocktail served in a hollow chocolate bunny, combining creamy chocolate and coconut flavors for a delightful spring treat.
Ingredients
- Hollow chocolate bunnies, medium to large, preferably flat-bottomed
- Coconut rum or vanilla vodka
- Irish cream or chocolate liqueur
- Cold brew or coffee liqueur (optional)
- Cream of coconut or half-and-half
- Ice cubes
- Chocolate syrup or melted chocolate for rim
- Shredded coconut, crushed cookies, or sprinkles
- Small sharp knife
- Small funnel and shaker or jar with tight lid
- Paper or reusable straw
Instructions
- Chill the bunnies for 20 to 30 minutes in the fridge.
- Score the top of one ear with a small knife and twist gently to remove an oval.
- Brush the opening with melted chocolate or syrup, then dip into shredded coconut or sprinkles.
- In a shaker with ice, combine 1.5 oz coconut rum, 1 oz Irish cream, 1 oz chocolate liqueur, 1 oz cream of coconut, and 0.5 to 1 oz cold brew. Shake until very cold.
- Use a small funnel to carefully pour the drink into the bunny. Add a tiny ice cube and tuck in a straw.
- Serve immediately and enjoy!
Notes
For a fun twist, consider different flavor variations such as Mocha Bunny or Salted Caramel. Ensure that the bunnies are of good quality to prevent cracks.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg