Easter wouldn’t be Easter without chocolate in some shape or form, and there’s no reason it shouldn’t feature in the cocktail you drink to welcome the Easter bunny. Cacao and lemon spritz 25ml good gin – I use Bombay Sapphire Premier Cru (or lemon gin) 20ml creme de cacao white liqueur 1 dash lemon bitters 5-10ml standard sugar syrup, depending on how much of a sweet tooth you have 1 lemon wedge 50ml soda water Prosecco, to top 1 lemon leaf, or 1 lemon wheel and a mint sprig, to garnish Put everything except the soda and prosecco in a large wine glass and half-fill with cubed ice. Stir to dilute, then add 50ml soda. Fill with more ice, add prosecco to top, then cap with more cubed ice and garnish. If you’ve managed to get hold of a lemon leaf, fold it in half along the spine, to release the essential oils and accentuate its lemony aroma; failing that, a lemon wheel and a big sprig of fresh mint will do the trick. UK readers: click to buy these ingredients from Ocado