Cocktail of the week: white chocolate gin fizz – recipe

White chocolate gin fizz cocktail. Photograph: Dan Matthews for the Guardian

Why let children have all the fun at Easter? Use ready-made chocolate liqueur or make your own (see below). Serves one.

For white chocolate liqueur (makes about 500ml)
350g white chocolate
125ml milk
75gr caster sugar
350ml vodka
35ml gin
35ml white chocolate liqueur
2 tsp sugar syrup (1:1 sugar:water)
3 dashes lemon bitters
25ml lemonade
1 lemon leaf, to garnish (optional)

If you’re using shop-bought white chocolate liqueur, just skip this paragraph. Put a bowl over a large pan of simmering water (do not let the base of the bowl come into contact with the water), add the white chocolate and stir until melted. Add the milk and sugar, and stir to dissolve. Take off the heat, stir in the vodka and leave to cool. Transfer to a suitable container and freeze for a few hours, then pass through a fine sieve, to remove any solids. Decant into a sterilised jar or bottle, and seal.

Put the gin, liqueur, syrup and bitters in a shaker, fill with ice and shake. Double strain into a highball glass over fresh ice, top with lemonade and garnish.

• Rich Woods, head of spirit and cocktail development, Duck & Waffle, London EC2.