A Kitchen Chicago bartender makes a creamy cocktail with 'the worst part of Easter' | Bleader

A Kitchen Chicago bartender makes a creamy cocktail with 'the worst part of Easter'


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Mike Popek, a bartender at the Kitchen Chicago, says that Cadbury Creme Eggs are his least favorite sweet of all time. "It was always the worst part of Easter, knowing that my mom would buy me these eggs. She'd be so excited . . . I'd have to be like, 'Thanks, mom. I love it.'" So it was a cruel coincidence that Rocking Horse bartender Aaron Pollack challenged him to make a cocktail with the candy.

Pollack gave Popek a "care package" containing both full-size and mini creme eggs, as well as white and milk chocolate Cadbury eggs with a candy coating. "I had to sit there tasting them for an hour, trying to figure out what to do with it that would mask the diabetes bomb that is a Cadbury Creme Egg," Popek says. When you get past the milk chocolate exterior, there's a "weird kind of orange zest/lemon flavor to the creme," he says.

Popek figured that the combination of flavors would work well in a hot breakfast drink, something like hot buttered rum. "To be fully honest, I did not and still don't completely know what that is," he says. "I riffed on my own preconceived notions of what hot buttered rum is: some sort of butter and warm rum." Instead of butter, he used his Cadbury Creme Eggs—the mini ones rather than the full-size, because they have more chocolate in proportion to the creme filling.

To make the Rumpty Dumpty, as Popek named his cocktail, he combined rum, Amaro Montenegro, and Lem-Marrakech bitters in a coffee cup, then muddled a few small Cadbury eggs with whole milk and steamed the mixture, which he poured over the other ingredients. He topped the cocktail with freshly grated cinnamon and an expressed orange swath.

The cocktail turned out better than he expected, despite the Cadbury Creme Eggs, Popek says. Still, he adds, "I can't wait to never eat one of these again."

Rumpty Dumpty

Who's next:

Popek has challenged Jason Balutan of soon-to-open Haywood Tavern to create a cocktail with a carrot.

Rumpty Dumpty
5 drops Bittered Sling Lem-Marrakech bitters
1.5 ounces El Dorado eight-year-old rum
.5 oz Amaro Montenegro
3 small Cadbury Creme Eggs
2 ounces whole milk

Add bitters, rum, and amaro to a coffee cup and stir. Muddle the Cadbury eggs with the whole milk in a steamer cup, then use a steamer to froth the mixture. Pour into the coffee cup and top with freshly grated cinnamon. Take an orange swath, express, and discard.

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