Above: Boozy Bunny Cocktail by Datz.
Easter is almost upon us, and you know what that means: brunch with the family. Chances are, you’re going to need a few cocktails to help you cope with the forced cheerfulness of the holiday. These libations combine the refreshing flavors of springtime, like rhubarb and carrot juice (the preferred thirst-quencher of the Easter bunny), and are garnished with the likes of jelly beans and Peeps (because it’s not Easter without pastel candies and marshmallow chicks). Make your own adult beverages with these easy recipes or drag Mom to one of the watering holes that specializes in them. Hop to it!
7 Cocktails Perfect for Easter Brunch:
Boozy Bunny
Ingredients:
- 1/2 ounce Rhum Clément Mahina Coco
- 1/2 ounce Mezcal
- 1/2 ounce Banana de Brazil
- 1/2 ounce Giffard Vanille de Madagascar
- 1 ounce carrot juice
- 1/2 ounce lime juice
- 2 dashes orange bitters
- 2 dashes mole bitters
- Shaved tricolor carrots (for garnish)
Preparation:
Combine ingredients in a shaker tin and shake for 15 seconds. Strain into a rocks glass. Garnish with shaved tricolor carrots on a bamboo pick.
Cocktail by Morgan Zuch, bar manager at Datz in Tampa, Florida.
Lunar Eclipse
Ingredients:
- 2 ounces tumeric-infused vodka
- 1 ounce carrot juice
- 3/4 ounce honey
- 3/4 ounce lemon juice
- 2 dashes Angostura bitters
- Celery stick (for garnish)
Preparation:
Combine all ingredients into a shaker tin and shake well. Strain. Serve on the rocks and garnish with celery stick.
Cocktail by Andrew Stofko, bar director at Victor Tangos in Dallas, Texas.
Easter Berry Cocktail
Ingredients:
- 1 1/2 ounces Junipero gin
- 3/4 ounce Chambord
- 3/4 ounce honey syrup
- 3/4 ounce lemon juice
- 6 raspberries
- 1 teaspoon Greek yogurt
- Mint sprig (for garnish)
Preparation:
Place five raspberries, yogurt, honey syrup and lemon juice in a cocktail mixing glass and muddle. Add in gin and Chambord. Add full scoop of ice and shake vigorously. Pour cocktail and dirty ice into a collins glass. Top with equal parts soda water and sprite. Garnish with inverted raspberry with large mint leaf inside of raspberry.
Cocktail by Leif Goldfield, food and beverage manager at Timber Cove Resort in Jenner, California.
Easter Basket
Ingredients:
- 1 ounce Mount Gay Black Barrel Rum
- 1/2 ounce Siesta Key Silver Rum
- 1 ounce passion fruit wheatgrass juice
- 1/2 ounce Monin lemongrass syrup
- 1/2 ounce passion fruit puree
- 1/2 ounce lime juice
- 2 ounces LaCroix coconut sparkling water
- Coconut shavings, jelly beans, lemongrass, wheatgrass, and lime hull (for garnish)
Preparation:
Combine Mount Gay, Siesta Key, passion fruit wheatgrass juice, Monin lemongrass, passion fruit puree, and lime juice in a mixing tin. Add ice and shake vigorously for 10 to 15 seconds with standard 1-inch cubes. Strain into an ice-filled 16-ounce mason jar. Top with LaCroix coconut sparkling water. Garnish with a lime hull filled with shaved coconut and jelly beans. Add lemongrass and wheatgrass for more effect.
Cocktail by Morgan Zuch, bar manager at Datz in Tampa, Florida.
Chillin’ With My Peeps
Ingredients:
- 2 shots espresso
- 1/2 ounce toasted marshmallow syrup
- 2/3 cup 2% milk
- 1 ounce Solerno orange liqueur
- 1 marshmallow Peep (for garnish)
Preparation:
Combine the syrup and liqueur in a coffee mug. Add freshly brewed espresso and steamed milk. Garnish with a marshmallow Peep.
Cocktail by Morgan Zuch, bar manager at Dough in Tampa, Florida.
Tipsy Rabbit
Ingredients:
- 1 1/2 ounces gin
- 1 ounce carrot juice
- 3/4 ounce lemon juice
- 3/4 ounce mint syrup
- Mint leaf and a carrot curl (for garnish)
Preparation:
Combine ingredients into a martini shaker with ice and shake. Strain and pour into a mason jar filled with clean ice. Add garnish.
Cocktail by Thierry Carrier, general manager and director of operations at Avenue in Long Branch, New Jersey.
Hemingway’s Spring
Ingredients:
- 2 ounces white rhum agricole
- 1/4 ounce maraschino liqueur
- 1 ounce fresh pink grapefruit juice
- 3/4 ounce fresh lime juice
- 1 lime wedge
- 3/4 ounce rhubarb-strawberry syrup
- 2 dashes rhubarb bitters
Preparation:
Combine ingredients in a shaker tin and shake for 15 seconds. Pour into rocks glass. Garnish with a poached rhubarb.
Cocktail by Roger Vivas, director of food and beverage at Hotel Colonnade in Miami, Florida.
