As the temperatures start to rise and flowers bloom, our tastebuds crave something fresh. Whether you’re looking for an Easter-appropriate mimosa or a tasty cocktail with flowers and berries, I rounded up eight refreshing recipes you’ll enjoy as much on Easter Sunday as you will all season long.
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LILLET SPRITZ
A punchy, classic citrus drink adds a zesty kick to your lunch or brunch.
- 1 (750-milliliter) bottle chilled Lillet blanc
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2 c. chilled fresh orange juice
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1 (750-milliliter) bottle chilled prosecco
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Edible flowers, for serving
INSTRUCTIONS
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GRAPEFRUIT & ROSEMARY MIMOSAS
If the traditional mimosa is a bit too sweet, try this grapefruit version for a taste of elegance.
INGREDIENTS FOR THE ROSEMARY SYRUP
- 1 c. water
- 1 c. sugar
- 3 fresh rosemary sprigs, plus smaller sprigs for garnish
INGREDIENTS FOR THE MIMOSA
- 1 bottle (750ml) dry champagne, chilled
- 2 c. fresh grapefruit juice, plus more as needed
INSTRUCTIONS
For the rosemary syrup, in a small saucepan set over medium heat, bring the water and sugar to a simmer. Add the rosemary sprigs and stir. Remove the pan from the heat, cover, and let steep for 15 minutes. Remove the rosemary sprigs and discard.
To serve, fill eight glasses just under half full with champagne. Top each with about ¼ cup of grapefruit juice and 2 teaspoons of rosemary syrup. Add a bit more juice or champagne, whichever you prefer. Garnish with the smaller rosemary sprigs, and serve.
recipe: Country Living
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LAVENDER BRÛLÉED GRAPEFRUIT GREYHOUND
If you’re hosting an adults-only Easter brunch, add this sophisticated cocktail to your menu.
INGREDIENTS
- 1.5 oz lavender-infused vodka (per guest)
- 4-6 oz freshly squeezed grapefruit juice (per guest)
For the lavender-infused vodka, add 4 tbsp dried culinary lavender to 2 cups of vodka. Cover and let sit for three hours, stirring occasionally. Strain through a fine-mesh sieve lined with cheesecloth or a nut milk bag and store in the fridge.
For the brûléed grapefruit garnish, sprinkle a thin coating of sugar onto grapefruit slices, then place under a broiler on high. Let boil until the sugar bubbles and edges blacken. Remove from oven and slice each round down the middle.
For each cocktail, pour 1.5 oz of the infused vodka into an ice-filled glass, then top with 4-6 oz of fresh grapefruit juice to taste. Stir in the glass, then garnish with fresh lavender and a brûléed grapefruit slice.
recipe: Good Drink
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STRAWBERRY CHAMOMILE PALOMAS
A fresh, spring taste to the traditional Paloma.
INGREDIENTS FOR CHAMOMILE HONEY SYRUP
- 3/4 cup water
- 1/3 cup honey
- 1-2 chamomile tea bags
INGREDIENTS FOR THE DRINKS
- 3 ounces fresh grapefruit juice (about half of 1 grapefruit)
- 2-4 tablespoons chamomile honey syrup
- 2 ounces tequila omit to make a virgin version
- 4 fresh strawberries sliced
- sparkling water for topping off
- crushed ice
INSTRUCTIONS FOR THE CHAMOMILE HONEY SYRUP
Combine water and honey and bring to a low boil and remove from the heat. Add the tea bag for 5-10 minutes and then remove it allowing the syrup to cool completely.
INSTRUCTIONS FOR THE DRINKS
Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler, to lightly smash the strawberries. Add ice and top off with sparkling water. Garnish with fresh chamomile flowers and strawberries.
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CARROT MIMOSAS
Sip on some “carrots” while the kids run around looking for eggs.
INGREDIENTS
- 1/3 – 1/2 cup 100% pure carrot juice, chilled
- 1/2 cup Prosecco or other dry-ish champagne or sparkling wine, chilled
- carrot stems or parsley sprigs
INSTRUCTIONS
Add carrot juice and Prosecco to a champagne glass. Garnish with carrot stems or parsley sprigs and serve immediately. I recommend starting with a ratio of a little less carrot juice to Prosecco. Then give it a taste and if you’d like a little more carrot, go for it.
recipes: Kitchen Treaty
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BUNNIE ON EASTER ISLAND
A chocolate bunny cocktail that is fit for Easter or spring sipping!
INGREDIENTS
- glass: hollow chocolate bunny or tall glass
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2 oz coconut cream
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1 oz lime
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2 makrut lime leaves
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1 layer from a stock of lemongrass, chopped
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1 and 3/4 oz aged dark rum
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1 and 1/4 oz creme de cacao
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2 makrut lime leaves, mint spring, edible flowers
recipe: Crafts and Cocktails
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PINK & GIN TONIC COCKTAILS
These gin and tonics are so feminine, so gently spiced, delicately herbal and lightly floral.
- 2ounces pink gin
- 4 ounces tonic water
- 1/2 ounce fresh lime juice
INSTRUCTIONS
Add your pink gin and lime juice to a shaker with ice. Shake vigorously. Pour in tonic and stir. Pour cocktail with ice into a glass. You can garnish with lime, herbs and pretty flowers.
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24 CARROT COCKTAILS
A beautiful cocktail to make for Easter, so hop to it and shake up this 24 Carrot Cocktail!
INGREDIENTS
- 1-inch quarter-sized ginger, sliced
- 2 ounces carrot juice
- 1 and 3/4 ounces of vodka
- 3/4 ounce simple syrup
- 1 egg white
- mini carrots with/or edible flowers
INSTRUCTIONS
Add ginger to a shaker tin and muddle well. Add vodka, carrot juice, simple syrup, lemon, and egg white to the shaker without ice and dry shake for 30 seconds. Open the shaker and add ice. Shake for 12 seconds to chill and dilute. Strain into a coupe glass. Garnish with mini-carrots or edible flowers.
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