Food & Drink

32 Easter-Themed Cocktails to Make for Your Holiday Celebration

Pull your palate out of hibernation with bright florals, zippy fruits, and fresh veggies in these unexpectedly cool cocktails.
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We love a warm cocktail as much as anybody, but as the temperatures start to rise and flowers begin to bloom, our tastebuds crave something fresh to snap them out of hibernation. Whether you're looking for an Easter appropriate mimosa, a creative way to use fresh spring veggies, or a tasty tipple with flowers and berries, we've rounded up refreshing recipes you'll enjoy as much on Easter Sunday as you will all season long.

What's Up Doc


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Ingredients

2 oz vodka
.75 oz carrot juice
.5 oz lime juice
.25 oz simple syrup
Ginger beer

Instructions

Shake all ingredients except ginger beer over ice and strain into a highball glass. Top with ginger beer and garnish with carrot peel.

– Courtesy of David Burke Tavern in New York, NY

Easter Egg-Hunt Martini


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Ingredients

1 egg white
1.5 oz Absolut Vanilla vodka
1 oz triple sec
.75 oz milk
.75 oz fresh squeezed orange juice
Drops of raspberry and strawberry puree for glass decorations

Instructions

In a shaker glass filled with ice, add egg white from freshly cracked egg (discard yolk, or put aside for other use). Add vodka, triple sec, milk and orange juice. Shake vigorously. Prepare rim of martini glass with orange zest and sugar-in-the-raw. Decorate glass like an Easter egg using drops of raspberry and strawberry puree. Strain cocktail into martini glass.

– Courtesy of The Ritz Prime Seafood in Newport Beach, California

Prairie Limoncello Collins


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Ingredients

12 oz Prairie Organic Gin
16 oz limoncello
8 oz fresh lemon juice
16 oz club soda
8 mint sprigs
1 lemon, sliced

Instructions

In a pitcher, combine gin, limoncello and lemon juice. Cover and refrigerate until chilled. Serve in a Collins glass over ice, topped with club soda. Garnish with lemon slice and mint sprig.

BUY NOW Letterpress Limoncello

Love and Hope Lemonade


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Ingredients

4 oz Love and Hope Rosé
1 oz simple syrup
.5 oz fresh-squeezed lemon juice
Lemon wheel, for garnish
Raspberries, for muddling and garnish
Mint sprigs, for muddling and garnish

Instructions

In the glass half of a Boston shaker, muddle raspberries, mint, simple syrup, and lemon juice. After muddling, combine the rosé, then pour back and forth between the two halves of the shaker to mix. Double strain into a on goblet over ice. Garnish with the lemon wheel, mint sprig, and a raspberry.

– Courtesy of Lonesome Dove Western Bistro in Fort Worth, Texas

Carrot Mimosa


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Ingredients

4 oz Rosé All Day Sparkling wine
1 oz fresh carrot juice
Carrot for garnish

Instructions

Add the carrot juice and Rosé All Day Sparkling slowly, avoiding any spillover. Garnish with a carrot.

Sun Ra


Ingredients

1.5 oz Novo Fogo Blanco
.5 rosemary-infused simple syrup
1 oz lemon juice
.5 oz Goslings Black Seal Rum

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Instructions

Shake all ingredients except the rum in a shaker with ice and sprig of rosemary. Fine strain over fresh ice. Top with the rum. Garnish with rosemary.

– Courtesy of Poppy in Seattle

Fresh Pick


Ingredients

1.5 oz Diploma?tico Reserva Exclusiva
.5 oz. Hard Cider

Instructions

Stir ingredients and serve on the rocks with a blackberry & green apple stirring stick.

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BUY NOW Diploma?tico Reserva Exclusiva

Coconut-Ginger Colada


Ingredients

2 oz Domaine de Canton Ginger Liqueur
1.5 oz coconut milk
.5 oz lime juice
.25 oz simple syrup
Two small pieces fresh lemongrass
One green cardamom pod

Instructions

Shake all the ingredients with ice vigorously, serve in a wine glass with cube ice. Garnish with an edible flower.

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– Courtesy of Hemant Pathak ofJunoon in New York City

BUY NOW Domaine de Canton Ginger Liqueur

Fly French 75


Ingredients

1 oz Aviation Gin
3 oz Anna de Codorniu Blanc de Blancs Brut Reserva (or other cava)
.5 oz lemon juice
.5 oz simple syrup

Instructions

Add all ingredients, except for cava, to cocktail shaker with ice. Shake and strain into cocktail glass, top with cava and garnish with lemon twist.

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Lavender Garden Collins


Ingredients

1.5 oz Prairie Organic Gin
.75 oz fresh lemon juice
.5 oz lavender syrup*
3 oz club soda
Sprig of lavender for garnish

Instructions

To make the cocktail, combine all ingredients except club soda into a cocktail shaker and mix. Pour into a high ball glass full of ice. Top up with club soda and garnish with lavender sprig.

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*Lavender syrup: Bring 1 cup water, 2 cups sugar, and 3 tbsp. fresh or dried lavender flowers to a boil, stirring with a wooden spoon until sugar is completely dissolved. Reduce heat and simmer for 5 mins. Remove from the heat and cool. Once cooled strain flowers away.

Tomato Martini


Ingredients

1.5 oz Bombay Sapphire gin
.25 oz Martini Bianco
1 oz tomato consommé
.25 oz lemon juice

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Instructions

Place all ingredients in a beaker with ice, stir. Strain into martini glass. Garnish with pickled cherry tomato.

24K Magic


Ingredients

2 oz Redemption Rye
1 oz carrot/ginger shrub*
.5 oz lemon juice
.5 Oloroso sherry
4 dashes Angostura Bitters
2 dashes Scrappy's Orange Bitters

Instructions

Combine all ingredients in cocktail shaker with ice and shake. Strain over ice in a double old fashioned glass and garnish with carrot ribbon.

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*Carrot/ginger shrub: Simmer 1 L carrot juice, .33 L fresh ginger juice, .33 L apple cider vinegar, and .33 L white wine vinegar in a pot for 15 minutes. Add 1 L white sugar and .33 L brown sugar slowly until incorporated, then remove from heat and cool.

– Courtesy of Momofuku in Las Vegas, NV

Bee to the Blossom


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Ingredients

2 oz black tea and dried flower infused Bar Hill gin*
.5 oz lemon
.5 oz local honey syrup**
.25 oz yellow chartreuse
2 dashes of Fee Brothers Gin Barrel Aged Orange bitters

Instructions

Add all ingredients to a cocktail shaker, shake vigorously, double strain over one big ice cube. Garnish with a full lemon peel rolled into the shape of a flower.

*Bar Hill gin infusion: 2 oz of black tea mixed with a variety of dried flowers and zest from half an orange per bottle of gin.

**Honey syrup: Equal parts water to honey and mix together.

– Courtesy of Grange Restaurant & Bar at The Citizen Hotel in Sacramento, California

BUY NOW Chartreuse Yellow Liqueur

Whipper Snapper


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Ingredients

.5 oz fresh lemon juice
3 snap peas, each snapped in half
.5 oz Fresno chili
1 barspoon honey simple syrup
2 oz Dolin Blanc Vermouth

Instructions

Muddle lemon juice, snap peas, and chili with honey in a rocks glass. Add vermouth, then fill the glass with crushed ice. Garnish with skewered pea slices.

– Courtesy of Lady's in Brooklyn, New York

BUY NOW Dolin Blanc Vermouth

Northern '75


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Ingredients

1 oz Beefeater Gin
.5 oz lemon juice
1 oz canteloupe juice
.5 oz simple syrup

Instructions

Shake all ingredients together and serve in a champagne glass, garnished with lemon peel.

– Courtesy of Sam Ross of The Dorseyin Las Vegas

Cran You Feel the Beet?


Ingredients

1.5 oz Bombay Sapphire
.5 oz beet juice 
.5 oz cranberry juice
.5 oz lemon juice
1 oz St-Germain Elderflower Liqueur

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Instructions

Mix all ingredients in a shaker tin and shake with ice. Pour over fresh ice in a rocks glass or serve up in a martini glass.

Blushing Scot


Ingredients

1 oz Hendrick's Gin
.75 oz cucumber syrup*
.75 oz lemon juice
3 oz of rosé champagne
3 drops of rose water
2 raspberries for garnish

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Instructions

Shake gin, cucumber syrup, lemon juice and rose water, and then strain into Champagne flute. Garnish with raspberries. Makes 1 cocktail.

*Cucumber Syrup: Peel 3 long English cucumbers. Blend 1 cup white sugar with 1 cup of water until dissolved. Add cucumber until pureed. Strain and store in a refrigerator until ready for use. Shake before use.

– Courtesy of the Living Room in New York City

BUY NOW Krug Rose Champagne

More: Our Favorite Lemon Cocktails Ever

Yelapa Fizz


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Ingredients

1.5 oz La Venenosa Maximiliana Raicilla
1 oz Cocchi Americano
.5 oz housemade lavender syrup*
1 oz pineapple juice
.25 oz lemon juice
Soda water
2 dashes lavender bitters or a couple of dried lavender flowers, to garnish
Lemon twist, to garnish

Instructions

In a cocktail shaker, add raicilla, cocchi, lavender syrup, juices. Add ice and shake vigorously; strain over fresh ice into a tall glass. Top with soda water and lavender bitters or flowers.

*Lavender Syrup: Bring 1/2 cup of water to a boil and remove from heat. Add 1 1/4 tablespoons of dried lavender flowers and let steep 10 minutes. Add 1/2 cup sugar and simmer over medium heat, stirring until the sugar has dissolved. Remove from heat, let steep another 10 minutes and strain. Store in the refrigerator.

– Courtesy of Courtenay Greenleaf ofMasa y Agave in New York City

BUY NOW Cocchi Americano

Garden Grace


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Ingredients

1.5 oz Denver Dry Gin
.5 oz honey/ginger shrub (such as the Hudson Standard Pear Honey Ginger Shrub)
2 oz carrot/apple juice
1.5 oz sparkling cider

Instructions

Combine gin, shrub, and juice in shaker with ice. Shake briefly and strain over large ice cube. Top with sparkling cider

By Michael Cerretani, Beverage Manager of Guard and Grace in Denver, Colorado

Signature Move


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Ingredients

1.5 oz Rieger's Midwestern Gin
.5 oz. lemon juice
.5 oz. grapefruit juice
.5 oz. raspberry syrup
1 bar spoon of Creme de Mure
.25 oz Gran Classico

Instructions

Shake and strain the ingredients on the rocks and garnish with a grapefruit twist.

– Courtesy of Bar 54 at Hyatt Centric Times Square in New York City

BUY NOW Rieger's Midwestern Dry Gin

Mixed Berry Sangria


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Ingredients

3 oz Drambuie
1 oz Triple sec
1 cup white wine (Chardonnay is suggested)
1 oz orange juice
1 oz fresh lime juice
1 oz honey
2 cups frozen berries
10 dashes cherry bitters

Instructions

Add all ingredients to a blender and puree until smooth. Garnish with skewered berries and a basil sprig.

– Courtesy of Drambuie ambassador Vance Henderson

Alice's Tea Party Punch


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Ingredients

.25 oz Chambord
.25 oz St Germain
2 dashes Angostura bitters
Dry prosecco

Instructions

Combine all ingredients in a champagne flute and top with prosecco until filled. Garnish with an orange zest.

– Courtesy of Lauren McCune of Two Saints in Brooklyn, New York

BUY NOW La Marca Prosecco

Alex + Piper


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Ingredients

1.5 oz Casamigos Blanco Tequila
1.5 oz fresh carrot juice
.75 oz lemon juice
1 oz agave syrup
1 jalapeno slice

Instructions

Add all ingredients to a shaker tin with ice and shake vigorously. Strain into a glass over fresh ice and garnish with lime wheel and Tajin rim.

From Honey Salt in Summerlin, NV

Vibrant Surprise


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Ingredients

1/3 of a blood orange, muddled
2 oz Royal Gate Gin
1 oz fresh lemon juice
1 oz fresh lime juice
Dash of agave
Cayenne and salt for rim
Blood orange slice and thyme sprig to garnish

Directions:

Muddle the blood orange in a shaker, add gin, lemon and lime juice, and agave. Add ice and shake. Salt the rim of a rocks glass with spicy salt. Pour over new ice and garnish with orange slice and thyme sprig.

– Courtesy of Three Seventy Common Kitchen+Drink in Laguna Beach, California

Cancha con Pisco


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Ingredients

1.5 oz Corn Cob infused Pisco Portón Mosto Verde
.5 oz Corn Milk*
.5 oz Simple Syrup
.5 oz Fresh Squeezed Lime Juice
Corn salt for rim**

Instructions

After making corn milk (instructions below) place remaining corn cob in a large mason jar and fill with one 750 ml bottle of Pisco Portón Mosto Verde. Let sit for 24 hours extracting remainder of cob flavor then double strain through cheese cloth and return to bottle. Add all cocktail ingredients to shaker with ice. Shake vigorously for 8-10 seconds, and double strain into chilled cocktail glass. Garnish lightly dusted roasted corn salt.

*Corn milk: Shuck and clean the corn (reserve the husk for corn salt.) Using a sharp knife, remove kernels from cob, pressing firmly against cob to extract all "milk" out into a bowl. Take corn kernels and "milk" and blend at a low speed, adding small amounts of water as needed. Strain through cheese cloth extracting all "milk" out. (Kernels can be repurposed for many cooking needs.) Store and refrigerate corn milk for up to 72 hours.

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**Corn salt: Slow roast the corn husk over hot charcoals on a grill, remove and allow to cool. Rough chop into small pieces. Add equal parts rock salt, peppercorns, and roasted corn husk to a spice grinder and blend to a roasted corn salt.

– Courtesy of Christopher Brian of Coquette in New Orleans

Menage à Trois


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Ingredients

2 oz TYKU Junmai Ginjo
2 oz strawberry puree
2 oz fresh lime juice
2 oz simple syrup
Sparkling rosé to top

Instructions

Shake ingredients with ice. Strain into a Nick and Nora glass filled with a mixed berry ice cube.* Top with sparkling rosé.

*Fill an ice cube tray with fresh strawberry and raspberry puree and freeze.

– Courtesy of Wilfredo Brieceno ofMiss Paradis in New York City

Cucumber Raspberry Refresher


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Ingredients

2 oz Prairie Organic Gin
1 oz sweet vermouth
1 oz lemon juice
3 oz soda water
Raspberry, mint, cucumber for garnish.

Instructions

Shake first three ingredients together in a shaker tin and pour over crushed ice. Top with soda water and garnish with raspberries, mint and cucumber slice.

Forbidden Fruit


Ingredients

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1.5 oz Laird's Applejack
1.5 oz black tea steeped with oregano, thyme, rosemary, orange peel
.75 oz PAMA Pomegranate Liqueur
.75 oz lemon
.5 oz honey

Instructions

Shake all ingredients and serve over ice in tall glass. Garnish with lemon and thyme.

– Courtesy of Young Kim of Fine & Rare in New York City

BUY NOW Laird's Applejack

Vitamin A-viation


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Ingredients

1.5 oz Bombay Sapphire gin
1 oz carrot-violette cordial*
.75 oz carrot juice
2 dashes luxardo maraschino
2 dashes peychaud’s bitters
4 drops saline solution

Instructions

Combine ingredients in a shaker tin, shake vigorously, and double-strain into glass. Garnish with carrot top frond.

*Carrot-violette cordial: Add 33% white sugar by weight to fresh carrot juice to make carrot syrup, then combine with Tempus Fugit Créme de Violette in a ratio of 3 parts carrot syrup to 1-part Créme de Violette. Stir well to combine and keep cold.

After Eight

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Ingredients

1 oz Pierre Ferrand 1840
.75 oz heavy cream
.5 oz Tempus Crème De Cacao
.5 oz Tempus Crème de Menthe
8 Mint leaves, torn

Instructions

Combine all ingredients in a shaker over ice and shake. Strain and garnish with a mint leaf.

– Courtesy of Xavier Herit of NoMo Kitchen in New York City

BUY NOW Pierre Ferrand 1840 Grand Champagne

The Upbeat


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Ingredients

.75 oz Drambuie
.75 oz Hendrick's Gin
2 oz Darjeeling tea, cooled
.5 oz Rose Simple Syrup
2 dashes Peach Bitters
1 oz Sparkling Water

Instructions

Combine Drambuie, gin, tea, and simple syrup in a mixing glass with ice. Stir for 30 seconds to combine. Pour into an Old Fashioned glass with one large ice cube. Add 2 dashes of the bitters. Further sweeten with rose simple syrup to taste. Stir again. Finish with sparkling water in each glass. Garnish with an orange slice.

– Courtesy of Vance Henderson,Drambuie Ambassador

Yuzu Fizz


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Ingredients

1.5 oz Royal Gate Gin
.25 oz Yuzu lemon juice
1 oz lemon juice
Splash of agave
.5 oz egg whites
Top with Bundaberg Blood Orange
Lemon twist for garnish

Instructions

Add the gin, yuzu, lemon, agave and egg whites in a shaker. Shake first without ice to get it frothy. Add ice, shake and strain over new ice in a rocks glass. Top with the blood orange soda to finish and garnish with lemon twist.

– Courtesy of Three Seventy Common Kitchen+Drink in Laguna Beach, California

*This story originally appeared on Townandcountrymag.com

*Minor edits have been made by the Townandcountry.ph editors

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