Easy and Elegant Easter Cocktail Recipes

The Recipe:

• ¼ cup sweetened condensed milk

• Yellow food coloring

• ¼ cup chocolate chips

• ¼ cup Cadbury Mini Eggs Milk Chocolate

• 4 ounces Mozart Chocolate Cream Liqueur

• 3 ounces 1941 Craft Vodka

• 6 small Cadbury Creme Eggs Milk Chocolate

In a small bowl, combine the sweetened condensed milk with 3–4 drops of yellow food coloring and set aside.

Melt the chocolate chips and pour into a small plate. Chop up the Cadbury Mini Eggs and place on a plate. Dip two glasses into the melted chocolate and then into the chopped Cadbury Mini Eggs to rim the glasses.

In a shaker with ice, add chocolate cream liqueur and vodka. Shake and set aside. First, pour the premade colored sweetened condensed milk into the glasses, then carefully and slowly pour in the cream and vodka mixture. Garnish with a skewer of three Cadbury Creme Eggs.

The Recipe:

• 1 ½ ounces Baileys Chocolate Liqueur

• ¾ ounce Ketel One Vodka

• 1 ounce fresh espresso

• ½ ounce simple syrup

• Vanilla cold foam*

• 3 espresso beans

*Vanilla Cold Foam

• ¼ cup 2% milk

• 1 tablespoon powdered sugar

• ¼ teaspoon vanilla extract

For vanilla cold foam: Combine milk, powdered sugar and vanilla extract in a glass. Froth using a handheld mixer until light peaks form. Set aside until ready to use.

For cocktail: In a shaker with ice, add chocolate liqueur, vodka, espresso and simple syrup. Shake vigorously and garnish with vanilla cold foam and/or three espresso beans.

The Recipe:

• 1 ½ ounces 1800® Cristalino Anejo Tequila

• ¾ ounce lavender syrup

• ½ ounce fresh lemon juice

• ¼ ounce fresh lime juice

• Bella Notte Prosecco di Valdobbiadene D.O.C.

• Lemon twist

In a shaker with ice, add tequila, lavender syrup, lemon juice and lime juice. Shake and strain into a glass. Top with sparkling wine and garnish with a lemon twist.

The Recipe:

• 1 ½ ounces St-Germain Elderflower Liqueur

• 8-10 mint leaves

• 2 ounces Séries Brut

• 2 ounces soda water

• Mint sprig

• Lime wedge

In a glass, add ice, St-Germain and approximately eight mint leaves. Top with sparkling wine and soda water. Stir to combine and garnish with a mint sprig and lime wedge.

The Recipe:

• 2 tablespoons raspberry sorbet

• 1 teaspoon balsamic vinegar

• 4 ounces Francis Coppola Prosecco D.O.C. Diamond Collection

• Mint sprig

In a chilled cocktail glass, add sorbet, balsamic vinegar, and half of Prosecco. Stir with a spoon or whisk until sorbet is incorporated. Top with remaining Prosecco. Garnish with mint.

The Recipe:

• 2 ½ ounces fresh orange juice

• 1 ½ ounces pomegranate juice

• 1 ½ ounces Lobos 1707 Reposado Tequila

• ½ ounce Cointreau Orange Liqueur Triple Sec

• ½ ounce fresh lime juice

• Orange slice

• Pomegranate seeds

In a glass, add orange juice and pomegranate juice. Stir, then fill glass with ice and set aside. In a mixing glass, add tequila, Cointreau and lime juice. Stir to combine, then slowly pour over top the glass with ice. Garnish with an orange slice and pomegranate seeds.

The Recipe:

• 2 ounces D’USSÉ VSOP Cognac

• ¾ ounce simple syrup

• ½ ounce fresh lemon juice

• Martini & Rossi Asti

• Lemon peel

In a shaker with ice, add cognac, simple syrup and lemon juice. Shake and strain into a glass. Top with chilled sparkling wine. Garnish with a lemon peel.

The Recipe:

• 2 ounces Toki Suntory Japanese Whisky

• ¾ ounce grapefruit juice

• ¾ ounce honey syrup*

• Grapefruit wedge

• Mint sprig

• Thyme sprig

*Honey Syrup

• ½ cup honey

• ½ cup water

For the honey syrup: In a saucepan over medium heat, add honey and water. Stir until honey is dissolved. Allow to cool and transfer to an airtight container.

For the cocktail: In a shaker with ice, add whisky, grapefruit juice and honey syrup. Strain into a glass over fresh ice. Garnish with a grapefruit wedge, mint and thyme sprig.

The Recipe:

• 1 ounce Tres Generaciones Plata Tequila

• 2 ounces grapefruit juice

• ½ ounce simple syrup

• 4 ounces Collalto Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. Extra Dry

• Grapefruit peel

In a flute, add tequila, grapefruit juice and simple syrup. Stir to combine and top with sparkling wine. Garnish with a grapefruit peel.

The Recipe:

• 2 pineapple cubes

• 3 lemon wedges

• 2 mint sprigs

• 2 ounces Basil Hayden Kentucky Straight Bourbon Whiskey

• ½ ounce simple syrup

• 2 dashes aromatic bitters

In a shaker, add pineapple cubes, lemon wedges, one sprig of mint and muddle. Add whiskey, simple syrup and bitters. Shake and strain into a glass over fresh ice. Garnish with a sprig of mint.

The Recipe:

• 1 ½ ounces Empress 1908 Gin

• ½ ounce St-Germain Liqueur

• ½ ounce fresh lemon juice

• C Villa Prosecco D.O.C.

• Soda water

• Mint leaves

In a shaker with ice, add gin, elderflower liqueur and lemon juice. Strain into a glass over fresh ice. Top with sparkling wine and a splash of soda water. Garnish with mint leaves.