You’ve planned the perfect Easter brunch menu. The eggs will be deviled, the crumb cake will be crumbly and the ham will be dripping with bourbon glaze. Such a feast deserves an equally tempting (but easy to assemble) cocktail menu.
You’ve planned the perfect Easter brunch menu. The eggs will be deviled, the crumb cake will be crumbly and the ham will be dripping with bourbon glaze. Such a feast deserves an equally tempting (but easy to assemble) cocktail menu.
Read on for our top 11 Easter cocktail recipes for that are easy, elegant and sure to elevate your Easter brunch spread.
The kiddos will be delighted to find Cadbury Cream Eggs in their Easter baskets and egg hunts, but the adults will take their candy in a glass this Easter. This decadent dessert cocktail is sure to get the grown-ups egg-cited.
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.
What would brunch be without an espresso martini? Give this brunch staple a kiss of Easter candy sweetness with chocolate liqueur and creamy vanilla cold foam.
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.
Incorporate Easter’s floral, springtime flavors into your brunch lineup with this lavender elixir. Lavender, tequila, citrus and Prosecco come together for a cocktail that’s blooming with bracing freshness. If you’ve never tried a drink with tequila and sparkling wine before, give it a try! This tequila’s flavor profile gets along famously with a juicy pour of bubbly.
The Recipe:
1 ½ ounces 1800® Cristalino Anejo Tequila
¾ ounce lavender syrup
½ ounce fresh lemon juice
¼ ounce fresh lime juice
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.
Springtime cocktails and elderflower liqueur go together like elderflower liqueur and...well, anything (they call it the bartender’s ketchup for a reason). This spritz is floral, herbaceous, minty, bubbly and the perfect addition to any Easter cocktail menu.
The Recipe:
1 ½ ounces St-Germain Elderflower Liqueur
8-10 mint leaves
2 ounces Séries Brut
2 ounces soda water
Mint sprig
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.
If your eyes flicked down to the balsamic on this cocktail’s ingredients list and you thought, “Hard pass,” not so fast. This cocktail is all about combining contrasting flavors and textures for an explosion of deliciousness. The sweetness of the sorbet meets the mellow tang of the balsamic, which meets the effervescence of the Prosecco. The result? A cocktail you definitely want on your table this Easter.
The Recipe:
2 tablespoons raspberry sorbet
1 teaspoon balsamic vinegar
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.
When the sun rises on Easter morning, so will you with this cocktail in-hand. This take on a traditional tequila sunrise uses pomegranate juice and arils instead of grenadine for a touch of tartness. Tequila sunrises are beloved for their beautiful coloration, and this iteration is no exception. This drink is sure to look lovely against the backdrop of your Easter feast.
The Recipe:
2 ½ ounces fresh orange juice
1 ½ ounces pomegranate juice
1 ½ ounces Lobos 1707 Reposado Tequila
½ ounce fresh lime juice
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.
Cognac lovers, we haven’t forgotten you. This D’USSÉ cocktail accentuates the rich, woody notes of the cognac with fresh lemon and sparkling wine. If you’re used to sipping your cognac straight or with soda, mixing it with citrus and sparkling wine is a must. You (and your guests) won’t be disappointed!
The Recipe:
2 ounces D’USSÉ VSOP Cognac
¾ ounce simple syrup
½ ounce fresh lemon juice
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.
Japanese whisky is the beverage world’s newest It Girl, so a Japanese whisky cocktail would be a welcome addition to your drink menu. Plus, the flavor profile makes total sense for a springtime meal: Japanese whisky is often floral, fruity and clean. Mix it with grapefruit juice and a simply honey syrup in this cocktail to bring the flavors of the land of the rising sun to your dining room table.
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.
If you liked the idea of mixing tequila and sparkling wine earlier, here’s another recipe to taste test: a tangy take on the mimosa with silver tequila and grapefruit juice. Add a touch of simple syrup to balance the grapefruit’s tartness and you’ve got a cocktail you can make as a batch (and trust us, you’ll want to).
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.
You might associate bourbon with fall or winter sipping, but don’t count bourbon out for your Easter drink lineup. Combined with pineapple, lemon and mint, this all-American spirit brings an intriguing spice that makes this cocktail all the more refreshing.
The Recipe:
2 pineapple cubes
2 mint sprigs
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.
We’re finishing this round-up off with a cocktail that has everything you could ever want from a spring cocktail: gin, elderflower, citrus, bubbles, herbs and a gorgeous purple hue. If we had to pick just one drink to add to the Easter brunch menu (banish the thought!), this is it.
The Recipe:
1 ½ ounces Empress 1908 Gin
½ ounce St-Germain Liqueur
½ ounce fresh lemon juice
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.
