We love a warm wintry 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.
Ingredients
2 oz vodka
.75 oz carrot juice
.5 oz lime juice
.25 oz simple syrup
Ginger beer
.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.
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
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.
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
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.
Ingredients
2 oz Beet Infused Bertoux brandy*
.75 oz Lime
.75 oz Orgeat
1 dash Dale DeGroff Bitters
.75 oz Lime
.75 oz Orgeat
1 dash Dale DeGroff Bitters
Instructions
Shake all ingredients with ice and strain into a coupe glass.
*Beet Infused Bertoux brandy: Combine 950ml Bertoux Brandy, 50 ml Laphroaig 10yr scotch, .375 grams peeled and chopped red beetsin a sous vide bag, seal and sous vide the infusion at 57 degrees Celsius for 2 hrs. Remove from heat and place in refrigerator overnight. Strain out beets and bottle the infusion.
Ingredients
Instructions
Build all ingredients in a shaker tin with ice and shake. Pour into a pilsner glass and top with a splash of club soda
Ingredients
1.5 oz Old Forester 86 Bourbon
.75 oz passionfruit puree
.75 oz simple syrup
.5 oz fresh lemon juice
3 leaves of fresh basil
1 oz ginger ale
1 red grape
.75 oz passionfruit puree
.75 oz simple syrup
.5 oz fresh lemon juice
3 leaves of fresh basil
1 oz ginger ale
1 red grape
Instructions
Add bourbon, passionfruit puree, simple syrup, fresh lemon juice, and ginger ale into a cocktail shaker with ice. Shake until chilled and strain into a Mason Jar filled with ice. Garnish with a red grape and fresh basil.
Ingredients
4 oz Rosé All Day Sparkling wine
1 oz fresh carrot juice
Carrot for garnish
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.
Ingredients
2 oz. Don Julio Blacno
.75 oz. lime juice
.75 oz. agave syrup
2 strawberries
3 fresh basil leaves
.75 oz. lime juice
.75 oz. agave syrup
2 strawberries
3 fresh basil leaves
Instructions
In a tin, muddle strawberries and basil together. Add ice into tin and shake. Strain into a rocks glass with fresh ice and garnish with one basil leaf.
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
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.
Ingredients
2 oz Casamigos Blanco Tequila
.5 oz fresh grapefruit juice
.5 oz fresh lime juice
.5 oz orgeat
.5 oz simple syrup
6–8 Dashes of Peychaud’s Bitters
.5 oz fresh grapefruit juice
.5 oz fresh lime juice
.5 oz orgeat
.5 oz simple syrup
6–8 Dashes of Peychaud’s Bitters
Instructions
Combine all ingredients into tin shaker, except bitters. Add ice, shake vigorously, and strain into Collins glass. Add fresh ice, top off with 6–8 dashes of Peychaud’s bitters, and garnish with 3 edible flowers in center.
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
.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: Add 2 oz of black tea mixed with a variety of dried flowers and zest from half an orange per bottle of gin and leave to infuse.
**Honey syrup: Equal parts water to honey and mix together.
Ingredients
2 oz Banks 5 Rum
.5 oz lime juice
.25 oz Campari
.25 oz pineapple juice
.25 oz sugar syrup
1 oz egg white
1 edible flower for garnish
.5 oz lime juice
.25 oz Campari
.25 oz pineapple juice
.25 oz sugar syrup
1 oz egg white
1 edible flower for garnish
Instructions
Combine all liquid ingredients and dry shake. Add 3 ice cubes and shake again. Strain into chilled coupe and garnish with edible flower.
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
.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.
Ingredients
2 oz Los Arangos Reposado
1 oz grapefruit juice
.5 oz agave syrup
2 chopped strawberries
5 basil leaves
Soda to top
Smoked sea salt for rim
1 oz grapefruit juice
.5 oz agave syrup
2 chopped strawberries
5 basil leaves
Soda to top
Smoked sea salt for rim
Instructions
Rim your glass with smoked sea salt. Combine all ingredients except soda in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a hi-ball glass over fresh ice. Top with soda.
Ingredients
1 oz Beefeater Gin
.5 oz lemon juice
1 oz canteloupe juice
.5 oz simple syrup
.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.
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
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.
*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.
Ingredients
1.5 oz Royal Gate Gin
.25 oz yuzu juice
1 oz lemon juice
Splash of agave
.5 oz egg whites
Top with Bundaberg Blood Orange Soda
Lemon twist for garnish
.25 oz yuzu juice
1 oz lemon juice
Splash of agave
.5 oz egg whites
Top with Bundaberg Blood Orange Soda
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.
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
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.
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
.75 oz cucumber syrup*
.75 oz lemon juice
3 oz of rosé champagne
3 drops of rose water
2 raspberries for garnish
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.
Ingredients
1.5 oz Tito's Vodka
.75 oz Peanut Orgeat*
.75 oz Mixed Berry Syrup **
.5 oz fresh squeezed lemon juice
.75 oz Peanut Orgeat*
.75 oz Mixed Berry Syrup **
.5 oz fresh squeezed lemon juice
Instructions
Combine all ingredients in a cocktail tin, shake for thirty seconds, fine strain into a rocks glass, serve on the rocks.
*Peanut Orgeat: Finely chop 1 pint of salt roast peanuts in a blender. Combine with 1 pint filtered water and let sit for up to 2 hours, then fine strain. Combine with 1 pint white sugar in a pot and let simmer on low heat until sugar dissolves. Let cool.
**Mixed Berry Syrup: Finely chop 8 oz strawberries, 4 oz blueberries, and 4 oz raspberries. Combine with peel of 2 lemons and 2 oranges and 1 pint white sugar and let sit for up to 2 hours (the sugars will release the oils from the fruit and create a rich and flavorful syrup—the longer you wait, the better) then fine strain.
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
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.
Ingredients
1.5 oz Casamigos Blanco Tequila
1.5 oz fresh carrot juice
.75 oz lemon juice
1 oz agave syrup
1 jalapeno slice
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.
Ingredients
.25 oz Chambord
.25 oz St Germain
2 dashes Angostura bitters
Dry prosecco
.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.
Ingredients
2 oz Prairie Organic Gin
1 oz sweet vermouth
1 oz lemon juice
3 oz soda water
Raspberry, mint, cucumber for garnish.
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.
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