Planning a Boozy Easter Brunch? *Peep* This List of Delightful Cocktails
When it’s time to join the fam for Easter brunch, you generally know what to expect: an Instagram-worthy spread, an egg hunt for all ages (praying you get the eggy with lotsa cash inside), a bunch of chocolate bunnies, and, of course, a *chef’s kiss* signature cocktail. (Assuming you come from a family of lushes. No? Just me?) If you’re struggling to figure out a drank recipe that isn’t just your regular ol’ champagne and orange juice concoction, your half-hearted Google search has led you to the right place. Bring one (or more…no one’s stopping you) of these 27 Easter cocktails to the table and your brunch will take a festive turn in no time.
Bubbly Piña Colada
Pour 1½ parts Malibu Original, ½ part pineapple juice, and ½ part coconut cream into an ice-filled shaker. Shake until cold, pour 3 parts prosecco into shaker, and stir. Strain into a chilled glass and top with a slice of pineapple.
Recipe by Malibu
Jameson, Ginger & Lime
First, fill a highball glass with ice. Pour 1 part Jameson Irish Whiskey over ice. Top up with ginger ale, then stir briefly to mix. Take a large wedge of lime, give it a squeeze, and drop it into the glass.
Recipe by Jameson
Stella Artois Cidre Margarita
Put about a shot of orange juice and the juice from 1 lime in a shaker, then add a shot of tequila and fill it up to the top with Stella Cidre. Shake all ingredients, rim a tumbler with lime juice and salt, then pour the mixture from the shaker into a rocks glass. Garnish with a lime, and savor margarita bliss.
Recipe by Stella Artois
Rosé’s My Jam
Add 1 T jam, 1 oz. hibiscus tea, and ½ oz. simple syrup to a cocktail shaker. Shake. Strain mixture into a flute, coupe, or wine glass. Top with 4 oz. of Chandon Rosé and garnish with fresh raspberries. Delish.
Recipe by Chandon
Brewchy Mary
Combine your spirit of choice (vodka, gin, or tequila) with 2 oz. tomato juice in a separate glass and give it a swirl. Strain over ice and top with 2 oz. Kombrewcha Lemongrass Lime. For those who like it hot, add 1 dash (or 2 or 3) Worcestershire sauce and hot sauce. You can also add a pinch of salt and pepper if you want a different kind of ~edge~ to your brunch drank!
Recipe by Kombrewcha
Berry Brewch Fizz
Combine 1 oz. gin, ½ oz. fresh lemon juice and simple syrup, and ice in a martini shaker and mix well. Strain into a champagne flute or coupe glass, and top with 3 oz. Kombrewcha Berry Hibiscus. Garnish with rosemary sprig and blackberry.
Recipe by Kombrewcha
Rosé Sangria
Mix 1 can Underwood Rosé, 1/2 oz. lime juice, ⅓ c. grapefruit juice, 2/3 c. grenadine, and ice. Garnish with small slices of pink grapefruit. If you want it sweeter, top with ginger ale, or if you want it more bubbly, top with sparkling water.
Recipe by Underwood Rosé
Watermelon Rosé Refresher
Add 1 part SKYY Infusions Sun-Ripened Watermelon vodka, 1 part Aperol, 3 parts sparkling rosé, and 1 part soda or tonic water into a large wine glass over ice. Garnish with watermelon balls, lime wheels, and a cucumber ribbon.
Recipe by SKYY
Garibaldi
Add 2 ice cubes to a tall glass. Pour 1½ oz. Campari and orange juice to taste over ice. Garnish with an orange wedge.
Created at Dante in New York
Summer City Spritz
Add 1½ oz. Banks Rum 5, ½ oz. Aperol, ¾ oz. watermelon juice, ½ oz. simple syrup, and ½ oz. lemon juice into a wine glass with ice. Top with sparkling wine and a mint spring.
Created by Kenneth McCoy, chief creative officer of Public House Collective (Ward III and the Rum House) in New York
Mango Mango
Combine ¾ oz. lime juice, ¾ oz. cane sugar, and 1 oz. mango puree in a cocktail shaker. Then add 1½ oz. tequila or mezcal. Add a pinch of chipotle salt, shake, and strain into a rocks glass. Top with crushed ice.
Recipe by mixologist Jim Kearns at The Happiest Hour in New York
Tanqueray Bramble
Combine 1¼ oz. Tanqueray London Dry Gin, ¾ oz. lemon juice, and ¾ oz. simple syrup in an ice-filled rocks glass. Drizzle ¼ oz. Creme de Mure (a blackberry liqueur) around the inner rim, and garnish with a lemon wedge and blackberry.
Recipe from Tanqueray
Lavender Honey Fizz
Add 1½ oz. The Botanist gin, ¾ oz. lemon juice, ¾ oz. white wine aperitif, ½ oz. honey, and 4 dashes rosemary bitters to a cocktail shaker. Fill with ice, shake, and strain over ice into a rocks glass. Top with 1½ oz. soda water, and garnish with 2 sprigs of lavender.
Recipe from The Botanist
Bacardi Old Cuban
Shake 2 parts BACARDÍ Reserva Ocho rum, 4 mint leaves, 1 part sugar syrup, 1¼ parts lime juice, and 2 dashes bitters in a cocktail mixer. Strain into a coupe glass and top with 2½ parts prosecco. Garnish with a mint-leaf float.
Recipe from Bacardi
Carrot Mimosa
Combine 1 oz. fresh carrot juice and 4 oz. Rosé All Day sparkling wine in a champagne flute. Garnish with a carrot.
Recipe from Rosé All Day
Garden Party
Combine 1½ oz. Tito’s Handmade Vodka, 1 0z. lemon juice, and ¾ oz. simple syrup in a glass with ice. Top with club soda, and garnish with 2 lemon wheels and sprigs of rosemary and thyme.
Recipe by mixologist Abdul Ford
Searching for Spots
Add 1½ oz. Cointreau, 3 oz. fresh grapefruit juice, and ½ oz. fresh lemon juice to shaker with ice, and shake. Strain into a chilled coupe glass with a half-salted rim.
Recipe from Cointreau
No Way Rosé
Combine 1 bottle rosé, ½ c. vodka, ¼ c. Pavan (a grape and orange liqueur), and 1 c. orange juice into a pitcher, and stir. Cut 1 mango, 1 apple, and 1 c. strawberries into cubes, add to the pitcher, and stir. Chill, then serve over ice with mint to garnish. Add a splash of seltzer to top off each glass. (This should serve about 6 people.)
Recipe from HelloFresh
Frosé Garden
Slice 2 to 3 cucumbers into thin ribbons, and cut 3 lemons into slices. Place most of the cucumber ribbons and the slices from 2 lemons into a pitcher. Top with 20 oz. gin, stir, and refrigerate for a few hours. Add 1 scoop Jeni’s Frosé Sorbet to the pitcher, and top with sparkling water and a lemon squeeze. Divide among 20 collins glasses, and garnish with cucumber slices and mint sprigs.
Recipe from Jeni’s Splendid Ice Creams
The Secret Garden
Add 1½ oz. The Botanist gin, ¾ oz. fresh lemon juice, and ¾ oz. elderflower liqueur to a cocktail shaker. Fill with ice, shake, and strain into a champagne flute. Top with 1½ oz. sparkling rosé, and garnish with a lemon peel.
Recipe from The Botanist
Watermelon Cooler
Combine 1¼ oz. Tito’s Handmade Vodka, 2 oz. fresh watermelon juice, and ½ oz. fresh-squeezed lime juice in a glass with ice. Stir to combine, and top with ginger beer.
Recipe from Cochon Butcher in New Orleans
Tanqueray French 75
Add 1¼ oz. Tanqueray No. Ten Gin, ½ oz. simple syrup, and ½ oz. lemon juice to a cocktail shaker. Shake, strain into a coupe glass, and top with champagne.
Recipe from Tanqueray
Tito’s Bloody Mary
Combine 1½ oz. Tito’s Handmade Vodka, 3 to 4 oz. of your favorite Bloody Mary mix, and ice in a cocktail shaker. Shake well, and pour everything into a pint glass. Add your favorite garnishes, like celery, olives, dill pickles, or bacon.
Recipe from mixologist Abdul Ford
Rosemary Blackberry on Ice
Combine ¾ c. frozen blackberries, ¼ c. frozen blueberries, and 4 tsp. sugar syrup in a pot with a splash of vodka. Simmer for about 15 minutes, then pulse in a blender until smooth.
Strain, and set aside to cool. Rinse the blender, then add 2 oz. lemon juice and 1 sprig rosemary. Blend, strain, and fill a mason jar halfway with crushed ice. Pour in the lemon mixture, then 2 oz. vodka, then the blackberry mixture on top, and garnish with berries.
Recipe from HelloFresh
Silencio Spritz
Combine 1 oz. Mezcal El Silencio Espadin, ½ oz. grenadine, ½ oz. fresh lime juice, and ½ oz. orange juice in a shaker. Shake with ice, strain into a chilled champagne flute, and top up with 1 oz. champagne. Garnish with a fresh lime wheel.
Recipe from Mezcal El Silencio
Guadalajara Fizz
Combine ½ oz. Crème de Cacao White (a sweet white chocolate liqueur), ½ oz. triple sec, ¾ oz. fresh lemon juice, ½ oz. simple syrup, 4 to 5 dashes grapefruit bitters, and 2 oz. Volcan Cristalino tequila in a cocktail mixer, and shake. Add 1 ice cube, and shake for 1 to 2 more minutes. Strain into a collins glass, top with soda water, and garnish with a grapefruit peel.
Recipe from Volcan de Mi Tierra
Raspberry Elderflower
Mash ½ c. fresh raspberries in a bowl. Add ⅓ c. elderflower syrup, ¾ c. and 2 T cranberry juice, and 3 oz. vodka or tequila in a cocktail shaker with about one-third of the mashed raspberries. Shake, pour into a tall glass with ice, and top with the remaining raspberry puree. Garnish with a lime slice.
Recipe from HelloFresh
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