It’s time to take advantage of those days off, so we propose five Easter cocktails for all tastes and occasions.
With the arrival of Easter we are also enjoying spring. These cocktails will suit the season and the occasion of Easter when we take the opportunity to gather with friends and family in that free time…
5 cocktails for Easter – recipes
Garden Pleasures – by mixologist Tiffanie Barriere
A perfect cocktail for spring and for sipping outdoors.
CREDIT: ANTONIS ACHILLEOS; STYLIST: RUTH BLACKBURN
Ingredients
¼ cup (2 oz.) clear liquor (gin, vodka, white rum, white tequila)
¼ cup unsweetened green tea, chilled
1 ½ tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon honey water
4 fresh basil leaves, plus others for decoration
Preparation
Combine the alcohol, green tea, lemon juice, honey water and basil leaves in a shaker filled with ice. Shake vigorously until chilled, about 20 seconds. Strain twice into a red wine glass filled halfway with ice. Top off with soda and champagne. Stir and garnish with more basil leaves.
*Honey water: Combine 3 parts honey and 1 part warm water in a small bowl. Stir to loosen.
Grapefruit and Rosemary Mimosas by Coastal Living.
Ingredients
3 tablespoons fresh grapefruit juice.
1 ½ tablespoons rosemary simple syrup
2 dashes peach bitters
6 tablespoons (3 oz.) chilled dry sparkling wine or Champagne
Rosemary sprig
Grapefruit wedge
Rosemary simple syrup
1 cup water
1 cup granulated sugar
3 tablespoons chopped fresh rosemary
Preparation
Prepare rosemary simple syrup: Heat all ingredients in a saucepan over medium heat until sugar dissolves. Remove from heat. Cool completely, about 30 minutes. Strain through a fine mesh strainer, discarding the rosemary. Store in an airtight container in the refrigerator for up to 1 month.
*Prepare the Mimosa: Combine the grapefruit juice, simple syrup and bitters in a champagne flute and stir gently. Top with sparkling wine. Garnish with a sprig of rosemary and a grapefruit wedge, and serve immediately.
Easter Punch – by Amanda Stanfield
Fresh, light and frothy for several guests to enjoy outdoors. It is so rich in ingredients that you can also make a light version without alcohol and it will be just as good.
Ingredients
½ cup quartered thin grapefruit slices, plus more for garnish
1 cup sliced strawberries, plus more for garnish
4 cups bottled strawberry lemonade, chilled
1 (750-milliliter) bottle sparkling rosé, chilled
1 cup fresh grapefruit juice
2 tablespoons maple syrup
2 cups ice cubes, plus more for serving
Preparation
Combine all ingredients in a large pitcher or punch bowl; stir well. Serve over ice, garnished with additional quartered grapefruit slices and sliced strawberries.
Rosemary Collins by Living Editors
CREDIT: HECTOR SANCHEZ; STYLIST: BUFFY HARGETT MILLER
Ingredients
1/4 cup gin
2 tablespoons simple syrup
2 tablespoons lemon juice
Ice
Soda
Garnish: rosemary sprig
Preparation: Put the gin, simple syrup, lemon juice and ice in a cocktail shaker. Cover with a lid and shake vigorously until completely chilled. Strain into a highball glass filled with ice cubes; top off with club soda. Garnish, if desired.
Aperol-Bourbon Fizz
Ingredients
3 tablespoons (1 1/2 oz.) bourbon
2 tablespoons (1 oz.) Aperol
2 tablespoons (2 tbsp.) simple syrup
1/2 cup Club Soda
Orange wedge
Orange peel twist
Preparation
Combine bourbon, Aperol and simple syrup in a tall glass filled with ice. Add Club Soda and squeeze an orange wedge into the glass; stir to mix. Rub the rim of the glass with a piece of orange peel, add the peel to the glass and serve.
Don’t drink and drive. Enjoy responsibly.