Easter brunch. Easter baskets. Easter eggs. Enough with the frivolities, let’s get down to drinking.
We promise not to be too obvious here — no carrot-infused spirits or Peeps drinks. Nothing with names like “Honey Bunny” or “Egg Hunt.” But we can’t escape the allure of pastel-colored drinks and fizzy modifiers. After all, spring has sprung and the chill in the air is being replaced by the hint of sunshine and warmth. With Passover falling the same weekend as Easter, there are plenty of opportunities to enjoy a cocktail.
And, while most spirits aren’t Kosher, there are plenty of spirits that are made from grape distillate, as well as corn, potatoes and other acceptable grains and veggies. Likewise, many wines will fit in nicely. Whatever holiday you celebrate, feel free to substitute brands and get creative when an ingredient doesn’t mesh with either your dietary restrictions or your meal plans. The idea here is to gather with friends and family, to celebrate being together, and to enjoy everything you eat and drink during the party. Whether it’s a large group or you are going it solo, these drinks should put a spring in your step.
Category 6 Punch
Courtesy of Preux & Proper, Los Angeles, CA
- 8 oz Strawberry Moonshine
- 4 oz. Pineapple Juice
- 4 oz. Orange Juice
- 4 oz. Lime Juice
- 2 oz. Passion Fruit Monin Syrup
- 3 oz. Grenadine
- 3 oz. Bacardi Oakheart
- 4 Orange Slices, placed around the edge of the bowl
- 3 Cherries, placed in the middle of the bowl
Preparation: Mix all ingredients in a punchbowl. Add ice and garnish.
Courtesy of Mercat a la Planxa, Chicago, IL
- 1 1/2 oz. New Amsterdam Gin
- 1/2 oz. Aperol
- 3/4 oz. Lemon Juice
- 1/2 oz. Orange Blossom Honey
- Top with Sparkling Rosé
- Orange twist, for garnish
Preparation: In a mixing tin build gin, Aperol, lemon juice, and honey. Add ice and shake hard, then double strain into coupe glass. Top with sparkling Rosé and garnish with an orange twist.
Courtesy of Beverage Director Drew Sweeney, Bodega Negra, NY
- 2 oz. Cazadores Reposado Tequila
- 1/2 oz. Fresh Pineapple Juice
- 1/2 oz. Cinnamon Bark Syrup (cinnamon sticks with simple syrup)
- 1/2 oz. Fresh Lemon Juice
- Pineapple Leaf, for garnish
Preparation: Add all ingredients to shaker with ice and shake well to mix Pour into a double rocks glass over large rock. Garnish with a pineapple leaf.
Tea Rose Champagne Cocktail
Courtesy of Managing Partner and Executive Chef Michael Lomonaco, Center Bar, NY
- 3 oz. Champagne
- 1/2 oz. Bombay Sapphire Gin
- 2 bar spoons Tea Rose Petal Macerate
- Lemon Twist, for garnish
Preparation: In a mixing glass, combine the rose petal macerate and gin, and gently stir. Add a few cubes of ice and shake hard. Fine-strain into a cocktail coupe. Top off with champagne. Drop in a single Kingston Cube, and garnish with lemon twist.