Last year, Easter was spent in a pandemic, where we couldn’t see family or celebrate the holiday.
For those who can gather this year, you’ll need some cocktails to sip on as well. A day that’s filled with chocolate bunnies, bright-colored marshmallows, and candy-filled eggs deserves delicious cocktails as well. Whether you are hosting a brunch or a traditional dinner, mix up one of these rum drinks that are perfect for the holiday. Mimosa and sangria are always a classic choice so surprise your guests with something different this year and offer them a rum cocktail.
Here are rum cocktails that should be on your Easter menu.
Spiced Hibiscus Cocktail
By Shanna Schad
- 3 oz. Koloa Gold OR Koloa Spiced Rum*
- 1 oz. Cointreau
- 1 oz. Orgeat
- 3-4 Tbsp Hibiscus Syrup
- Bundaberg Spiced Ginger Beer*
- Hibiscus Syrup and Sugar for Sugar Rim*
- Orange Slices
- Dried Sweetened Hibiscus Flowers
Preparation: Pour a little of the hibiscus syrup into a bowl and sugar in another bowl. Dip the rim of your glass into the syrup, let excess drip off, then dip into the sugar, making sure to coat the whole rim. Set glasses aside. In a cocktail shaker filled with ice, add the rum, Cointreau, orgeat, and hibiscus syrup. Shake well. Add crushed ice to the glasses and divide the cocktail mixture between glasses. Top with spiced ginger beer. Garnish with an orange slice and dehydrated hibiscus flower.
- Dried Hibiscus Flowers or Hibiscus Tea
Preparation: Combine the dried hibiscus flowers, sugar, and water in a pan and heat on high stirring until the sugar is dissolved. Bring to a boil, boil for 3 minutes then, turn off the heat. Let cool completely. Strain into a glass jar and chill completely before using. The syrup can be made ahead of time. Store in the refrigerator for up to two weeks. If using Hibiscus tea, steep the tea bags in the boiling sugar water.
BACARDÍ Cuatro Remix
- 1 1/2 oz. BACARDI Añejo Cuatro Rum
- 3 oz. Ginger Ale
- splash of Pineapple Juice
Preparation: Find a highball glass with ice. Build all ingredients directly in the glass. Stir gently and garnish with a lime wheel.
- 1 1/2 oz. Zacapa 23 Centenario
- 1/2 oz. Chamomile Syrup*
- 3/4 oz. Lemon Juice
- 1/4 oz. Elderflower Liqueur
- Fresh Chamomile flowers
Preparation: Combine all ingredients in a shaker. Shake well and strain into a cocktail glass. Garnish with flowers. Makes one drink.
- Chamomile flowers
Preparation: In a medium saucepan, add sugar and water and cook over medium heat until sugar completely dissolves. Add chamomile and remove from heat. Let steep while the syrup cools to room temperature (about 15 minutes). Staring through a fine mesh strainer and store in the refrigerator for up to two weeks.