15 Pretty Springtime Cocktails to Serve at Easter Brunch (PHOTOS)

You've got your menu plan, your fresh spring flowers, and your festive decor ... now all you need is a special cocktail for your Easter brunch! 

Preparing a pretty, signature cocktail makes any occassion feel just that much more special. And all of these light, springtime drinks will serve double duty: they're delicious AND beautiful.

spring cocktails easter brunch

What's your favorite springtime cocktail?

 

Images via Boulevard Kitchen and Oyster Bar and © Evgeny Karandaev/Shutterstock

 

 

 

  • The Peter Rabbit

    1

    This delicious -- and perfectly named -- cocktail is a crowd pleaser at Celebrity Chef Brian Malakey’s signature restaurant, Searsucker.

    For the simple syrup:
    3 cups sugar
    3 cups  water
    Pinch of salt 

    For the basil-lemon essence:
    1 TBSP fresh basil leaves
    1 cup freshly squeezed lemon juice  

    Finishing Touches:
    2 ounces Pimm’s (A gin-based liquor made in England)
    Pickled carrot
    Fresh basil leaf  

    Directions:
    Make the simple syrup: In a pot on medium heat, whisk the water and sugar until all the sugar is dissolved. Let cool.  

    Make the basil-lemon essence: Combine the basil and lemon juice in a blender and blend on high for 1 minute. Strain to remove any solids. 

    In a shaker, combine the Pimm’s with 1 ounce of basil-lemon essence, and 1 ounce of simple syrup over ice. Shake, and strain into a rocks glass with ice. Garnish with a pickled carrot and basil leaf.

  • The Sakura

    2

    Created by Justin Taylor, Bar Manager of Boulevard Kitchen and Oyster Bar in Vancouver, this recipe is inspired by Justin's favorite spring drink, The Collins.

    Ingredients: 
    1.5 oz gin (Justin uses Central City Brewing Company Seraph Gin)  
    0.75 oz lime juice  
    0.75 oz Tealeaves Cherry Blossom Green Tea Syrup (see recipe below*)
    0.25 oz cranberry juice (like Bremner's)
    3 dashes bitters (Justin uses Peychaud's) 
    3 oz  tonic water (Justin uses Fentimans) 

    Directions:  
    Combine all ingredients, except tonic water, in a cocktail shaker with ice and shake vigorously for 15 seconds. Strain over fresh ice in a collins glass.

    Top with tonic water. Garnish with fresh or dehydrated cherry blossoms.   

    *Tealeaves Cherry Blossom Green Tea Syrup  

    Ingredients:
    2 cups Turbinado Sugar  
    2 cups Boiling Water  
    2 tbsp Tealeaves Cherry Blossom Green Tea

    Directions:
    Combine boiling water with turbinado sugar and cherry blossom green tea. Stir until sugar dissolves. Let cool for 4 hours and strain ingredients. Bottle remaining syrup and keep refrigerated.

  • Going Green

    3

    Courtesy of Skinnygirl Cocktails, this low-cal and pretty, mint-colored drink tastes as lovely as it looks.

    Ingredients:
    1 ½ parts cucumber vodka
    3 parts soda water
    ½ tsp agave nectar
    4 mint leaves
    1 large basil leaf
    Lime wedge
    Mint leaves for garnish    

    Directions:
    Squeeze lime wedge into glass. Muddle mint, basil, and vodka. Add ice. Top with soda water. Add agave nectar and stir. Garnish with mint leaves. 

  • Pursuit of Happiness

    4

    Crafted by ARIA's award winning property mixologist Craig Schoettler, this gorgeous, fluffy pink drink is worthy of Peter Cottontail's tail! You can buy cotton candy at places like Sam's Club, or even online: try Oriental Trading Company. ($9.99 per dozen)

    Ingredients:
    2 oz Grey Goose Cherry Noir Vodka
    3/4 oz Fresh Lime Juice
    1.2 oz Simple Syrup
    1 oz White Cranberry Juice
    Cotton Candy 

    Directions:
    Place a "puff" of cotton candy in a martini glass. Shake all ingredients, excluding the cotton candy, over ice. Pour the cocktail over the cotton candy. Feel pleased at your pretty creation!

    More from The Stir: 11 Stunning & Sweet Easter Desserts (PHOTOS)

  • Clos Dew Drop

    5

    Celebrity event designer and entertaining expert Jung Lee teamed up with Clos du Bois winery to create this yummy drink. Tea time, anyone?!

    Ingredients:
    4 oz chardonnay
    2 oz gin
    2 oz grapefruit juice
    1-2 oz of simple syrup depending on preference of sweetness   

    Directions:
    Shake all ingredients with ice and serve in in vintage tea cups (or your favorite tea cups).

    More from TheStir: 11 Tasty Easter Brunch Dishes You Can Make In Your Crock-Pot (PHOTOS)

  • Fruity Moscato Sangria

    6

    Making this elixer from Sweet & Savory by Shinee in a big glass pitcher allows the fruit to soak up the sparkling wine. Delish!

    Ingredients:    
    1 cup sugar    
    1 cup water
    1 cup raspberries
    ½ cup blueberries   
    1 orange, thinly sliced   
    1 grapefruit, thinly sliced   
    ¼ cup triple sec   
    1 bottle (750ml) rose Moscato

    Directions:
    In a small saucepan, boil the water over high heat. Add sugar and stir until dissolved. Remove from heat and let it cool.
    In a large pitcher, put the fruits and add triple sec and cooled simple syrup. Then fill the pitcher with Moscato. Stir everything and serve.

  • Pretty Port Spritz

    7

    A light and effervescent drink for the port lovers out there. Yum! This cocktail was dreamed up by Jim Meehan of Please Don't Tell in NYC.

    Ingredients:
    1 1/2 parts port (Jim uses Sandeman Founders Reserve)
    1 1/2 parts grapefruit juice
    1 1/2 parts Pellegrino Chinotto (You can use Limonatta if you can't find the chinotto, or a light orange soda)

    Directions:
    Combine the first two ingredients in a cocktail shaker. 
    Shake with ice and strain into a rocks glass filled with ice.
    Top with Pellegrino Chinotto, and garnish with half a grapefruit wheel.

  • Fort Sumter Julep

    8

    Bartender Rochelle Jones at Stars Rooftop and Grill Room in Charleston, SC, created this refreshing take on a Southern classic.

    Ingredients:
    2 oz. bourbon (Jones uses Bulleit)
    1 oz. fresh peach puree
    .5 oz. wildflower honey
    5-6 fresh mint leaves

    Directions:
    In a mixing glass, combine mint, honey, and peach puree. Gently muddle. Add bourbon and ice, shake vigorously. Strain contents over ice in a Collins glass. Garnish with mint sprig.

  • Spicy Moscow Mule

    9

    Spice up your Easter with an old Hollywood cocktail that's catching on again after its popularity in the 1940s. All you need to do for this one is mix 2 ounces of vodka with 8 ounces ofa spicey ginger beer like Reed's Extra Ginger Brew, and serve with a lime wedge!

  • Lychee Lillet

    10

    Our friends at Food Network.com shared this yummy cocktail made with Lillet (a French orange 'wine' that is completely delicious!).

    Ingredients:
    1 (20-ounce) can lychees in syrup
    2 1/2 cups Lillet, chilled
    2 teaspoons rosewater
    1 teaspoon bitters (recommended: Peychaud's)
    Orange twists or slices

    Directions:
    Puree half of the lychees and all of the syrup in a blender until all lychees are liquefied. Strain through a fine mesh strainer, pressing down to get the most from the lychees into a clean pitcher; discard the fibrous solids. Add the Lillet, rosewater and bitters. Refrigerate to chill thoroughly, if needed. 

    Pour into chilled flutes, martini, or fun juice glasses, and garnish with an orange twist or slice. Drink!

    From Food Network Kitchens 

  • Blood Orange Sangria

    11

    It's best to let the sangria sit for a few hours before serving, so this recipe from The Lazy Goat in Greenville, SC is a great drink to make ahead of time for Easter brunch.

    Ingredients:
    3 blood oranges; cut into slices
    1 lime; cut into slices
    8 strawberries; stems removed and cut in half
    1 pint raspberries
    1 pint blackberries
    1 bottle Casa Mara white wine, or any light bodied wine
    1 cup blood orange/vanilla simple syrup (recipe below)

    Directions:
    In a large pitcher, pour in the bottle of wine, fruit, and syrup. Fill the
    remainder of the pitcher with ice and serve.

    It is best to allow the sangria to sit for 4 hours before serving.

    Simple Syrup:
    2/3 cup sugar
    2/3 cup water
    2 blood oranges;, juiced
    1 vanilla bean, scraped (or 1 tsp vanilla extract)
    4 cardamon pods; cracked (optional)

    In a small pot; combine all ingredients and bring to a boil. Reduce to a simmer, and allow to reduce for 5 minutes. Remove from heat, strain, and cool.

    More from TheStir: 11 Stunning & Sweet Easter Desserts (PHOTOS)

  • The Rose Colored Glass

    12

    Created by Brooklyn-based mixologist Katie Stipe, this is an easy-to-make twist on the classic Champagne cocktail, made with sparkling rose.

    Ingredients:
    .25 oz. Angostura bitters
    .75 oz. lemon juice
    1 oz. simple syrup
    I bottle sparkling Rosé (Katie uses Crémant d’Alsace Rosé)
    Lemon twist or rose petals for garnish

    Directions:
    Shake bitters, lemon juice and simple syrup and strain over ice into a flute or coupe glass. Top off with three ounces rosé. Garnish with lemon twist or rose petal.

  • Revival Punch

    13

    Punch recipes are fun for holidays, because you can serve it in a big, pretty bowl.

    Ingredients:
    1 750 ml bottle of peach flavored whiskey, like Stillhouse Peach Tea Moonshine
    750 ml cucumber water (you can buy this, or make it by infusing cucumber slices in in a pitcher of water overnight)
    750 ml lemonade
    Freshly sliced peaches and strawberries

    Directions:
    Mix it all up in a bowl. That's it!  You can serve up or on the rocks, and garnish with cucumber and basil.

  • Jasmine Cocktail

    14

    Josh Harrell of Five Star Bar in Chicago created this light and springy cocktail.

    Ingredients:
    1/2 parts gin (Josh uses Caorunn Gin)
    
1/2 parts orange-flavored liqueur like Cointreau
    
1/2 parts Aperol (an Italian aperitif similar to Campari)
    
3/4 parts lemon juice

    Directions:
    Shake all ingredients in a cocktail shaker. Pour into a rocks glass, and garnish with a lemon wedge!

  • Tamarind of London's Godiva Chocolate Martini

    15

    For real chocoholics! Tamarind of London, an award winning restaurant in Southern California, shared with us their scrumptious cocktail for a sweet finish to your Easter brunch.

    Ingredients:        
    1 1/2 ounces Godiva chocolate liqueur        
    1 1/2 ounces Belgium cocoa         
    1/2 ounce Tito's Handmade Vodka         
    2 1/2 ounces Creme de Cacao         
    Chocolate swirl by Ghirardelli      

    Directions:    
    Mix all ingredients in a cocktail shaker filled with ice and shake. Pour it in a chilled glass.

    More from The Stir: 5 Tasty Easter Treats You Can Make at Home

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