For many, Easter is a time of coming together. It’s a time to sit around, housing pieces of candy while listening to family or friends tell the same stories you’ve already heard three times already (while eating copious amounts of ham). It’s because of that that you will probably need a drink this Easter.
You could grab some rosé or maybe a nice IPA, but when it comes down to it you know you’re really going to want a cocktail after your mother asks you to help hide the Easter eggs for the ninth time since you woke up.
Below, you’ll find some of the best Easter cocktails to mix up this year. Light and refreshing, these are the perfect tipples to reflect the burgeoning springtime weather.
(Created at Intersect by Lexus, New York City)
- 1 oz Beefeater Gin
- 1 oz tzatziki*
- .75 oz simple syrup
- .5 oz lemon juice
- 1 oz soda
Method: Put all the ingredients but the soda in a shaker glass, whip vigorously, serve in an egg-shaped glass, with broken ice, and add soda. Put a crystal drinking straw. Decorate with a flower of cucumber: make a slice of cucumber, and roll it to form a flower.
- 300 g yogurt
- 300 g cucumber without zest
- 15 g ginger without skin
- 15 g mint
Method: Mix all the ingredients in a container. Filter three times using fine filters.
(Created by Jim Kearns, Tijuana Picnic, NYC)
- .75 oz mezcal
- .75 oz jalapeño-infused tequila
- .75 oz cucumber juice
- .5 oz agave syrup
- 1 lime (squeezed)
- 5-6 mint leaves
Method: Combine all ingredients in shaker. Shake and strain into a highball glass. Garnish with mint spring and cucumber slice with salt and pepper half-rim.
- 2 parts Facundo NEO Rum
- .25 part Martini & Rossi Bianco Vermouth
- .75 part coconut water pea flower syrup*
- .75 part fresh lime juice (on the side)
Method: Combine and shake the ingredients with ice. Strain into a chilled coupe glass. Serve with 3/4-part cold lime juice on the side to pour into the cocktail. Garnish with a lemon peel.
*Coconut water pea flower syrup: Bring 4 cups of coconut water to a boil. Add 1/2 cup butterfly pea flowers and 3 cups of white sugar, and stir gently to combine. Cover and set aside until cooled, then strain and use.
Barry’s Does Tequila (B.D.T.)
(Created for Barry’s Bootcamp)
- 1.5 oz Tequila Don Julio Blanco
- 1 oz coconut water
- .5 oz fresh lemon juice
- .5 oz agave syrup
- 1 dash cayenne
Method: Combine Tequila Don Julio Blanco, fresh lemon juice, coconut water, and agave in a cocktail shaker with ice. Shake well. Strain contents into a rocks glass with ice. Add a dash of cayenne.
Hot Fun in the Summerthyme
- 1.5 oz Aviation American Gin
- 1 oz Freshly pressed lemon juice
- 1 heaping tsp orange marmalade
- .5 oz Egg white
- 3 dashes Scrappy’s Lavender Bitters
- 5 oz soda water
Method: In a pint glass, add spirits and mixers (through Scrappy’s Lavender Bitters). Shake without ice. Fill with ice & shake vigorously for 30 seconds. Fine strain into a small juice glass. Top with soda water. Garnish with a fresh lavender flower.
Fresh Pick Planas Punch
- 2 cups Diplomático Planas Rum
- 1 cup fresh raspberries
- 1 package fresh mint leaves
- 2 oz fresh lime juice
- 1 oz simple syrup
- 32 oz soda water
- Lime wheels, for garnish
Method: Muddle raspberries with mint, simple syrup, and lime. Add Diplomático Planas Rum. Shake and strain over fresh ice in a punch bowl. Top with soda water and garnish with lime wheels, fresh mint, and raspberries.
All Rabbits Go To Heaven
- .75 oz Rabbit Hole Rye
- .25 oz pear brandy
- .25 oz Yellow Chartreuse
- .5 oz carrot syrup
- .5 oz lemon juice
Method: Shake all ingredients with ice and double strain into a coupe glass. Top with sparkling wine and garnish with a pear fan.
This Is Not a Mimosa
- 2 oz Prosecco
- 1.5 oz The Botanist Gin
- .75 oz fresh orange juice
- .5 oz fresh lime juice
- .5 oz simple syrup
Method: Add The Botanist Gin, fresh orange juice, fresh lime juice and simple syrup to shaker. Fill with ice and shake. Strain into a Champagne flute. Top with Prosecco. Garnish with your favorite spring flower or orange peel.
(Created by Ivy Mix, DIEGO at PUBLIC Hotel, NYC)
- 1 oz Amontillado Sherry
- .5 oz Moscatel
- .5 oz Smith & Cross Rum
- .25 oz Crème de banane
- 1 oz Coconut cream
Method: Add all ingredients to ice-filled cocktail shaker and shake until well combined. Strain into ice-filled rocks glass. Garnish with sprinkle of nutmeg and mint sprig
Copper and Kings Rosalita
- 1.5 oz Casa Noble tequila
- 1 oz Destillaré Intense Pomegranate
- .75 oz lime juice
- .5 oz grenadine
- .25 oz honey
- 3 drops saline or a pinch of salt
Method: Combine ingredients in a shaker. Add ice and shake. Strain into a rocks glass with a chili salt rim and garnish with lime.