Skip The Chocolate Easter Bunny This Year And Sip On These Festive Drinks

The Clase Azul Plata Bunny Hop. (Courtesy Photo)

Did the Easter Bunny forget to leave a basket of seasonal sweets behind for you? That’s alright because these festive cocktails are just as good as biting into a chocolatey bunny.

Summer Water Sangria:

1 bottle of Summer Water Rosé

Orange, sliced

1/2 Grapefruit, sliced

1/2 cup Strawberries, sliced

1/2 cup Raspberries

1 Lime, sliced

A handful of Mint Leaves

Directions: Pour bottle of rosé into a pitcher or punch bowl. Add fruit and mint leaves. Stir and let sit for 1 hour (or up to overnight) before serving. (Tip: pour into sealable mason jars for a cute Easter display!)

The Clase Azul Plata Bunny Hop:

Yield: 4 cocktails

The Absolut Elyx Ingrid. (Courtesy Photo)

1 oz. Clase Azul Plata Tequila

1 oz. La Pinta, Pomegranate liqueur

1/4 oz. Orange Liqueur

1/2 Lemon Juice

1 tsp. of Agave Nectar

Lemon Peel, for garnish

Directions: Combine ingredients with ice in a shaker and mix. Pour into rocks glass.

The Absolut Elyx Ingrid:

1 1/2 parts Absolut Elyx

1/2 part Bitters

1 part freshly squeezed Grapefruit Juice

1/2 part Sugar Syrup

2 dashes of Orange Bitters

1/2 an Egg White

Directions: Shake all ingredients first without ice to emulsify egg white. Shake with cubed ice and strain into a chilled cocktail coupe. Garnish with edible flower.

Frozen Woodbridge Sauvignon Blueberry Lemonade. (Courtesy Photo)

Frozen Woodbridge Sauvignon Blueberry Lemonade:

2 cups frozen Blueberries

2 cups low-sugar Lemonade

1 cup Woodbridge by Robert Mondavi Sauvignon Blanc

1 cup Ice

1/4 cup Mint Leaves, plus more for garnish

Directions: Add the Woodbridge by Robert Mondavi Sauvignon Blanc and all ingredients to a blender and puree until smooth. Pour lemonade into four glasses and garnish with fresh mint. Serve immediately.

Cucumber Lime & Basil Prosecco Spritzer. (Courtesy Photo)

Cucumber Lime & Basil Prosecco Spritzer:

1 Lime, juiced

4 Basil Leaves

4 Cucumber Slices

Santa Margherita Prosecco Superiore DOCG

Directions: Muddle lime juice, basil and cucumber in a shaker glass. (For extra flavor infusion allow mixture to marinate in the fridge for at least one hour.) Add ice and shake mixture. Strain the juice only (about 1/2 oz.) into a Prosecco glass. Top with Santa Margherita Prosecco Superiore DOCG and garnish with a basil leaf and cucumber slice.

Breakfast Bourbon Egg Hunt: (Created by Masa Urushido, Bar Manager at Saxon + Parole of New York City)

2 parts Maker’s 46

3/4 part freshly pressed Lemon Juice

1/2 part Simple Syrup (1:1)

1 bar spoon of Marmalade (preferably homemade)

1 Egg White

Toasted Espresso Beans

Orange twist

3 espresso beans, for garnish

Directions: Add toasted 5 to 8 espresso beans into Maker’s 46, stir and let it macerate for one minute. Strain the beans and add all ingredients in a shaker. Shake without ice to combine all ingredients well together. Add ice and shake nice and hard. Strain into frozen footed highball.

Breakfast Bourbon Egg Hunt. (Courtesy Photo)

Lavender Lemon Sparkler:

Lavender Lemon Sparkler. (Courtesy Photo)

1 1/2 oz. Gin

1 oz. Lemon Juice

1 oz. Lavender Syrup*

4 oz. Sparkling Ice Classic Lemonade

Lemon Twist, for garnish

Lavender Sprig, for garnish

Directions:Fill a glass with crushed ice. Pour the gin, lemon juice, and the lavender syrup over the ice and stir. Float with Sparkling Ice Classic Lemonade, garnish with a lemon twist and lavender spring then serve.

*Lavender Syrup:

4 tablespoons dried Lavender

1/2 cup Sugar

1/2 cup Water

Directions: Bring the sugar and water to a boil in a saucepan over medium-high heat, stir to dissolve sugar. Add lavender and bring to a simmer. Remove from heat, and allow the ginger to infuse for 30 minutes. Pour syrup through a finer strainer into an airtight container.