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:
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
Directions: Combine ingredients with ice in a shaker and mix. Pour into rocks glass.
The Absolut Elyx Ingrid:
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:
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:
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)
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.
Lavender Lemon Sparkler:
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.
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.