Looking for an Easter-themed cocktail this holiday? Check out these recipes:
2 oz. Don Q Passion rum
¼ oz. Cava
Squeeze of lime
Splash of cranberry juice
Splash of agave
Add all ingredients (excluding the cava) into a shaker and shake. Pour into a chilled Champagne flute and top off with cava and add a cherry for garnish.
The mixologists at Puerto Rico’s El Conquistador Resort, A Waldorf Astoria Resort created this recipe.
Kiss Me Fizz
1 oz. Beefeater
½ oz. Limoncello
3 Fresh basil leaves
Combine first three ingredients, but don’t muddle — shake and then pour into a wine glass. Add cava until ⅔ full.
The mixologists at Adalya in New York created this recipe.
½ parts Caorunn gin
½ parts Cointreau
½ parts Aperol
¾ parts Lemon juice
Shake all ingredients with ice and strain into cocktail glass. Garnish with a lemon wedge
Josh Harrell of Five Star Bar in Chicago created this recipe.
Carrot Ginger Collins
(Pictured at top)
1 oz. Azzurre Vodka
3 oz. Fresh carrot juice
1 oz. Fresh apple juice
2 Thin slices of fresh ginger, peeled
Juice of half a lime
Combine ingredients in a Collins glass. Garnish with a lime disc and carrot leaves.
The mixologists at Azzurre Spirits created this recipe.
Lavender Lemon Drop
2 oz. Deep Eddy Lemon
1 oz. Dolin Blanc vermouth
¼ oz. Lemon juice
3 shakes Barkeep lavender bitters
Combine all ingredients in a shaker tin with ice. Shake and double strain into a Martini glass. Top with dried lavender buds.
The mixologists at Deep Eddy created this recipe.
3 oz. Chateau La Paws chardonnay
1 oz. Elderflower liqueur
2 oz. Club soda
Fill rocks glass with ice. Pour in chardonnay, liqueur and club soda. Garnish with lemon twist.
The mixologists at Chateau La Paws created this recipe.
1 part Disaronno
½ part Pomegranate juice
Pour Disaronno and pomegranate juice into a flute, top with prosecco. Garnish with an orange peel.
The mixologists at Disaronno created this recipe.
1 ½ oz. Crown Royal Regal Apple whisky
1 oz. Pineapple juice
1 Dash Angostura bitters
Add first three ingredients to highball. Top with ginger ale and lemon garnish.
The mixologists at Crown Royal created this recipe.
½ oz. Snow Leopard vodka
¾ oz. Seasonal shrub (made with lime, lemon, orange and dill)
½ oz. Fresh lemon juice
¼ oz. St. Germain
Combine ingredients in a Collins glass with ice.
The mixologists at Re:public in Seattle created this recipe.
Honeydew Cucumber Sour
1 oz. Martin Miller’s Reformed Dry gin
½ oz. Freshly pressed lemon juice
1 ½ oz. Freshly extracted honeydew juice
¼ oz. House-bended clover honey syrup
Dash Regan’s No. 6 Orange Bitters
Cucumber slices for garnish
Combine ingredients, shake and pour into class with ice and add sliced cucumber.
The mixologists Elements at Sanctuary on Camelback Mountain in Paradise Valley, AZ, created this recipe.