Spring is here, the Easter Bunny is coming and so is summer. Here are a few fresh and fun cocktail ideas for the season.
All Rabbits Go To Heaven
All Rabbits Go To Heaven
¾ oz. Rabbit Hole Rye
¼ oz. Pear brandy
¼ oz. Yellow Chartreuse
½ oz. Carrot syrup
½ oz. Lemon juice
Combine ingredients (except wine) and shake. Shake/double strain into coupe glass top with sparkling wine. Garnish with a pear fan.
Rabbit Hole Distillery’s beverage director, Brian Heese, created this recipe.
Birthbath
Birdbath
1 ½ oz. Cana Brava rum
½ oz. Blackberry liqueur
½ oz. Lemon juice
½ oz. Simple syrup
Egg white
Shake ingredients and pour into a martini glass; garnish with a floating Marshmallow Peep.
Andres Padilla, head bartender at 312 Chicago, created this recipe.
Eggs In The Basket
(shown atop)
1 ½ oz. Vanilla-infused Absolut vodka
1 oz. St. George raspberry liqueur
½ oz. Simple syrup
Coconut-infused whipped cream
Shake first three ingredients and pour into a rocks glass over ice. Top with coconut-infused whipped cream, green coconut shavings and jelly beans.
Andres Padilla, head bartender at 312 Chicago, created this recipe.
Mezcal Carrot Ginger Spritz
Mezcal Carrot Ginger Spritz
3 oz. Carrot juice
1 oz. Grapefruit Sparkling Ice soda
1 oz. Ginger liqueur
1 oz. Mezcal
Pinch salt
Carrot greens, for garnish
In an ice filled cocktail shaker, combine carrot juice, soda, ginger liqueur, mezcal and salt. Shake to combine and strain into a glass. Garnish with carrot greens.
The mixologists at Sparkling Ice created this recipe.
Extra Hoppy Margarita
Extra Hoppy Margarita
2 oz. Tanteo Habanero tequila
½ oz. Carrot juice
1 oz. Fresh lime juice
½ oz. Agave nectar
Combine ingredients and shake. Pour into glass rimmed with Tanteo jalapeño salt.
The mixologists at Tanteo created this recipe.
El Conejo Bueno (Good Bunny)
2 oz. Ron Barceló Gran Añejo rum
1 oz. Fresh carrot juice
½ oz. Chickpea (garbanzo) water
¾ oz. Sugar
Dropper of salt water
Add all ingredients in shaker over rocks. Shake vigorously and strain in glass. Garnish with a slice of carrot.
The mixologists at Ron Barceló created this recipe.
Spicy Grapefruit Sour
Corralejo Tequila Spicy Grapefruit Sour
2 oz. Corralejo Reposado tequila
1 oz. Grapefruit juice
1 Freshly squeezed lime juice
½ oz. Jalapeño simple syrup
1 Egg white
Add all ingredients to a cocktail shaker with ice Shake hard to chill and combine ingredients. Strain out ice and shake hard again. Strain into glass.
The mixologists at Corralejo created this recipe.
Peep Show
Peep Show
1 ½ oz. Ketel One Citroen vodka
½ oz. St. Germain liqueur
1 oz. Lemon juice
1 oz. Simple syrup
1 oz. Blueberry pomegranate juice
Splash of Champagne
Shake all, except Champagne. Strain into Martini glass, and top with Champagne. Garnish with a Marmallow Peep.
The mixologists at Crush American Grill in the MGM Grand Hotel & Casino in Las Vegas created this recipe.
What’s Up Doc
What’s Up Doc Cocktail
2 oz. Tito’s vodka
¾ oz. Fresh carrot juice
½ oz. Fresh lime juice
¼ oz. Simple syrup
Ginger beer
Shake and strain the first 4 ingredients into a highball glass over ice; top the rest off with ginger beer. Garnish with a thin and wide skewered carrot peel.
The mixologists at David Burke Tavern in New York created this recipe.
Buck Bunny
Buck Bunny
1 ½ oz. London Dry Gin
½ oz. Mastiha
1 oz. Carrot juice
½ oz. Lemon juice
¼ oz. Honey syrup
¼ oz. Ginger syrup
3 dashes Orange bitters
Baby carrots and pansy flower, for garnish
Shake and strain over ice in tall glass. Garnish with baby carrot and pansy flower
Jamie Clark, lead bartender of Pikoh in Los Angeles, created this recipe.
