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16 Easter Cocktails to Make for Your Spring Celebration
Pull your bar cart out of hibernation with these unexpectedly fun cocktails.
After a season spent sipping brown spirits and warming ourselves up with hot toddies, as the temperatures outside finally begin to rise and the first hints of spring begin to show themselves, many of us find our palates craving a little seasonal refresh to shake off the cold. Something bright, something zippy, something, dare we suggest, a little playful? Well, there's certainly no better time of year to embrace a touch of whimsy than Easter, and if you're looking for something to sip along with Easter brunch, or simply to kick spring off in festive fashion, we've got plenty of cocktail recipes to suit every need. From technicolor tipples to cocktails that make the most of fresh seasonal berries and produce, here are the best cocktails to add to your Easter menu.
What's Up Doc
Ingredients
2 oz vodka
.75 oz carrot juice
.5 oz lime juice
.25 oz simple syrup
Ginger beer
Instructions
Shake all ingredients except ginger beer over ice and strain into a highball glass. Top with ginger beer and garnish with carrot peel.
From David Burke Tavern in New York, NY
Easter Egg-Hunt Martini
Ingredients
1 egg white
1.5 oz Absolut Vanilla vodka
1 oz triple sec
.75 oz milk
.75 oz fresh squeezed orange juice
Drops of raspberry and strawberry puree for glass decorations
Instructions
In a shaker glass filled with ice, add egg white from freshly cracked egg (discard yolk, or put aside for other use). Add vodka, triple sec, milk and orange juice. Shake vigorously. Prepare rim of martini glass with orange zest and sugar-in-the-raw. Decorate glass like an Easter egg using drops of raspberry and strawberry puree. Strain cocktail into martini glass.
From The Ritz Prime Seafood in Newport Beach, California
Buy Now Absolut Vanilla Vodka
Love and Hope Lemonade
Ingredients
4 oz Love and Hope Rosé
1 oz simple syrup
.5 oz fresh-squeezed lemon juice
Lemon wheel, for garnish
Raspberries, for muddling and garnish
Mint sprigs, for muddling and garnish
Instructions
In the glass half of a Boston shaker, muddle raspberries, mint, simple syrup, and lemon juice. After muddling, combine the rosé, then pour back and forth between the two halves of the shaker to mix. Double strain into a on goblet over ice. Garnish with the lemon wheel, mint sprig, and a raspberry.
From Lonesome Dove Western Bistro in Fort Worth, Texas
Peep This
Ingredients
1.5 oz Código 1530 Rosa tequila
.75 oz lemon juice
.75 oz agave nectar
4 raspberries
1 egg white
Instructions
Add all ingredients to a shaker with no ice and shake vigorously. Then add ice to the shaker and shake again. Double strain the mixture into a sugar-rimmed glass and garnish with your favorite color Bunny Peep. Dust the top of your drink with dried raspberry powder.
Mastro's Lavender Collins
Ingredients
1.5 oz Amethyst Lavender gin
.5 oz Cointreau
.5 oz Monin Lavender syrup
Half a lemon, squeeze and discard
Instructions
Build all ingredients in a shaker tin with ice and shake. Pour into a pilsner glass and top with a splash of club soda
From Mastro's Steakhouse.
Carrot Mimosa
Ingredients
4 oz Rosé All Day Sparkling wine
1 oz fresh carrot juice
Carrot for garnish
Instructions
Add the carrot juice and Rosé All Day Sparkling slowly, avoiding any spillover. Garnish with a carrot.
Strawberry Fields
Ingredients
2 oz. Don Julio Blacno
.75 oz. lime juice
.75 oz. agave syrup
2 strawberries
3 fresh basil leaves
Instructions
In a tin, muddle strawberries and basil together. Add ice into tin and shake. Strain into a rocks glass with fresh ice and garnish with one basil leaf.
By Julian Wrede of PHD Terrace at Dream Midtown in NYC
Spring Fling
Ingredients
2 oz Casamigos Blanco Tequila
.5 oz fresh grapefruit juice
.5 oz fresh lime juice
.5 oz orgeat
.5 oz simple syrup
6–8 Dashes of Peychaud’s Bitters
Instructions
Combine all ingredients into tin shaker, except bitters. Add ice, shake vigorously, and strain into Collins glass. Add fresh ice, top off with 6–8 dashes of Peychaud’s bitters, and garnish with 3 edible flowers in center.
Mr. Pink
Ingredients
2 oz Banks 5 Rum
.5 oz lime juice
.25 oz Campari
.25 oz pineapple juice
.25 oz sugar syrup
1 oz egg white
1 edible flower for garnish
Instructions
Combine all liquid ingredients and dry shake. Add 3 ice cubes and shake again. Strain into chilled coupe and garnish with edible flower.
By Kenneth McCoy for The Rum House, NYC
Strawberry Basil Paloma
Ingredients
2 oz Los Arangos Reposado
1 oz grapefruit juice
.5 oz agave syrup
2 chopped strawberries
5 basil leaves
Soda to top
Smoked sea salt for rim
Instructions
Rim your glass with smoked sea salt. Combine all ingredients except soda in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a hi-ball glass over fresh ice. Top with soda.
Northern '75
Ingredients
1 oz Beefeater Gin
.5 oz lemon juice
1 oz canteloupe juice
.5 oz simple syrup
Instructions
Shake all ingredients together and serve in a champagne glass, garnished with lemon peel.
By Sam Ross of The Dorsey in Las Vegas
Yuzu Fizz
Ingredients
1.5 oz Royal Gate Gin
.25 oz yuzu juice
1 oz lemon juice
Splash of agave
.5 oz egg whites
Top with Bundaberg Blood Orange Soda
Lemon twist for garnish
Instructions
Add the gin, yuzu, lemon, agave and egg whites in a shaker. Shake first without ice to get it frothy. Add ice, shake and strain over new ice in a rocks glass. Top with the blood orange soda to finish and garnish with lemon twist.
From Three Seventy Common Kitchen+Drink in Laguna Beach, California
Whipper Snapper
Ingredients
.5 oz fresh lemon juice
3 snap peas, each snapped in half
.5 oz Fresno chili
1 barspoon honey simple syrup
2 oz Dolin Blanc Vermouth
Instructions
Muddle lemon juice, snap peas, and chili with honey in a rocks glass. Add vermouth, then fill the glass with crushed ice. Garnish with skewered pea slices.
From Lady's in Brooklyn, New York
Buy Now Dolin Blanc Vermouth
Mixed Berry Sangria
Ingredients
3 oz Drambuie
1 oz Triple sec
1 cup white wine (Chardonnay is suggested)
1 oz orange juice
1 oz fresh lime juice
1 oz honey
2 cups frozen berries
10 dashes cherry bitters
Instructions
Add all ingredients to a blender and puree until smooth. Garnish with skewered berries and a basil sprig.
By Drambuie ambassador Vance Henderson
Alex + Piper
Ingredients
1.5 oz Casamigos Blanco Tequila
1.5 oz fresh carrot juice
.75 oz lemon juice
1 oz agave syrup
1 jalapeno slice
Instructions
Add all ingredients to a shaker tin with ice and shake vigorously. Strain into a glass over fresh ice and garnish with lime wheel and Tajin rim.
From Honey Salt in Summerlin, NV
Alice's Tea Party Punch
Ingredients
.25 oz Chambord
.25 oz St Germain
2 dashes Angostura bitters
Dry prosecco
Instructions
Combine all ingredients in a champagne flute and top with prosecco until filled. Garnish with an orange zest.
By Lauren McCune
Buy Now La Marca Prosecco
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails.
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