Easter cocktails

Hi everyone,

Today I’m going to be doing the follow up to yesterday’s Easter Treats post with Easter Cocktails. These are all delicious and perfect for any Easter or spring party, so let’s get into it.

The first cocktail we have is the Pink Bunny. This is a really fun take on a Gin and Tonic and this recipe makes 3 drinks.

What you need:

  • 1 can of frozen pink lemonade, 12 ounces
  • 6 ounces of gin
  • 12 ounces of tonic water
  • Pink sanding sugar
  • For Easter, a pink Peep

What you do:

  • Mix your gin, tonic water and frozen pink lemonade in a pitcher.
  • Dip your glasses in water and press into the pink sanding sugar until sufficiently coated.
  • Pour your drink into the glasses. If this is for Easter serve with a pink Peep on the rim, otherwise serve as is and enjoy!

The second cocktail we have is the Cottontail Martini and this recipe makes one drink.

What you need:

  • 1 1/2 ounces of whipped vodka
  • 1 1/2 ounces of coconut rum
  • 2 ounces of half and half
  • 1/2 ounce of cream of coconut
  •  A splash of pineapple juice
  • Sweetened coconut
  • Honey
  • Marshmallow

What you do:

Martini Glass:

  • Take two shallow dishes and put them next to each other. In one add the sweetened coconut and in the other put about a teaspoon of honey.
  • Dip the glass in the honey then the coconut until it’s sufficiently coated. Then set aside.

Martini itself:

  • Fill a cocktail shaker with ice and add the whipped vodka, coconut rum, half and half, cream of coconut and pineapple juice. Shake and strain into your prepared glass.
  • Serve with a marshmallow on the rim and enjoy!

And the last cocktail we have is Berry Champagne Punch and this recipe makes 20 drinks.

What you need:

  • 1 cup of granulated sugar
  • 1 cup of water
  • 6 ounces of fresh raspberries
  • 6  ounces of fresh blackberries
  • 6 ounces of fresh strawberries
  • 1 bottle of champagne or sparkling wine
  • 2 liters of lemon lime soda
  • Fresh berries

What you do:

  • Combine the sugar and water in a small saucepan over medium heat and stir until the sugar has dissolved. Take off the heat and let it cool. Store it in the fridge until you’re ready to use it.
  • Combine the raspberries and 1/4 cup of the previously made syrup and puree that until it’s smooth.
  • Repeat that process with the blackberries and strawberries and strain all the purees through a fine mess strainer to remove seeds.
  • Add one tablespoon of the berry puree to a wine glass or champagne flute and fill the glass half way with champagne. Gently stir until combined.
  • Top with more champagne and/or the lemon lime soda.
  • Serve and enjoy!

That about wraps it up for this post, if you guys have any cocktails that you love for Easter let me know and if you make any of these tweet me a picture or tag me on Instagram.

Until next time, enjoy your cocktails and I hope you have a happy Easter :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

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