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As the weather gets warmer, our cocktails go from bourbon-based to fruity—with bright coconut, pineapple, and grapefruit flavors. We’ve rounded up the perfect cocktails for your Easter celebration, most of which you can make ahead so you can play hostess, not bartender. A couple of them include carrot juice for a bunny-twist, but be forewarned, you will find no Peeps on this list. If you’re looking for nasty marshmallow-flavored cocktails, you’ve come to the wrong place. If you’re looking for something springy and boozy and delicious, scroll on.
Easter Bunny Mary
This recipe by Tablespoon uses carrot juice in place of tomato for an Easter twist on the classic bloody Mary.
What’s Up Doc
This recipe by David Burke Tavern was featured in Town & Country. We’re going to simplify it so you don’t have to get out your tablespoons. Squeeze half a lime into a pint glass, add the same amount of simple syrup, then double that amount of liquid by pouring in the carrot juice, then double that amount of liquid with vodka. Shake over ice, strain into a rocks glass filled with ice, then top with ginger beer. To make multiple, just start with more lime juice and go from there.
Pineapple Rum Punch
Punch is a crowd-pleaser, and this pineapple rum punch is no exception. The recipe is simple: three parts ginger ale, three parts pineapple juice, one part Malibu. Ginger ale that’s made with real ginger tastes better than Canada Dry, although either work fine. You could even substitute ginger beer.
Aperol Spritz
Spring means spritz season is upon us! Oh we have waited patiently for you all winter, dear Aperol, namely this Aperol Spritz. (In case you’re unfamiliar with this fine Italian aperitif, it’s got an herbaceous rhubarb-y flavor and is best friends with Prosecco.) Fair warning, get the biggest bottle of Aperol, because even if you don’t use it all on Easter, it won’t go to waste. If you can’t find Prosecco, or if its too expensive, any sparkling Italian white wine will do. It even comes in a can. Then you’re going to want to get soda water, or blood orange soda, which sweetens it up a little since Aperol is a bit bitter. Also grab an orange for garnish if you want to do it like they do in Naples.
Most people prefer three parts Prosecco, two parts Aperol, one part soda, whereas the Aperol site itself of course suggests using more of their product and going half Aperol, half Prosecco, splash of soda. So, just experiment and see which way you like best for a deliziosa Easter!
The link above also has some fun frozen twists on the spritz for when it gets warmer, and since it’s from Good Housekeeping UK, the recipe for Frozerol calls for ice lollies instead of popsicles, which is what we’re calling them from now on.
Cadbury Creme Egg Cocktail
Okay guys, there are a lot of Cadbury cocktails out there and this one from Delicious is one of the least fussy, but it’s still pretty darn fussy, what with melted and unmelted milk chocolate. Searching for white crème de cacao at the liquor store would be your own adult Easter egg hunt. If you want to be mixing martinis all day, go for it, but we say just get your Cadbury Creme Egg fix from the real deal.
Skinny Piña Colada
If you like piña coladas, you’re gonna love this skinny kind that uses coconut water in lieu coconut cream. Genius and delish!
To make it more Easter-y you can always rim it with shredded coconut, garnish with a marshmallow, and call it a “cotton-tail”.
The recipe we linked to is for one drink, so here’s how to make it for a crowd (8-10 servings):
- 2 C Malibu
- 2 C Pineapple Juice
- 5 C Coconut Water
Easy peasy! Mix it up and put it in a drink dispenser then serve over ice.
Grapefruit Paloma
If you’ve never had a paloma before you are missing out my friend! This margarita-like cocktail mixes grapefruit juice with tequila for a match made in south-of-the-border heaven. How are we tying this one into Easter, you ask? Well according to Wikipedia, “paloma” means dove, which is a symbol of peace and/or The Holy Spirit. So…have fun explaining that to your guests.
Again, the recipe we linked to is just for one measly cocktail, so let’s do the math for a crowd of eight. Pro tip: You want to go with a blanco (aka silver) tequila—not just for this cocktail, but for mixing in general, FYI.
- 2 C Tequila blanco
- ½ C Lime juice (four limes)
- 2 C Grapefruit juice (Simply Grapefruit es bueno)
- ½ C Simple syrup
- 2 C Club soda
The recipe we linked to uses lime simple syrup, plus lime sugar for the rim, but we’ve got a damn ham in the oven and don’t have time for silly details like that. However, in case you don’t know how to make simple syrup, it’s super easy: half water, half sugar. So in this case we want half a cup of simple syrup, we would boil half a cup of water, then turn of the heat and stir in half a cup of sugar until it dissolves. That must be why they call it simple. Word to the wise though, you want to let the simple syrup cool by refrigerating it or sticking a couple ice cubes in there before you go mixing it with booze or it will burn off the alcohol. The more you know 🙂
Mix everything but the club soda, pour over ice, and top with soda. You can also use La Croix Pamplemousse instead of plain club soda.
Breakfast Spritz
This is quite similar to our spritz above, but instead of Aperol, it uses Cointreau, which makes it a Sangria spritz. First, get a grapefruit, an orange, and two limes and slice them into half-moons. In a two quart pitcher, pour one cup Cointreau and add the fruit, setting aside some for garnish. Then add the bubbly bottle of Prosecco, cover tightly with plastic wrap, and refrigerate overnight. This is necessary for all of the flavors to meld, but it will probably lose its effervescence, so top the pitcher off with 12-24 oz sparkling water (plain or grapefruit) when you’re ready to serve.
