Spring is always a wonderful time of year, especially for us Floridians. The weather is crisp, the sun has yet to hit its full fiery potential, and (although our allergies might be flaring up) flowers blossom in hues of blue and violet. Most importantly, the arrival of spring means one very important thing - brunch season.
It is the perfect time to enjoy a Sunday outdoors, soaking in the beautiful day with a cocktail in one hand and a fork in the other. Whether this mid-morning, early afternoon meal is your excuse to sleep in a little or have cocktail at 11 a.m., it’s always fun and always a good idea. Of course, there is always one brunch already in the books, the apex of all aperitifs and feasts – Easter brunch for those who celebrate.
On April 21, you get to pull out all your brunch-tastic tricks, dressed in your Sunday best, and gather together with your closest friends and family. What better way is there to celebrate a day together than with breakfast foods and bubbly drinks?
Skip the typical Sunday sippers and present a festive cocktail menu that will have your peeps egg-cited. We’ve created a list of cocktail recipes, from sweet to savory to all things spring and herbal that will fit every guest at your Easter brunch table. Create a batch of your favorite or set the ingredients out with recipes cards for an open bar. Some bunny will be sure to go back for seconds.
Add grenadine into your glass, followed by Pinnacle. Top with Champagne.
Pour Jim Beam Honey and lemonade in a highball glass filled with ice. Top off with soda water and garnish with a lemon wheel.
- 1 ounce Maker’s Mark Bourbon
- 1 teaspoon to 1 tablespoon sugar to taste
- 2 dashes Angostura bitters
- 3 ounces dry hard cider
- Cherry and orange peel for garnish
In a Champagne flute, stir together the sugar and the bitters until the sugar dissolves. Add Maker’s Mark then top with cold cider. Garnish with a cherry and an orange peel.
- 1 ½ ounces Sauza Silver Tequila
- 7 ounces tomato juice
- 1 squeeze Sriracha Chili Sauce
- 3 grinds of fresh black pepper
- 1 splash of lemon juice
- 1 dash celery salt
- 1 dash paprika
- 1 dash cumin
- 3 dashes of Worcestershire sauce
- Pickled jalapeno
- Sprig of cilantro
In a shaker filled with ice, combine all ingredients. Shake well and pour into a tall glass over ice, with or without salt. Garnish with a lime, olive a pickled jalapeno and a sprig of cilantro.
Combine vodka and orange juice into a glass filled with ice. Top with Galliano and garnish with an orange slice.
In a wine glass with ice, pour in PAMA Pomegranate Liqueur. Top off with La Bella Prosecco and garnish with a lemon twist.
Combine gin, simple syrup and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled Champagne flute. Top with Champagne and garnish with a lemon twist.
Combine all ingredients into a glass filled with ice. Garnish with your choice of fragrant herbs and fresh fruit.
- 1 bottle Chardonnay
- 6 ounces Pinnacle Citrus Vodka
- 12 ounces lemonade
- 12 ounces lemon-lime soda
- Squeeze of fresh lemon
Combine Chardonnay, vodka, lemonade and soda in a pitcher with ice and stir. Serve in glasses filled with ice. Add a squeeze of lemon juice to each glass and before serving.