3 Spring Cocktails to Serve at Your Easter Brunch

By  March 29, 2013

Peter Cottontail is making his way down the bunny trail this weekend! And with the slew of celebrations and egg hunts in store, you can start the holiday off with a brunch with simply scrumptious treats as well as a luscious libation to wash it all down. Try out any of these delicious drinks for your grownup guests and start the season off right!

Sunday Bloody Funday

2 oz. Cruzan Aged Light
½ oz. Orange Juice
Tomato Juice
½ Lime, cut into wedges
2 Roasted Garlic Cloves
1 Sprig of Thyme cut into halves
1 Sprig of Rosemary cut into halves
¼ diced Jalapeño Pepper
2 Jalapeño Slices
Pinch of Sea Salt

Combine the lime wedges, roasted garlic, ½ sprig of thyme, ½ sprig of rosemary, diced jalapeño, and sea salt in a pint glass and lightly muddle. Add the Cruzan Aged Light and orange juice over ice and top with tomato juice, and role with another glass to mix. Top with ice and garnish with a stalk of celery, a roasted garlic clove, ½ rosemary sprig, ½ thyme sprig, and 2 jalapenño slices.

Pear Flip by Spice Market New York


1 ½ oz. Hangar One Spiced Pear Vodka
1 ½ oz. St. Germain
½ oz. Fresh Lime Juice
1 Egg White
4 dashes Angostura Bitters
Freshly Grated Nutmeg

Add the vodka, St. Germain, lime juice, and egg whites to a cocktail shaker. Dry shake with no ice for 20 seconds to create smooth foam. Add ice and shaker hard to 20 seconds and strain into a chilled Martini Coupe. Grate whole nutmeg on top and add 4 dashes of the bitters.

Strawberry Rosemary Punch

1 750mL Bottle Cruzan Strawberry Rum
6 oz. Fresh Lime Juice
24 oz. Ginger Ale
6 Rosemary Sprigs
Rosemary Ice Blocks*

Pour the rum into a punch bowl, add 4 springs of rosemary, and give it a quick stir to make sure the rosemary is fully immersed. Allow the mixture to sit for one hour at room temperature. After one hour, remove the sprigs and discard them. Add the lime juice to the rosemary-infused rum and chill in the refrigerator until you’re ready to serve. When ready, add the rosemary ice blocks and ginger ale to the mixture. Serve over ice in a punch glass and garnish with a rosemary sprig.

*For the rosemary ice blocks: Fill a couple of round plastic containers with water and submerge a few rosemary sprigs in each. Put them in the freezer until solid prior to serving. Once ready to serve, float the ice blocks in the punch bowl for added effect.