5 Creative Cocktails to Bump Up Your Easter Brunch

By  April 18, 2014

Easter Sunday is almost here, and every brunch spot in the city is sure to be packed. If you can’t snag yourself a table for your friends and family, another solution could be to host the holiday festivities at home. Aside from fueling up for an epic egg hunt, luscious libations should be on the menu to refresh your guests. Serve up any of these sweet sippers and let the fun begin:

The Bubbly Bunny

The-Bubbly-Bunny---Lifestyle

1 oz. UV Lemonade
3 oz. Champagne

Shake with ice in a cocktail shaker and strain into a flute

Orchard Flowers by Hayley Jensen

orchard-flowers

½ oz. Dry gin
½ oz. Elderflower liquor
Splash lime juice
3 oz. Angry Orchard Traditional Dry Cider

Pour gin, elderflower liquor, lime juice & cider into mixing cup with ice. Stir until chilled. Strain into martini glass. Garnish with lime wheel.

Peach Swing

peach-swing

1 1/2 oz. Cruzan Peach Rum
½ oz. Spiced Honey Syrup*
6 Fresh Basil Leaves
Lime Wedge
Soda
Lightly muddle Lime Wedge, Spiced Honey Syrup & Basil Leaves in a shaker. Add ice and rum. Shake lightly, pour into Collins glass over ice & top with soda. Garnish with a sprig of Fresh Basil.

*Spiced Honey Syrup
6 parts Honey
6 parts Hot Water
1/2 tsp. Cracked Pepper
1/2 tsp. Cinnamon

Combine 6 parts Honey and 6 parts Hot Water. Add 1/2 tsp. Cracked Pepper and 1/2 tsp. Cinnamon. Stir and set aside.

Easter Sangria

easter-sangria

2 Bottles of VOGA Italia Moscato Wine
1 12 oz. bottle of Peach Beer
3 oz. Triple Sec
2 sliced peaches
2 sliced apricots
1 container of fresh raspberries
1 sliced Granny Smith apple
1 sliced orange
*Makes 15 servings

Pour wine and beer in a large pitcher and add sliced fruit and berries. Add triple sec and stir gently. Cover and chill from 2-24 hours (the longer, the better!). Before serving, top with club soda. Stir gently and serve over ice.

Peach Cobbler by Joel Black

BH_PeachCobbler

1 1/2 oz. Basil Hayden’s Bourbon
4 Fresh Peach Slices
2 dashes Peach Bitters
3⁄4 oz. Lemon Juice
1 pinch Ground Cinnamon
3⁄4 oz Honey Syrup*

Muddle peach slices, peach bitters, lemon juice, ground cinnamon and honey syrup in a mixing tin. Add the bourbon and shake vigorously for 7 seconds. Strain into a martini glass and garnish with a peach sprinkled with cinnamon.

*Honey Syrup
Combine 3 parts honey with 1 part hot water, and stir until completely combined.