Easter Cocktails You’ll Be “Hoppy” To Make!

Spring has sprung, and Easter is around the corner. What better way to celebrate than with some holiday-inspired cocktails? If you’re looking for something to complement that Easter candy, we have just the recipes.

For your dose of blush pink: Rhubarb Margarita

Ingredients
  • 1.5 oz tequila
  • .75 oz rhubarb syrup
  • .75 oz lime juice
  • Himalayan pink salt
  • 1 lime wedge
  • 1 rhubarb stick
  • 2 strawberries
Instructions
  1. Rim a lowball glass with Himalayan pink salt.
  2. Add ingredients to a shaker and mix well.
  3. Pour over a lowball glass and garnish with a stick of rhubarb and lime wedge.

For your daily veggie intake: What’s Up Doc

Ingredients
  • 2 oz vodka
  • .75 oz carrot juice
  • .5 oz lime juice
  • .25 oz simple syrup
  • Ginger beer
Instructions
  1. Shake all ingredients except ginger beer over ice and strain into a highball glass.
  2. Top with ginger beer and garnish with carrot peel.

For the wine lovers: Spring White Wine Sangria

Ingredients
  • 1 bottle chilled dry white wine
  • 1 can chilled lemon-lime soda
  • ¼ cup brandy
  • ½ cup fresh sliced peaches
  • 1 cup fresh sliced strawberries
  • 1 sliced orange
  • 12 fresh mint leaves
  • Ice cubes
Instructions
  1. Add all of the ingredients except for the ice cubes into a pitcher.
  2. Stir it all together.
  3. Serve in glasses over ice.

For the classic with a twist: Raspberry Mimosa

Ingredients
  • 1 part raspberry liqueur
  • 2 parts fresh orange juice
  • Sparkling wine or Champagne
  • Strawberry for garnish
Instructions
  1. Add raspberry liqueur and fresh orange juice to a coupe glass.
  2. Top with sparkling wine or Champagne and garnish with a strawberry.

For a dessert in a drink: Sgroppino

Ingredients
  • 1.5 oz gin
  • .75 oz lemon juice
  • .5 oz sugar syrup
  • 1 scoop lemon sorbet
  • Top with prosecco (about 4 oz.)
  • Mint leaf
Instructions
  1. In a cocktail shaker, shake the first three ingredients together and strain into a chilled glass.
  2. Add the scoop of sorbet and top with prosecco.
  3. Garnish with a mint leaf.

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