Easter Sunday is April 24, and whether your bar is looking for brunch cocktails, spring-inspired cocktails, or candy-colored and sweet cocktails, we’ve got you covered with our Easter recipe round-up!
Pineapple Rum Rush
Ingredients:
1.5 oz Captain Morgan Original Spiced Rum
3 oz. Pineapple Coconut Juice
½ oz. Lime Juice
Top with Ginger Ale
Directions:
Add pineapple coconut juice, Original Spiced Rum, and lime juice to a glass. Pour half the pitcher mixture into each glass and top each glass off with half of the ginger ale. Garnish with pineapple wedges, a slice of lime, and a pineapple leaf.
Recipe by Captain Morgan.
Oaxacan Easter Bunny
Ingredients:
1 1/2 oz Recuerdo Mezcal Joven
1 oz cacao creme
1/2 oz honey
1/2 oz Carnation Evaporated Milk
1/2 oz Oaxacan chocolate, finely chopped (substitute semi-sweet chocolate if not available)
1/2 oz brown sugar
Directions:
Mix all ingredients except for the brown sugar in a shaker with ice, reserving half of the finely chopped Oaxacan chocolate. Rim a martini glass with a mixture of the brown sugar and the other half of the Oaxacan chocolate, strain the drink and serve.
Recipe by Recuerdo Mezcal.
Jack Rose
Ingredients:
2 ounces of D’usse VSOP
½ ounce pomegranate reduction
¾ ounce lime juice
Directions:
Shake until cold and fine strain into a chilled coupe. Garnish with lime wheel studded with marigold. Serve in a martini glass.
Recipe by Orno.
Moscato Strawberry Lemonade
Ingredients:
3 oz Barefoot Moscato
1 oz triple sec
2 oz lemonade
2 oz lemon-lime soda
Fresh Lime Squeeze
½ lemon, squeezed
2 lemon slices, quartered into 8 pieces
1 sliced strawberry
Mint leaf to garnish
Directions:
Fill a cocktail glass 2/3 with ice, layering in sliced strawberry and lemon pieces. Add liquid ingredients. Garnish with a sprig of mint and enjoy!
Recipe by Barefoot Wine.
Avalon Awakens
Ingredients:
2 oz Don Papa 7
10 oz Pineapple Juice
¾ oz Lime Juice
¼ oz Velvet Falernum
½ oz Ube Syrup
Directions:
In a cocktail shaker, add Don Papa Rum, pineapple juice, lime juice, velvet falernum, Ube syrup* and fill with ice. Shake and strain into high ball glass over ice. Garnish with a pineapple wedge and straw.
Recipe by Mixologist Tomas Delos Reyes.
Hibiscus Cooler
Ingredients:
1.5 oz. Dos Hombres Mezcal
.50 oz. Agave Syrup
.75 oz. Fresh Lime Juice
10 oz. Hibiscus Tea
Directions:
Add all ingredients minus soda water to a shaker tin with ice. Shake then strain into a rocks glass over ice. Top with soda water. Garnish with dried hibiscus flowers and lime wheel.
Recipe by Dos Hombres Mezcal.
The Suncup
Ingredients:
1 ½ oz Kilinga Silvestre Bacanora
½ oz Apologue Saffron Liqueur
½ oz Forthave Marseille Amaro
½ oz Greenbar Grand Poppy Amaro
½ oz Agave
¾ oz Lime Juice
Directions:
Add all ingredients into a shaker tin filled with ice. Pour into a rocks glass filled with fresh ice and garnish with a nasturtium leaf.
Recipe by Cassia Bar Manager Jiayu Liu.
Honey Badger
Ingredients:
1.5 oz of Clyde Mays
1.5 oz of Jalapeno Honey
1 oz Fresh Lime Juice
1 oz Agave Nectar
Directions:
Combine in a shaker. Pour and garnish with jalapeno slices.
Recipe by JW Marriott San Antonio Hill Country Resort & Spa.
BACARDÍ Blueberry Lime Mojito
Ingredients:
1 ½ oz. BACARDÍ Lime Flavored Rum
10 blueberries
6 mint leaves
4 oz. BACARDÍ Lime & Soda Real Rum Cocktail
Directions:
Muddle blueberries in a highball glass then add the mint and gently press to release the oil. Add crushed ice and BACARDÍ Lime Flavored Rum and stir to incorporate. Top with BACARDÍ Lime & Soda Real Rum Cocktail and add more crushed ice. Garnish with a lime wheel and a mint spring.
Recipe by BACARDÍ.
Baa Baa Bramble
Ingredients:
1 ½oz. Skrewball Peanut Butter Whiskey
½oz. Green Chartreuse
½oz. Lemon Juice
5 Blackberries
Mint & Blackberries for Garnish
Directions:
Muddle blackberries and then add remaining ingredients. Shake and pour in a collins glass and top with soda. Garnish with mint and blackberries.
Recipe by Skrewball.
Havana Club Corazon De Melon
Ingredients:
3 oz fresh cantaloupe juice (blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer)
2 oz HAVANA CLUB Blanco
½ oz fresh lime juice
1 oz simple
1 ounce maraschino cherry juice
optional – Dash of Orange Bitters
Directions: Add the rum, cantaloupe juice, syrup, cherry juice and lime juice to a shaker filled with ice. Shake for 30 seconds then pour into a frosty glass. If you’d like some bubbles, splash some seltzer on top! Garnish with a wedge of lime and a melon ball.
Frozen version:
1 cups cubed honeydew (1 melon)
2 oz HAVANA CLUB Blanco
¾ oz fresh lime juice
1 teaspoon of honey
½ cup crushed ice
optional – Dash of Orange Bitters
Directions: Place all ingredients in a blender except crushed ice. Blend, starting at low speed and moving up to high speed until honeydew is pureed. Add crushed ice and blend again until incorporated.
Recipe by Havana Club.
Cocoyage (Lafcadio Hearn 1880)
Ingredients:
1 1/2 oz. Genever
3/4 oz. The Perfect Purée Coconut Puree, thawed
1/4 oz. Demerara syrup
1 barspoon pimento dram
Whole egg
Pinch of salt
Directions:
In a cocktail shaker, combine all ingredients and add ice. Shake vigorously, strain and serve in a glass.
Recipe and photo by Marcelo Chasi.
Easter Sour
Ingredients:
1 oz. Journeyman bourbon whiskey
1/2 oz. Marie Brizard elderflower liqueur
3/4 oz. The Perfect Purée Peach Ginger blend, thawed
3/4 oz. fresh lemon juice
1 egg white
Directions:
Combine all ingredients in a cocktail shaker and shake. Add ice and shake again very well. Strain into a martini or a cocktail glass and garnish with a peep.
