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The 10 Best Easter Cocktails To Greet Spring

An eggcellent assortment of brunch favorites and springtime spritzes.

<p>Tim Nusog</p>

Tim Nusog

Easter is one of the biggest food holidays of the year and the festivities wouldn’t be complete without a seasonal cocktail to mark the occasion. From brunch favorites, and easy batch refreshers, to springtime spritzes and sparklers, we have an eggcellent assortment of drinks guaranteed to please all the peeps partaking.


Let’s hop to it! Here are the best Easter cocktails to make this year.

Cucumber Basil Martini

<p>Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell</p>

Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell

This gin-based cocktail from famed chef and restauranteur Laurent Tourondel combines fresh cucumber, ginger, basil, and lime juice resulting in a cross between a Mojito and a classic Gimlet.

The bright botanical ingredients and crowd-pleasing balance of cool and spicy elements make this the perfect refresher to usher in warmer days.

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Yuzu Amaro Spritz

<p>Matt Taylor-Gross / Food Styling by Lucy Simon</p>

Matt Taylor-Gross / Food Styling by Lucy Simon

This herbaceous, citrus-forward long drink comes from beverage manager Alan Wither for New York City’s Principe and features the floral Fever Tree yuzu lime soda.

Herbaceous amaro and dry vermouth make up the base of this low-ABV highball, with honey syrup and freshly squeezed lime juice added for balance. The yuzu and lime soda give this drink zesty bubbles and a floral zing, reminiscent of early spring.

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French Blonde

<p>Food and Wine / Tim Nusog</p>

Food and Wine / Tim Nusog

Whether or not it’s truly Taylor Swift’s favorite cocktail, this fresh and floral concoction is perfect for a spring gathering.

French aromatized wine Lillet Blanc, alongside elderflower liqueur and freshly squeezed grapefruit juice, makes this an ideal Easter brunch cocktail. The lower alcohol content also makes the French Blonde an excellent aperitif to serve before the meal.

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Orange Liqueur Mimosa

Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee
Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee

One of the most famous brunch cocktails is bound to make an appearance at Easter festivities this year. Might as well up upgrade it with a simple and elegant twist.

This elevated Mimosa swaps out traditional orange juice with an easy-to-make homemade orange syrup and a touch of luscious orange liqueur such as Cointreau or Grand Marnier. The orange syrup recipe can be scaled up and batched in advance and kept in the refrigerator for up to three weeks. For those looking for an alcohol-free option, the syrup can also be added to sparkling water and zero-proof cocktail creations.

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Pomegranate Margarita

<p>Brie Goldman / Food Styling by: Lauren McAnelly / Prop Styling by: Gabriel Greco, Addelyn Evans</p>

Brie Goldman / Food Styling by: Lauren McAnelly / Prop Styling by: Gabriel Greco, Addelyn Evans

This large-format Margarita variation is made to serve eight and consists of blanco tequila, fresh lime juice, pomegranate syrup, and orange bitters. A black lava salt rim serves as a striking garnish, contrasting with the fuchsia-hued drink, and as a slightly smoky addition that brings out the earthy agave notes in the tequila.

Scale up this recipe to batch an even larger amount for a crowd, so you don’t have to worry about shaking and stirring during your Easter celebrations.

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Aviation

<p>Tim Nusog</p>

Tim Nusog

Taking a cue from Easter pastels, this light purple stunner, known for its striking hue, is an obvious choice to brighten up the holiday meal.

Dating to the turn of the century, The Aviation is a pre-Prohibition classic that largely follows the classic Gin Sour template and combines gin, lemon juice, maraschino liqueur, and the crucial, crème de violette, where the drink gets its signature color and floral flavor.

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Japanese Cocktail

This three-ingredient cocktail, created by the pioneering bartender and author Jerry “The Professor” Thomas, combines cognac, orgeat syrup, and aromatic bitters.

According to cocktail historian, David Wondrich the Japanese Cocktail is likely one of only two cocktails created by Thomas himself for his seminal book, The Bartender's Guide: How to Mix Drinks published in 1862.

This recipe is closely adapted from the original and follows the Old Fashioned formula of spirit, sugar, bitters, and water.

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The Monarch Cocktail

Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis
Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis

This Martini variation from Shannon Tebay, head bartender at The American Bar at the Savoy Hotel in London, utilizes a dry gin as the base and combines the blush-colored Lillet Rosé and Pamplemousse liqueur with a dash of Peychaud's bitters.

Orange blossom and grapefruit notes mingle with the gin’s botanicals and the spicy bitter complexities for a subtly sweet take on a Vesper.

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French 75

<p>Chelsea Kyle / Food Styling by Drew Aichele</p>

Chelsea Kyle / Food Styling by Drew Aichele

This classic combination of gin, lemon juice, and simple syrup with a topper of  Champagne is a brunch staple that can be enjoyed through the evening.

Likely originating during Prohibition, this sparkler was named for the 75-millimeter field gun used by the French during World War I. Be warned as this cocktail tends to live up to its name, and can pack quite the punch.

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Silly Rabbit

© David Malosh
© David Malosh

With a name like Silly Rabbit, this ginger-spiced carrot juice cocktail deserves a spot at your Easter feast.

Created for the now-shuttered Los Angeles cocktail lounge Pour Vous by bar pros Lindsay Nader and Dave Fernie, this herbaceous drink combines pear brandy, fresh carrot and lemon juice, Yellow Chartreuse, and spicy ginger syrup. The vibrantly colored cocktail gets a pear fan as garnish atop a chilled coupe glass.

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