Want to serve fancy brunch cocktails for Easter? Consider one of these tasty and festive options.
Easter is quickly approaching and with it we're talking all about the Easter brunch menu. Today specifically, it's brunch cocktails!
Are you a breakfast or lunch person? My answer is, YES! It is the best of both worlds. Morning meets afternoon. Sweet meets savory. Coffee meets booze.
Most importantly, friends meet friends. It’s a relaxed occasion with zero expectations besides sharing in laughter and good food.
Typically, this is a weekend ordeal. You need time to unwind and enjoy with no plans to burden your day. That's what makes brunch so great.
I prefer brunch served early afternoon on Sunday. This gives me time to sleep off the previous night if you know what I mean.
Those drinks serve their purpose and have earned their spot at the top. However, who doesn’t love a good twist on an old classic?!
Afterall, brunch is a serious ordeal that deserves to evolve with the times. If alcohol isn’t your thing, that’s ok, you still get to participate in the fun.
Most of these recipes can easily be made without booze. For instance, swap out sparkling grape juice for champagne for a festive alcohol-free adaptation.
Alright, I’ve a talked enough about my affinity for brunch. Let’s jump into the recipes!
Brunch Cocktails Perfect for Your Easter Brunch Menu
Ok, this isn’t exactly a new take on an old classic, but that doesn’t make it any less deserving of its place on this list.
The Bay Breeze has been around for many decades and is highly popular on the east coast. It’s tangy and refreshing and undeniably easy to drink.
So easy in fact, you may want to keep a tally of how many you’ve had. (I'm here to dispense all the good advice, ok?)
This is a simple recipe using a Cape Codder (vodka and cranberry) as a base and adding pineapple juice.
Or you can swap the pineapple juice for grapefruit and you have yourself a Sea Breeze!
Carrots? Really? Yes, really. I understand your hesitation. I was just like you. In all my years of craft bartending, never once did I use carrots.
I’m here to tell you, I was wrong. This adult beverage is a sweet and savory masterpiece with a little zip from the ginger and a subtle tartness from the lemon.
You may turn you nose at the addition of an egg white, but please be open to this! It makes the drink.
You literally cannot taste it in your drink, but you will be rewarded with the best frothy drink you’ve ever had.
Nothing says hangover cure like going straight for the tequila! (We all laugh, but there's an element of truth there.)
I had to skip trying this recipe. Tequila and I have not been on speaking terms since 2005.
However, I did implore the help of some friends who have worked out their past grievances with the Mexican spirit and they assured me that it was worth trying.
Turns out, I don’t hate tequila, I simply hate cheap tequila. Give me a bottle of extra añejo and I’m good to go.
This particular recipe is only 4 ingredients: equal parts tequila, orange juice, champagne, and a splash of grenadine. That’s it.
The grenadine not only gives the drink its popular sunrise look, but also adds a touch of sweetness.
Just make sure your champagne is ice cold. If it hits too hard, add a little extra orange juice.
I am here for all things peach! Without question, it’s my favorite fruit and my favorite flavor to add to teas and lemonade.
This is a super fun and easy recipe to make. Just add all of the ingredients to a punch bowl and serve - a great addition to your Easter brunch menu!
For those that aren’t fans of gin, you can easily substitute vodka, but you don’t really taste the gin.
This recipe also gives you the instructions for making an ice ring to float in the punch bowl. I wish I would’ve thought to do this at our last brunch.
Simply fill a bundt cake pan halfway with water and freeze solid. You can even toss edible flowers or fruits in for a garnish.
The larger surface area the ice has, the longer it will take to melt, keeping your punch from getting too watered down.
Orange Crush was a childhood favorite of mine. Heck, it’s an adult favorite of mine. This brunch cocktail recipe tastes exactly like the soda, except better.
This one is kind of like a screwdriver only more flavorful and bubbly with the addition of lemon-lime soda.
It's another simple yet delicious recipe that makes refreshing addition to your Easter brunch menu.
Add all your ingredients into an ice filled glass, give it a stir, and serve.
Drinker beware; these go down about as easy as the soda did. Use proper caution!
Here we go again with peaches! I’m here for all of it! And I'm here to proclaim that peach is the perfect flavor for Easter. It's fruity, sweet and refreshing.
And to be honest, there isn’t much in this world that I like more than sitting on a patio in the spring and summer, sipping a slushie on a warm Sunday afternoon.
You’ll need a blender for this recipe. Toss in frozen peaches with simple syrup and blend until smooth. You can also use fresh peaches, but you must freeze them first.
While the blender is still running, slowly pour in your bottle of white wine until everything is incorporated and smooth in texture.
If your consistency isn’t slushie enough, try adding a few ice cubes and pulse the blender until smooth again.
Another fusion recipe combining everyone’s brunch favorites; margaritas and champagne! Margaritas aren’t just for taco night anymore.
If you’re a margarita drinker, chances are you have a favorite recipe or a restaurant that does it the way you like.
This recipe is fairly simple in design but not simple in flavor. Instead of using sour mix or simple syrup, swap in chilled champagne for a bubbly twist.
Fresh squeezed lime is the game changer. The bottled stuff isn’t bad, it just can’t compare to fresh.
If you plan to shake your cocktail instead of stir, add your champagne after you shake it like a polaroid picture.
Otherwise, it will flatten the carbonation from the champagne and also make a mess. Never a good look at Easter brunch.
The mimosa hasn’t changed much since it was first invented at a hotel bar in Paris in 1925.
Or was it in San Francisco in the 40’s by famed director Alfred Hitchcock? No matter the origin, one thing is for certain, the mimosa is here to stay.
In this case, we are using grapefruit instead of orange juice, making this brunch cocktail slightly more tart than sweet. (It pairs well with Easter candy!)
Let’s talk champagne. This doesn’t have to be an expensive bottle. In fact, I would suggest NOT using anything expensive since you’re adding juice.
I like fresh squeezed juice in mine. If you don’t have time or patience for that, just go with a decent bottle of juice. No need to complicate an uncomplicated recipe.
Mimosas and brunch go together like, well…like mimosas and brunch. It’s a match made in heaven. It’s slightly sweet and extra refreshing.
Our friends at One Sweet Appetite went above and beyond and provided us with different variations of this delightful drink.
Again, for those that do not imbibe, the champagne is easily switched with ginger beer, sparkling cider, or any sort of carbonated citrus beverage.
No one gets left behind at brunch!
Champagne and orange juice are all you need to get started. Make sure both are well chilled, and equal parts. Adjust the ratio to your preference.
Brunch is all about inclusion. Everyone is welcome at the table and there is something for everyone.
Tweak these recipes to your tastes and preferences and let us know which ones you tried and what you thought!
Before I go, I felt it necessary to include my favorite: The Bloody Mary. No weekend breakfast or brunch should be without this timeless beverage.
Most people have their own version, so I won’t bore you with mine, but rather give you a standard recipe that you can build from. It’s more fun that way!
Remember to drink responsibly and always use a designated driver!
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Ryan is a food and writer from Toledo, Ohio where he's had a love affair with food since 1984. When he's not cooking or writing, he's planning the next he wants to eat.Tags: Easter, Brunches, Cocktails, Entertaining