Sure, you could whip up a batch of Mimosas or Bloody Marys, but why not liven up this year’s Easter brunch celebration with something a little more unexpected? From frothy sours to fruity punches, try these spring-ready Easter cocktails.
Put those Easter eggs to good use and whip up this inventive twist on the classic sour. Portland bartender Jeffrey Morgenthaler uses bourbon, rich simple syrup and egg white.
With fresh berries, honey and yogurt, this just might be the perfect brunch cocktail.
Brandy Milk Punch
Brandy Milk Punch has long been a holiday staple in Louisiana—and thanks to the New Orleans restaurants run by the Brennan family, it’s now a brunch standard, too.
One of our favorite Easter cocktails of the crowd-pleasing French 75. It’s easy to assemble, especially when you make a batch ahead of time by combining the gin, citrus and syrup. Pour into flutes when guests arrive and top with sparkling wine for a no-fuss bubbly cocktail.
Chartreuse ups the herbacousness of this gin cocktail from bartender Andrew Volk in Portland, Maine.
Combining gin with sweet vermouth and a dash of port and Cointreau, this delicious punch is served with sparkling, homemade lemonade and loads of fresh fruit, mint and cucumbers.
Two types of tea blend with bourbon and bitters in this easy-drinking punch.
Sea of Cortez
This crème de cassis stunner offers an updated take on the classic El Diablo cocktail.