Brunch is one of the grand Easter traditions. It's right up there with hiding candy in eggs, because rabbits...lay...eggs? Look, it doesn't need to make sense. All you need to know is that this Sunday you're encouraged - one could argue required - to kick back with friends and family and enjoy brunch. To help you celebrate right here are 4 Easter cocktails that will get you into a celebratory mood quick like a bunny and get your cotton tail wiggling.
Courtesy of CRUSH at MGM Grand
- 1.5 oz. Ketel One Citroen
- .5 oz. St-Germain
- 1 oz. Lemon juice
- 1 oz. Simple syrup
- 1 oz. Blueberry pomegranate juice
- Splash of Champagne
- Garnish with a Peep
Directions: Shake all, except Champagne. Strain into Martini glass, and top with Champagne. Garnish with a Peep.
Courtesy of Inspired by Charm
- 1.5 oz. Whipped vodka (or vanilla vodka)
- 1.5 oz. Coconut rum
- 2 oz. Half and half
- .5 oz. Cream of coconut
- Splash of pineapple juice
- Honey, chopped sweetened coconut, and marshmallow to garnish
Directions: Begin with two shallow dishes. To one, add a teaspoon of honey. To the other, add the sweetened coconut. (I recommend giving the coconut a rough chop before using.) Rim the edge of the Martini glass first in the honey and then in the coconut. Set aside.
In a cocktail shaker filled with ice, combine the whipped vodka, coconut rum, half and half, cream of coconut, and pineapple juice. Shake vigorously, then strain into your prepared Martini glass.
Using a knife, make a small slit in a marshmallow. Slip the marshmallow on the side of the martini glass.
Sip and enjoy!
Courtesy of Americana
- 1 oz. Pama Pomegranate Liqueur
- 2 oz. Deep Eddy Lemon Vodka
- 0.5 oz. Cointreau
- White cranberry juice
Directions: Garnish a half Hurricane glass with Pop Rocks and a bunny ring pop. Mix all ingredients in a shaker; fill shaker with white cranberry juice. Mix together and pour into a half Hurricane glass.
Coconut Macaroon Nests
Courtesy of Inspired by Charm
Makes about 30
- 4 Egg whites
- 1 tablespoon Sugar
- 0.5 teaspoon Sugar
- 1 Package (14 oz.) sweetened flaked coconut
- 0.5 cup White chocolate chips, melted
- 70-90 Mini candy eggs
Directions: Begin by preheating your oven to 300 degrees Fahrenheit. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.
In a large bowl, combine the eggs whites, salt, and sugar. Then, with a fork, mix in the coconut.
Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.
Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)
Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.
With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
Pack and store in an air-tight container.