10+ springy cocktails perfect for Easter

Adults can have fun on Easter too! Chances are your Easter will include munching on brunch food (check out these recipes for our favorites) that'll taste even better with a cocktail in hand.

Flavored spritzers made with sparkling wines infused with springtime-fresh flavors like cucumbers and strawberries are a no-fail, while a colorful and fruity hibiscus cocktail will add a pep to your step.

Check out our favorite Easter-worthy cocktails in the slideshow below:

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Delicious Easter cocktail recipes
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Delicious Easter cocktail recipes

Cherry Rosé Cocktail

Ingredients: 

5 oz Angry Orchard Rose Cider
1 oz Brandy
0.75 oz Lemon
0.5 oz Simple Syrup
1 tsp Cherry Preserves 

Directions:

Add all ingredients to a shaker and shake then strain over ice in a pint glass. Top with Angry Orchard Rose cider. 

Woodbridge by Robert Mondavi Sparking White Wine Sangria

Ingredients:

1 regular sized bottle Woodbridge by Robert Mondavi Sauvignon Blanc, chilled
1 medium lemon, seeds removed and cut into 1/8-inch wedges
3 medium summer peaches, pitted and cut into ¼-inch wedges
2 pints blackberries
2 cups sparkling water, chilled

Spritzer tips: Want to make it a little stronger? Cut the sparkling water by half.

Directions:

Make the spritzer mix: In a large pitcher, combine the Woodbridge by Robert Mondavi Sauvignon Blanc, lemons, peaches and blackberries. Refrigerate for an hour, overnight, or up to 3 days. Serve! When ready to serve, stir in the sparkling water and enjoy!

T&T Smash

Ingredients:

1.25 oz. Tanqueray No. TEN
.25 oz. Orgeat (almond liqueur)
Fever-Tree Natural Light Tonic Water
4 Fresh Blackberries
 

Directions:

Muddle blackberries in the bottom on Collins glass. Add ice, gin and orgeat. Top with tonic water and gently stir.

Garnish: Cardamom seeds and floating blackberries.

T&T Rose

Ingredients:

1.25 oz. Tanqueray London Dry
½ teaspoon Rose Water
Fever-Tree Elderflower Tonic
 

Directions:

Add gin and rose water to balloon wine glass over ice. Top with elderflower tonic and gently stir.

Garnish: Edible rose petals, raspberries and strawberries.

Purity Cucumber Gimlet

Ingredients:

2 parts Purity Vodka
¾ part fresh squeezed lime juice
¾ part simple syrup
4 sliced cucumber

Directions:
Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass. Garnish with lime wheel.

Purity Rosemary Hound

Ingredients:

2 parts Purity Vodka
1 part simple syrup
4 tablespoons fresh rosemary
½ part ruby red grapefruit juice
2 sliced ruby red grapefruit, for garnish
​​​​​​​
Directions:

Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slice.

Purity Berry H20

Ingredients:

4 parts Purity Vodka
3 parts berry water (1 cup mixed berries, 1 long piece of lemon zest and 4 parts distilled or bottled high-quality water)


Directions:

Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours—or preferably overnight, before serving.

Serve the vodka mixed with the Berry Water either shaken and served strained or just combined over ice.

Sparkling Frosé

Ingredients:

½ Bottle of Sparkling Ice Cherry Limeade
8 Rosé Ice Cubes
1oz lemon juice
Mint, for garnish

Directions:

Pour rosé into an ice cube tray and place in freezer until frozen. In a blender, combine Sparkling Ice Cherry Limeade, rosé cubes and lemon juice. Garnish with a mint sprig and serve.

Champagne Popsicles 

Ingredients:

Sparkling Ice, assorted flavors
1 bottle Champagne
Popsicles, complementary flavors

Directions:

In a wine glass, pour equal parts Sparkling Ice and Champagne. Place a popsicle in upside down and serve.

Kim Crawford's Rhuby Rad

Ingredients:

1 1/2 oz Kim Crawford Sauvignon Blanc
1/2 oz Lemon Juice
1/2 oz Rhubarb Syrup
1/2 oz Lillet Blanc Aperitif
Rhubarb Ribbon For Garnish
For The Rhubarb Syrup
3/4 Cup Thinly Chopped Rhubarb
1/2 Cup Sugar
1/2 Cup Water
1/4 Teaspoon Pinch Of Orange Zest

Directions:

Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon. 

Casa Noble's Noble Twist

Ingredients:

1.5 oz Casa Noble Añejo Tequila
0.5 oz lemon juice
0.5 oz lime juice
0.25 oz green chartreuse
0.5 oz simple syrup
Lemon peel

Directions:

Place all ingredients, except lemon peel, in glass; add ice and swizzle. Squeeze lemon peel; rub around rim and drop into glass.

Hibiscus Cocktail

Ingredients:

Santa Margherita Prosecco Superiore
Whole hibiscus flowers, packed in syrup
8 tsps of hibiscus syrup used to pack the flowers

Directions:

Place a whole hibiscus flower in the bottom of glass.
Fill glass with Santa Margherita Prosecco Superiore to ¾” of the rim. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.

RUFFINO's Rhuby Squeeze

Ingredients:

2 parts Ruffino Prosecco
1 ½part fresh grapefruit juice
1 part Campari
¾ part honey syrup (2:1 honey to water)

Directions:

Build cocktail in a high ball glass with ice. Garnish with a grapefruit slice.
 

RUFFINO's Citrus Reviver

Ingredients:

2 parts Ruffino Prosecco
3 clementine wedges & more for garnish
6-7 mint leaves & more for garnish
1 part white rum
3/4 parts lemon juide
3/4 parts simple syrup
 

Directions:

Muddle the clementine wedges with the mint. Add in the remaining ingredients except for the Ruffino Prosecco. Shake and fine strain (double strain) into a highball glass with ice.
Top with prosecco and garnish with fresh mint sprigs and clementine wedges.
 

SVEDKA's Blue Lagoon

Ingredients:

1½ parts SVEDKA Strawberry Colada
½ part Blue Curaçao
½ part pineapple juice
½ part fresh lime juice

Directions:

Combine all ingredients in a blender, adding ½ cup of crushed ice last. Blend on high for 5 seconds and pour into a large port glass. Garnish with sliced strawberries.

Orange Cinnamon Blossom

Ingredients:

1/2 lemon
1/2 orange
1 tablespoon honey
1/4 cup sugar
3 whole cloves
3 whole allspice
2 cinnamon sticks

Directions:

Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes.  Keep warm over low heat. Ladle into heatproof cups or wine glasses.

Peachy Keen Cocktail

Ingredients:

1  bottle prosecco, preferably Santa Margherita Prosecco Superiore DOCG
3  fresh peaches, pitted and halved
1/2  Ounce  fresh ginger, chopped
3  Tablespoons  sugar
2  Tablespoons  fresh lime juice
3  Cups  crushed ice

Directions:

Place peaches, sugar, lime juice, ginger, and prosecco in blender. Blend at medium speed until smooth. Add ice to the blender and process.

Sparkling Punch

Ingredients:

1 750-ml bottle chilled Santa Margherita Sparkling Rosé
3/4 cup limoncello
1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed

Directions:

In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.

Cucumber Lime & Basil Prosecco Spritzer

Ingredients:

1 lime juiced
4 basil leaves
4 cucumber slices
Santa Margherita Prosecco Superiore DOCG

Directions:

Muddle lime juice, basil and cucumber in a shaker glass. (For extra flavour infusion allow mixture to marinate in the fridge for at least one hour.) Add ice and shake mixture. Strain the juice only (about ½ oz.) into a Prosecco glass. Top with Santa Margherita Prosecco Superiore DOCG and garnish with a basil leaf and cucumber slice.

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