The Clase Azul Plata Bunny Hop. (Courtesy Photo)
Did the Easter Bunny forget to leave a basket of seasonal sweets behind for you? That's alright because these festive cocktails are just as good as biting into a chocolatey bunny.
Summer Water Sangria:
• 1 bottle of Summer Water Rosé
• Orange, sliced
• 1/2 Grapefruit, sliced
• 1/2 cup Strawberries, sliced
• 1/2 cup Raspberries
• 1 Lime, sliced
• A handful of Mint Leaves
Pour bottle of rosé into a pitcher or punch bowl. Add fruit and mint leaves. Stir and let sit for 1 hour (or up to overnight) before serving. (Tip: pour into sealable mason jars for a cute Easter display!
The Clase Azul Plata Bunny Hop:
Yield: 4 cocktails
The Absolut Elyx Ingrid. (Courtesy Photo)
• 1 oz. Clase Azul Plata Tequila
• 1 oz. La Pinta
, Pomegranate liqueur
• 1/4 oz. Orange Liqueur
• 1/2 Lemon Juice
• 1 tsp. of Agave Nectar
• Lemon Peel, for garnish
Combine ingredients with ice in a shaker and mix. Pour into rocks glass.
The Absolut Elyx Ingrid:
• 1 1/2 parts Absolut Elyx
• 1/2 part Bitters
• 1 part freshly squeezed Grapefruit Juice
• 1/2 part Sugar Syrup
• 2 dashes of Orange Bitters
• 1/2 an Egg White
Shake all ingredients first without ice to emulsify egg white. Shake with cubed ice and strain into a chilled cocktail coupe. Garnish with edible flower.
Frozen Woodbridge Sauvignon Blueberry Lemonade:
Frozen Woodbridge Sauvignon Blueberry Lemonade. (Courtesy Photo)
• 2 cups frozen Blueberries
• 2 cups low-sugar Lemonade
• 1 cup Woodbridge by Robert Mondavi Sauvignon Blanc
• 1 cup Ice
• 1/4 cup Mint Leaves, plus more for garnish
Add the Woodbridge by Robert Mondavi Sauvignon Blanc and all ingredients to a blender and puree until smooth. Pour lemonade into four glasses and garnish with fresh mint. Serve immediately.
Cucumber Lime & Basil Prosecco Spritzer:
Cucumber Lime & Basil Prosecco Spritzer. (Courtesy Photo)
• 1 Lime, juiced
• 4 Basil Leaves
• 4 Cucumber Slices
• Santa Margherita Prosecco Superiore DOCG
Muddle lime juice, basil and cucumber in a shaker glass. (For extra flavor infusion allow mixture to marinate in the fridge for at least one hour.)
Add ice and shake mixture. Strain the juice only (about 1/2 oz.) into a Prosecco glass. Top with Santa Margherita Prosecco Superiore DOCG and garnish with a basil leaf and cucumber slice.
Breakfast Bourbon Egg Hunt: (Created by Masa Urushido, Bar Manager at Saxon + Parole of New York City)
• 2 parts Maker's 46
• 3/4 part freshly pressed Lemon Juice
• 1/2 part Simple Syrup (1:1)
• 1 bar spoon of Marmalade (preferably homemade)
• 1 Egg White
• Toasted Espresso Beans
• Orange twist
• 3 espresso beans, for garnish
Add toasted 5 to 8 espresso beans into Maker's 46, stir and let it macerate for one minute. Strain the beans and add all ingredients in a shaker. Shake without ice to combine all ingredients well together. Add ice and shake nice and hard. Strain into frozen footed highball.
Lavender Lemon Sparkler:
Breakfast Bourbon Egg Hunt. (Courtesy Photo)
Lavender Lemon Sparkler. (Courtesy Photo)
• 1 1/2 oz. Gin
• 1 oz. Lemon Juice
• 1 oz. Lavender Syrup*
• 4 oz. Sparkling Ice Classic Lemonade
• Lemon Twist, for garnish
• Lavender Sprig, for garnish
Fill a glass with crushed ice. Pour the gin, lemon juice, and the lavender syrup over the ice and stir. Float with Sparkling Ice Classic Lemonade, garnish with a lemon twist and lavender spring then serve.
• 4 tablespoons dried Lavender
• 1/2 cup Sugar
• 1/2 cup Water
Directions: Bring the sugar and water to a boil in a saucepan over medium-high heat, stir to dissolve sugar. Add lavender and bring to a simmer. Remove from heat, and allow the ginger to infuse for 30 minutes. Pour syrup through a finer strainer into an airtight container.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com