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Skip The Chocolate Easter Bunny This Year And Sip On These Festive Drinks

Nicole Barylski

Summer Water Sangria. (Courtesy Photo)

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

Directions: 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

Directions: 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

Directions: 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. (Courtesy Photo)

Frozen Woodbridge Sauvignon Blueberry Lemonade:

 • 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

Directions: 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. (Courtesy Photo)

Cucumber Lime & Basil Prosecco Spritzer:

 • 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 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

Directions: 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.

Breakfast Bourbon Egg Hunt. (Courtesy Photo)

Lavender Lemon Sparkler:

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

Directions: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.

*Lavender Syrup:

 • 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 NicoleBarylski NicoleBarylski

Added: April 11, 2017, 3:13 pm
Appeared In: food and wine >> mixology