2011 Easter Drinking Guide

photo by feastoffun.com

Well, it’s time again to don your bonnet (with all the frills upon it) and go hoppin’ down the bunny trail, cause Easter’s on its way! While not normally known as a rip-roaring alcohol-filled holiday, Easter Sunday usually involves relatives, so drinks are in order! Rather than serve you up a gaggle of pastel, sugary, vomit-inducing, drinks (complete with matching table-scape), here’s a few recipes that won’t get you exiled by your cocktalian friends:

Jelly Bean Sugar

  • 1/2 oz Blackberry brandy
  • 1/2 oz Absinthe
  • 1/2 oz Southern Comfort

Glass: Shot

Garnish: None

Add ingredients to glass in order listed, floating each layer upon the previous one by pouring it gently over the back of a spoon.

Bunny Hug Cocktail

This bunny only poops jelly beans of the black variety, and seriously, how can you resist a drink when Harry Craddox himself states that it should be poured down the drain!

recipe adapted from Trader Vic’s Bartender’s Guide, 1947

  • 1/2 oz gin
  • 1/2 oz bourbon
  • 1/2 oz absinthe

Glass: Cocktail

Garnish: None

Shake with ice and strain into a chilled cocktail glass.

Easter Martini

Created by Simon King, MJU Bar, Millennium Hotel, London in 2003. Recipe adapted from Difford’s Guide #6

  • 4 whole Cardamom pods
  • 2 fl oz Vanilla vodka
  • 1 fl oz White crème de cacao
  • ¼ fl oz Simple syrup
  • ½ fl oz Chilled mineral water
  • ½ fresh Egg white

Glass: Cocktail

Garnish: crumbled Cadbury’s flake bar (or grated chocolate)

Muddle Cardamom pods in the base of a shaker, add the rest of the ingredients, shake with ice and strain into a chilled cocktail glass. Garnish.

Other ideas:

mix up a pitcher of homemade Pimm’s Cups, from Imbibe Magazine

About Gregory Priebe

Time Lord Bartender: Two livers, sonic corkscrew, liquor cabinet "bigger on the inside".