Easter arrives early this year, which means we can officially welcome Spring with some fresh and flavourful cocktails.
The temperatures are rising, the daffodils are out and a couple of extra days to unwind are as welcome as a crème egg for breakfast.
Easter weekend is the perfect time to entertain and if you’ve recently taken one of our Cocktail Masterclasses now’s your chance to show off your skills and impress your guests.
Whether you’re having an intimate brunch with friends, or a more formal lunch with family, there’s a fun, delicious cocktail that complements any occasion.
The easiest way to make an ordinary brunch extra special. You can use Champagne or Prosecco, freshly squeezed orange juice or store bought, or mix it up with another flavour like mango or lychee.
Champagne (or Prosecco)
Juice (of your choice)
Rinse and chill Champagne flutes in the freezer to frost glasses. Pour juice into flute until about a quarter full.
Top with Champagne or Prosecco and a dash of Orange Liquor.
If you love watermelon (and rum) then this fresh and fruit cocktail is a great way to start your Easter weekend.
Handful fresh mint leaves
3 tsp brown sugar
1/4 cup seedless watermelon (cut into 1/2-inch cubes)
50 ml white rum Soda Water Mint sprig, watermelon wedge for garnish
In a highball glass, muddle mint, lime, and sugar until the sugar dissolves. Add watermelon, and continue to muddle. Pour in rum and fill the glass with crush ice, stirring gently.
Top with soda and garnish with a mint sprig and a wedge of watermelon.
This is a grown up combination for the gin lovers out there. It works best with a classic dry gin (rather than infused) and the rosemary adds a hint of sophistication and style.
50 ml gin
2 tsp lemon juice
1 tsp Rosemary Syrup (see recipe below)
Ice cubes Cold soda water
1 rosemary sprig for garnish
Stir the gin, lemon juice and Rosemary Syrup* together in a glass.
Fill the glass halfway with ice, top with club soda. Garnish with the rosemary and serve.
* For the Rosemary Syrup, bring 2 cups water, 1/2 cup sugar & 4 rosemary sprigs to boil in a saucepan and simmer for 2 minutes. Remove from the heat and let sit for 15 minutes. Strain the syrup and chill.
Pretty cocktails just taste better for some reason, and this one is as easy to make as it is tasty and attractive.
50 ml Cachaça
20 ml Sugar Syrup
Half a lime cut into 4 pieces
Handful of mixed berries (raspberries, blueberries, strawberries, etc.)
In a rocks glass, muddle the lime with the berries and sugar syrup. Add the Cachaça and lots of crushed ice and stir.
Garnish with berries and serve with a straw.
Refreshing and delightfully green, this daiquiri is packed with vitamin C and tastes fantastic.
1 kiwi (peeled and sliced)
2 -3 tsp sugar syrup
1 tablespoon lime juice
50 ml white rum
2 slices kiwi or a lime wedge for garnish
Blend the sliced kiwi, sugar syrup, lime juice and rum. Add a handful of ice and continue to blend until smooth.
Serve garnished with kiwi slice or lime wedge and a straw.
This is definitely a crowd pleaser, and you can make it in advance and add the ice when your guests arrive.
½ cup lemon juice
1 cup sugar syrup
2 cups cranberry juice
1 cup vodka
½ cup orange liquor
2 cups soda
Fresh mint sprigs
Fruit for garnish.
Mix all ingredients except the soda in a large serving jug. Add lots of ice and top with soda.
Garnish with lemon slices, fresh fruit and mint sprigs.
An alcohol-free alternative that’s a real treat. It requires a bit of work, but the combination of white chocolate and raspberries is out of this world.
2 tbsp white chocolate (melted)
1/2 cup vanilla yoghurt
3/4 cup frozen raspberries
1 cup almond milk
Berries and chocolate shavings for garnish
Melt the white chocolate in the microwave for about 20-30 seconds and set aside. Once slightly cooled, add the melted chocolate, yoghurt, raspberries and almond milk, plus a handful of ice to a blender and blend until smooth.
Pour into tall glass and garnish with berries and chocolate shavings.