Spring is here, and Easter is just a few weeks away. The warming weather and blooming flowers all are inspiration to some beautiful and Instagram-ready cocktails created in the spirit of the season.
At the seaside restaurant Bar Marseille in the Rockaways area of New York, the Peeptini is made with Empress gin, Lillet Rose, raspberry, citrus, and aquafaba. Bar Manager Daniel Trujillo said, “The Peeptini is a refreshing floral gin sour made with aquafaba instead of egg whites, so it’s vegan as well.”
GGR White Tea
At Loews Atlanta Hotel’s Saltwood Bar in Atlanta, Georgia, gin and ginger are blended with rosemary infused white ginger and pear sweet tea, and garnished with candied ginger and rosemary sprig. “Sweet tea is a southern staple and there’s no better way to toast to Easter and spring in Atlanta than with this refreshing cocktail, blending gin, ginger and sweet white tea,” said Saltwood Bar Manager, Tracy Martin.
At the Loews Atlanta Hotel’s Saltwood Bar in Atlanta, Georgia, this cocktail is made with Gin, St-Germain, Lemon Juice and a splash of simple syrup served over ice and garnished with an edible flower “The floral flavor of the gin and the elderflower notes of St-Germain blend to create a celebration of Spring with each sip. The Easter Lily is a perfect cocktail for Easter brunch with family and friends,” said Brian McDaniel, Outlet Manager at Loews Atlanta Hotel.
The Bellevue-Stratford’s Secret
At Huntress Steakhouse in San Diego, this cocktail is based on the pre-prohibition classic cocktail The Clover Club, which emerged in the 1800’s from a Philadelphia mens group of the same name, this modern day riff is the perfect refreshing cocktail for Easter Brunch. “The drink traditionally made with gin, lemon, raspberry syrup, and egg white has been given a south of the border flair utilizing the Izo Sotol and a strawberry mint syrup. Sotol is fermented and distilled dasylirion, a plant similar to agave that is a part of the asparagus family. It has a flavor that is reminiscent of a cachaça or agricole rhum, with tropical fruit structure and a sweet grassy finish that lends itself to this refreshing take on a Clover Club. As we gather for Easter let’s all celebrate with a tasty cocktail that everyone will enjoy,” said bartender Joree Weatherly.
Run Rabbit Run
At The Sand Dollar Lounge in Las Vegas, Run Rabbit Run is a vegetable margarita with a kick that was born to be a banger. Made with reposado tequila, Montenegro, carrot juice, lime juice, agave, turmeric, cayenne, and a fresh basil sprig for garnish. Created by Bar Manager Chase Gordon… “While taking turmeric gummies and drinking a glass of carrot juice, I asked myself could this be a cocktail? Lay off the chocolate rabbits and come drink like one.”
Candied Carrot Spritz
At the Lobby Bar at The Godfrey Hotel Boston, just in time for spring and Easter, they are premiering the Candied Carrot Spritz, which is chock full of flavor. Every sip bursts with notes of brown sugar and carrot. This delightful cocktail is crisp, sweet, and refreshing all at the same time. “This is the perfect cocktail to enjoy festive cheers on Easter while sneaking in an extra liquid serving of your vegetables!” said mixologist Cassie Stockbridge.
Peaches N Rye
At Bistronomy by Nico located in downtown Charleston, the Peaches N Rye cocktail is the perfect cocktail for Easter brunch. Made with Revival Rye, Stirrings Peach, St. Elizabeth Allspice dram, Fee Bros. peach bitters, and topped with a dry sparkling wine. “The inspiration for the Peaches N Rye came from a daydream involving a sultry song and a craving for a bellini. The Peaches n’ Rye is a brunch must have; sweet peach flavor greets the drinker with a lingering tiki spice and rye whisky backbone punctuated by bright citrus. Dry sparkling lends a cleansing acidity, while the effervescence creates a very drinkable, refreshing sipper for a spring/summer day,” said Jeff Cash, Bar Manager and Assistant Manager.
Sound of Sunshine
This cocktail from Briana Parino, the Bar Manager at Gertie’s Whiskey Bar in Nashville, is made with strawberry-infused gin, orange syrup, orgeat, and lime. “My inspiration was more so focused on the flavors that I wanted to come together in this cocktail — I wanted it to be fruit-forward and refreshing. I knew I needed gin and strawberry, I also knew I wanted orange and vanilla. So I combined all of those elements together with Orgeat, and it came together beautifully in the Sound of Sunshine!” said Briana Parino.
Ramos Gin Fizz
At Chandelier Bar at the Four Seasons Hotel New Orleans, the Ramos Gin Fizz cocktail is made up of Henry Ramos Gin, citrus, egg whites, cane sugar, cream, orange blossom water, seltzer, providing an array of fresh floral flavors. “This Easter weekend, bring your egg hunt to Chandelier Bar. The Ramos Gin Fizz is a classic New Orleans cocktail known for its use of egg whites to create a frothy, cloudlike head. By sourcing the best product available, such as yard eggs from Greener Pasture Farms and heavy cream from a local dairy, we have elevated the classic Fizz for today’s discerning imbibers,” said Hadi Ktiri, Property Beverage Manager.
At Steelbach at Armature Works in Tampa, this is a very refreshing cocktail that incorporates Curamia Tequila blanco, and Chateau Auguste Rose for a very interesting booze combination mixed with lemon, cucumber water and ginger which provides citrusy notes that balance out its alcohol content. “The Lady Madonna is as pleasing to the eyes as it is to the taste buds. Its combination yields pastel colors reminiscent of spring like yellow and lavender, and evokes memories of Easter Sunday. It is as refreshing as it is light to the taste given the perfect balance of lemon, cucumber and ginger,” said bartender Steven Penaranda.
Rabbit in the Moon
At Craft in New York City, this earthy and sweet, tart yet spicy beauty pays homage to Eostre, the pagan goddess of Spring and the resurrection of life from the dead of winter. This vibrant concoction pairs Saint Luna Moonshine, apple, ginger, fresh carrots, and champagne and will have you hopping like an Easter bunny in no time. Fabrico Velez, Head Bartender at Craft New York said: “Here at Craft, we’re all about using high-quality, seasonal ingredients. Rabbit in the Moon highlights the best Spring has to offer with crisp apples and fresh carrots that turn classic Easter flavors into a one-of-a-kind cocktail thanks to Saint Luna’s smooth, charcoal-filtered moonshine.”