Savouring the season: Exciting spring cocktails to toast Easter
A s the days grow longer and the air becomes filled with the sweet scent of blossoms, it's time to bid farewell to and embrace the vibrant spirit of spring. One delightful way to celebrate the season is by indulging in a refreshing array of spring cocktails. From floral-infused concoctions to fruity numbers bursting with seasonal flavours, there's an Easter sipper to suit every taste.
Springtime Spritz
This light and refreshing cocktail is perfect for sipping on a sunny Easter afternoon.
Ingredients:
- 50ml Gordon's Gin
- 25ml St Germain Elderflower Liqueur
- 25ml lemon juice
- Simple sugar syrup
- Soda water
- Fresh raspberries and mint leaves for garnish
Instructions:
- In a shaker filled with ice, combine gin, elderflower liqueur, lemon juice, and simple syrup.
- Shake well and strain into a glass filled with ice.
- Top with club soda.
- Garnish with fresh raspberries and mint leaves for a pop of colour and freshness.
Sunday Strawberry Suprise
This vibrant cocktail celebrates the fresh flavours of spring, combining ripe strawberries with fragrant basil for a delightful burst of taste.
Ingredients:
- 50ml Smirnoff Vodka
- 10ml sugar syrup
- 3-4 ripe strawberries, hulled and sliced
- 3-4 fresh basil leaves
- 20ml fresh lime juice
- Soda water
Instructions:
- In a shaker, muddle strawberries, basil leaves, and simple syrup until well combined
- Add vodka or gin, lime juice, and ice to the shaker
- Shake vigorously and strain into a glass filled with ice
- Top with soda water and stir gently
- Garnish with a strawberry slice and a basil leaf for a pop of colour and aroma
White Rabbit
Ingredients
Enjoy a springtime twist on a brandy alexander with a white rabbit cocktail. It's a blend of amaretto, cream, lemon curd and vanilla, finished with flowers
- 80ml 6 O'Clock Gin
- 50ml Disaronno Amaretto
- 50ml double cream
- 1 tsp lemon curd
- ¼ tsp vanilla paste
- handful of ice
- edible flowers, to serve
Instructions
Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.