Here are a few recipes that have been shared with Patch in the past that you can try this holiday season:
The Blue Cotton Tail
- Add 1.5 ounces of your favorite vodka, .5 ounce triple sec, and .25 ounces blue curacao to a shaker. Shake well.
- Strain into a chilled martini glass. Garnish with orange peel.
- Add 1.5 ounces of your favorite gin, .5 ounce of simple syrup, and .75 ounce of lemon juice, 2 dashes of crème de framboise or grenadine (for color), and the white of one egg to a shaker. Shake well to emulsify the egg white.
- Then shake all ingredients with ice and strain into a small cocktail glass.
- Garnish with muddled mint leaves if desired.
- Fill glass halfway with your champagne of choice. Slowly pour Guinness Stout over champagne with a spoon to create a layered effect.
- Fill a pint glass halfway with wheat beer, add lemonade, ginger ale or ginger beer.
- Mix equal parts lager and hard cider in a pint glass.
These recipes were shared on Cerritos-Artesia Patch.
The Easter Fizz
- Pour 2 ounces of brandy, 1 egg white, 1 teaspoon powdered sugar and 1 ounce cream or half and half into a shaker filled with ice. Shake hard until a thin froth forms.
- Strain into a lowball or martini glass and dust with a sprinkling of nutmeg.
Candy Cream Egg Martini
- Chill your martini glass in the freezer for 15 minutes. Take the glass out and very quickly drizzle the chocolate syrup across the glass in several directions. Place glass immediately back in the freezer.
- Add 1 cup of ice to a cocktail shaker then pour in 1 ounce of Crème de Cacao, .5 ounce of Godiva Chocolate Liqueur, 1 ounce of Bailey's Caramel Irish Cream and a splash of whipped cream vodka then shake until well chilled.
- Scoop a good sized dollop of caramel syrup into the bottom of your glass. This will be the "yolk" of the creamy egg center.
- Gently pour your martini over the caramel sauce, and top it off with the mini Cadbury (Candy) Cream Egg on a cocktail pick.
The Fuzzy Bunny Martini
- Separate the jelly beans according to color and add jelly beans to mason jars or empty bottles. Fill the mason jars with vodka.
- Put a lid on the jars and keep in the fridge for 2-3 days, making sure to give the jars a shake once a day. After 2-3 days strain the vodka using cheese cloth into clean containers.
- Pour two ounces of jelly bean infused vodka into a champagne flute and top with champagne. Garnish with jelly beans, and enjoy!
What's your favorite Easter cocktail? Share your recipes in the comments below.