The weeks leading up to Easter are often packed with
planning, whether it’s preparing for a spring break vacation, a visit from
distant relatives, or an Easter feast.
Cross off the job of deciding which
brunch cocktail to serve with these delicious recipes!
This delicious mixed drink pairs wonderfully with breakfast foods but also hits the spot for a classy
happy hour drink at home.
- 4-5 ounces La Marca Prosecco
- 1.5 ounces fresh grapefruit juice
- 1 ounce Three Olives pomegranate vodka
halve, and squeeze a grapefruit into a measuring pitcher. If desired, strain
the juice to filter out pulp and seeds. Add 1.5 ounces of the fresh grapefruit
juice to a Champagne flute followed by 1 ounce of Three Olives pomegranate
vodka. Holding the glass at a 45-degree angle, slowly pour in the La Marca
Prosecco until it almost reaches the top.
This slight twist on the classic Bellini (bubbly mixed with
peach juice) kicks the cocktail up a notch and combines two fruity liqueurs to
make one outstanding drink. For those of you who like your drinks a little less
sweet or made with fewer calories, cut each liqueur measurement to one-fourth
of an ounce. You won’t miss out on any of the flavor. Garnish a Strawbellini
with a fresh strawberry or a thin slice of peach.
- 1 ounce Bols strawberry liqueur
- 1 ounce Hiram Walker peach schnapps
- 4-5 ounces Piper-Sonoma Brut
1 ounce of the strawberry liqueur and 1 ounce of the
peach schnapps into a Champagne flute. Holding the glass at a 45-degree angle,
slowly pour in the Piper-Sonoma Brut until it almost reaches the top.