30 Easter Lunch Cocktails For Your Holiday Gathering

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Easter lunch is a special time to gather with loved ones and enjoy delicious food and drinks. I’ve put together a collection of festive cocktail recipes perfect for this occasion.

These 30 Easter lunch cocktails will add a fun and flavorful touch to your springtime celebration.

From light and refreshing sips to creamy indulgences, there’s something for every taste. I’ve included classic favorites as well as unique twists inspired by springtime flavors and Easter treats. These cocktails are easy to make and sure to impress your guests.

1) Mimosa Martini

I love mixing up a Mimosa Martini for Easter lunch. It’s a fun twist on the classic mimosa. This cocktail blends vodka, orange juice, and champagne.

To make it, I shake vodka and orange juice with ice. Then I strain it into a chilled martini glass. I top it off with a splash of bubbly champagne.

The result is a bright, citrusy drink with a boozy kick. It’s perfect for sipping while enjoying Easter brunch or lunch with friends and family.

I like to garnish my Mimosa Martini with an orange twist or a few fresh berries. This adds a pop of color and extra flavor.

One nice thing about this cocktail is how easy it is to adjust. I can make it stronger or lighter by changing the ratio of ingredients.

For a non-alcoholic version, I swap out the vodka and champagne for sparkling water. This makes a tasty mocktail that everyone can enjoy.

2) Cucumber Mint Fizz

I love serving this refreshing cocktail at Easter lunch. It’s light, crisp, and perfect for spring. The cucumber and mint give it a cool, garden-fresh taste.

To make it, I muddle cucumber slices and mint leaves in a glass. Then I add gin, lime juice, and simple syrup. I shake it all with ice and strain it into a tall glass.

I top it off with club soda for some fizz. A cucumber ribbon and mint sprig make pretty garnishes. The pale green color looks so nice on the table too.

This drink isn’t too strong, so it’s great for daytime sipping. My guests always ask for the recipe. It’s become a yearly tradition at our Easter gatherings.

For a non-alcoholic version, I just leave out the gin. It’s still tasty and refreshing that way. Kids and non-drinkers can join in on the fun too.

3) Rosemary Gin Fizz

I love making this refreshing cocktail for Easter lunch. It’s a great choice for spring gatherings. The Rosemary Gin Fizz combines gin, fresh lemon juice, and a rosemary simple syrup.

To make the syrup, I mix sugar and water in a pot. Then I add fresh rosemary sprigs and let it simmer. After it cools, I strain out the rosemary.

For each drink, I shake gin, lemon juice, and the rosemary syrup with ice. I pour this mix into a tall glass filled with ice. Then I top it off with club soda for some fizz.

I like to garnish the drink with a sprig of fresh rosemary and a lemon wheel. The herb adds a nice aroma when you sip the cocktail.

This drink has a light, herbal taste that goes well with many Easter dishes. It’s not too strong, so it’s good for daytime events. The fizz makes it feel festive and special.

I find that guests really enjoy this cocktail. It’s a bit different from usual drinks, but not too unusual. The rosemary gives it a unique touch that people remember.

4) Strawberry Basil Bourbon Smash

I love making this refreshing cocktail for Easter lunch. It’s a tasty mix of sweet strawberries, aromatic basil, and smooth bourbon.

To start, I muddle fresh strawberries and basil leaves in a shaker. This releases their flavors and aromas. Then I add bourbon, lemon juice, and a splash of simple syrup.

I shake the mixture well with ice to chill it. After straining it into a glass filled with crushed ice, I garnish it with a strawberry slice and basil leaf.

The bright red color looks festive on the Easter table. The flavors blend nicely – the sweetness of strawberries, the herbal notes of basil, and the warmth of bourbon.

It’s a hit with my guests who want something different from traditional mimosas or bloody marys. The bourbon gives it a grown-up twist that pairs well with Easter ham or lamb.

I can make a big batch ahead of time, which saves me work during the busy lunch prep. For a non-alcoholic version, I swap out the bourbon for ginger ale or lemon-lime soda.

5) Peach Bellini

I love serving Peach Bellinis at Easter lunch. This light and fruity cocktail is perfect for spring celebrations.

To make a Peach Bellini, I blend fresh or frozen peaches until smooth. I add a splash of peach schnapps for extra flavor.

I pour the peach puree into champagne flutes, filling them about 1/3 full. Then I top off each glass with chilled prosecco or sparkling wine.

The bubbles make the drink fizzy and fun. The peachy color looks pretty in clear glasses.

For garnish, I like to add a small peach slice to the rim of each flute. Sometimes I’ll sprinkle in a few fresh raspberries too.

Peach Bellinis are easy to make in big batches. I can prep the puree ahead of time and mix drinks as guests arrive.

This cocktail is refreshing and not too strong. It pairs well with many Easter dishes, from ham to quiche.

Kids can enjoy a non-alcoholic version made with peach nectar and sparkling water or lemon-lime soda.

6) Lavender Lemonade Prosecco

I love this refreshing and elegant cocktail for Easter lunch. It combines the light bubbles of Prosecco with the sweet-tart flavor of lemonade and a hint of floral lavender.

To make it, I start by brewing a simple lavender syrup. I steep dried lavender buds in hot water and sugar until the mixture is fragrant and sweet. After straining out the buds, I let the syrup cool completely.

For each drink, I mix 2 ounces of fresh lemon juice with 1 ounce of the lavender syrup in a champagne flute. Then I top it off with chilled Prosecco and give it a gentle stir.

The result is a pale purple cocktail that’s both pretty and tasty. The lavender adds a subtle floral note that pairs well with the bright citrus and sparkling wine.

I like to garnish each glass with a sprig of fresh lavender or a twist of lemon peel. It makes the drinks look extra festive for the Easter table.

This cocktail is light enough to enjoy with a meal, but special enough for a celebration. The blend of flavors feels perfect for a springtime gathering.

7) Hibiscus Margarita

I love making this pretty pink drink for Easter lunch. It’s a fun twist on a classic margarita. The secret ingredient is hibiscus tea, which gives it a nice floral taste.

To make it, I brew some strong hibiscus tea and let it cool. Then I mix it with tequila, lime juice, and a little agave syrup. The color is a beautiful deep pink that looks great in a glass.

I rim the glass with pink salt for extra flair. It adds a nice crunch and balances out the sweetness of the drink. Sometimes I’ll float a hibiscus flower on top as a garnish.

This cocktail is perfect for sipping outside on a warm spring day. It’s refreshing and not too strong, so guests can enjoy a few with their meal. The floral notes from the hibiscus pair well with ham or lamb.

I like to make a big batch of these ahead of time. That way I can spend more time with my guests instead of playing bartender all afternoon. Just shake it up with ice when ready to serve.

8) Passionfruit Mojito

I love making this tropical twist on a classic mojito for Easter lunch. It’s bright and refreshing, perfect for spring.

To make it, I muddle fresh mint leaves with lime juice and sugar in a glass. Then I add passionfruit puree for a tart, sweet flavor.

Next comes white rum and a splash of soda water. I give it a quick stir and top with crushed ice. For garnish, I add a mint sprig and a slice of passionfruit.

The drink has a pretty pale yellow color from the passionfruit. It tastes like a vacation in a glass. The mint and lime give it that classic mojito taste, while the passionfruit adds an exotic touch.

I find this cocktail pairs well with light Easter dishes like ham or quiche. It’s not too strong, so guests can enjoy a couple with their meal. The fruity flavor is a hit with most people.

For a non-alcoholic version, I simply leave out the rum. It’s still tasty and festive. Kids and non-drinkers can join in the fun too.

9) Blood Orange Aperol Spritz

I love making Blood Orange Aperol Spritz for Easter lunch. This bright, refreshing cocktail adds a festive touch to any spring gathering.

To make it, I mix Aperol, Prosecco, and blood orange juice. The blood orange gives it a beautiful pink-orange color and a slightly tart flavor.

I pour the ingredients over ice in a large wine glass. Then I top it with a splash of soda water for some fizz. A slice of blood orange and a sprig of fresh herbs make a pretty garnish.

This drink is perfect for sipping outside on a warm spring day. It’s light and not too strong, so guests can enjoy a few with their meal.

I like to set up a DIY spritz bar. I put out Aperol, Prosecco, blood orange juice, and soda water. Guests can mix their own drinks to their taste. It’s fun and interactive.

The Blood Orange Aperol Spritz is a great choice for Easter lunch. It’s easy to make in big batches for a crowd. Plus, its cheerful color fits right in with pastel Easter decor.

10) Blueberry Ginger Moscow Mule

I love mixing up this tasty twist on a classic Moscow Mule for Easter lunch. The blueberry and ginger flavors add a springtime feel to the traditional cocktail.

To make it, I muddle fresh blueberries and ginger in the bottom of a copper mug. Then I add vodka, lime juice, and ice. I top it off with spicy ginger beer for that signature Moscow Mule kick.

The deep purple color from the blueberries looks so pretty in the shiny copper mug. It’s a fun and festive drink that fits right in with Easter décor and flavors.

I like to garnish each mug with a few extra blueberries and a lime wedge. A sprig of fresh mint adds a nice pop of green color too.

This cocktail is refreshing and not too sweet. The ginger gives it a nice bite that balances out the fruit. It’s perfect for sipping on a warm spring afternoon.

11) Pineapple Coconut Collins

I love this tropical twist on a classic Collins cocktail. It’s perfect for Easter lunch, bringing a taste of sunshine to the table.

The Pineapple Coconut Collins mixes gin with fresh pineapple juice and coconut cream. A splash of lime juice adds a tangy kick.

To make it, I shake gin, pineapple juice, coconut cream, and lime juice with ice. Then I strain it into a tall glass filled with ice cubes.

I top it off with a bit of soda water for some fizz. A pineapple wedge and coconut flakes make a pretty garnish.

This drink is sweet and creamy with a hint of tartness. The gin gives it a nice botanical backbone. It’s like a vacation in a glass!

For a non-alcoholic version, I swap out the gin for more pineapple juice. It’s just as tasty and everyone can enjoy it.

This cocktail pairs well with ham or other Easter main dishes. Its tropical flavors are a fun contrast to traditional holiday foods.

12) Cherry Blossom Sour

I love this pretty pink cocktail for Easter lunch. It’s a fun twist on a classic whiskey sour with a springtime flavor.

To make it, I shake bourbon, lemon juice, and cherry blossom syrup with ice. The syrup gives it a soft floral taste and lovely color.

I strain the drink into a glass over fresh ice. Then I add a splash of club soda for some fizz.

For garnish, I float a few dried cherry blossoms on top. They look so delicate and sweet. Sometimes I’ll rim the glass with pink sugar too.

This drink is light and refreshing. The bourbon gives it a nice kick without being too strong. It’s perfect for sipping during a relaxed Easter meal with family and friends.

The Cherry Blossom Sour works well for guests who like whiskey drinks but want something a bit softer for daytime. The floral notes make it feel special and seasonal.

13) Raspberry Elderflower Martini

I love making this pretty pink cocktail for Easter lunch. It’s a tasty mix of vodka, elderflower liqueur, and fresh raspberry puree. The flavors are light and springy.

To make it, I shake vodka, St. Germain elderflower liqueur, and raspberry puree with ice. Then I strain it into a chilled martini glass. Sometimes I add a splash of lemon juice for extra zing.

For garnish, I like to float a few fresh raspberries on top. A lemon twist looks nice too. The pale pink color is perfect for Easter.

This martini is sweet but not too sweet. The elderflower gives it a subtle floral taste. It goes well with ham or lamb at Easter lunch.

It’s a hit with guests who like fruity cocktails. It’s fancy enough for a special occasion but easy to make. You can prep the raspberry puree ahead of time to save work on Easter day.

14) Lemon Thyme Spritz

I love serving this refreshing cocktail at Easter lunch. It’s light and zesty, perfect for springtime gatherings.

To make a Lemon Thyme Spritz, I start with a base of vodka or gin. I add freshly squeezed lemon juice for a bright citrus kick.

The secret ingredient is a thyme simple syrup. I make this by simmering sugar, water, and fresh thyme sprigs. It adds a subtle herbal note that pairs well with the lemon.

I top the drink with chilled prosecco or sparkling wine. This gives it a festive fizz and makes it more celebratory.

For garnish, I float a lemon wheel and a sprig of fresh thyme on top. This looks pretty and adds more aroma.

I serve this cocktail in wine glasses or champagne flutes. It’s a hit with guests who want something light and not too sweet.

The Lemon Thyme Spritz is easy to make in big batches. I often set up a DIY bar so people can mix their own.

This drink goes well with many Easter dishes. It’s especially good with ham or spring salads.

15) Grapefruit Rosemary Sparkler

I love making this bright and refreshing cocktail for Easter lunch. It’s a perfect mix of tart and sweet flavors. The main ingredients are grapefruit juice, rosemary simple syrup, and sparkling wine.

To start, I muddle fresh rosemary in a shaker. Then I add grapefruit juice and the rosemary syrup. I shake it well with ice to chill it down. After straining it into a champagne flute, I top it off with some bubbly.

The drink has a pretty pink color from the grapefruit. It smells amazing too, thanks to the rosemary. I like to garnish it with a small sprig of rosemary and a thin slice of grapefruit on the rim.

This cocktail is great for Easter because it’s light and not too strong. It goes well with many spring dishes. My guests always ask for the recipe when I serve it.

I find it’s best to make the rosemary syrup ahead of time. This way, I can quickly mix up the drinks when it’s time to serve. The syrup keeps well in the fridge for about a week.

16) Watermelon Cucumber Cooler

I love making this refreshing drink for Easter lunch. It’s a cool mix of sweet watermelon and crisp cucumber. The flavors blend perfectly for a light, tasty cocktail.

To make it, I start by blending fresh watermelon chunks until smooth. Then I strain the juice to remove any pulp or seeds. In a separate bowl, I muddle cucumber slices to release their flavor.

I combine the watermelon juice and muddled cucumber in a shaker with ice. A splash of lime juice adds a tangy kick. For the alcohol, I like to use vodka or gin. Both work well with the fruity base.

After shaking, I strain the mix into glasses filled with ice. A garnish of watermelon wedge and cucumber slice makes it look pretty. Sometimes I add a sprig of mint for extra freshness.

This cocktail is great for warm spring days. It’s not too strong, so guests can enjoy a few with their meal. The bright red color fits right in with Easter decorations too.

17) Apricot Whisky Sour

I love making this tasty twist on a classic whisky sour for Easter lunch. It’s a great choice for whisky fans who want something fruity.

To make it, I shake whisky, fresh lemon juice, and apricot nectar with ice. I also add a dash of simple syrup to balance the tartness.

After straining into a glass over ice, I garnish with a dried apricot and a lemon wheel. The apricot flavor pairs nicely with the whisky and adds a springtime touch.

This cocktail has a nice balance of sweet, sour, and boozy notes. The apricot gives it a soft, smooth taste that’s perfect for sipping on a spring afternoon.

I find it’s a hit with guests who like whisky but want something a bit lighter for the season. It’s easy to make in batches too, which is handy for serving a crowd.

18) Lychee Rose Sangria

I love making this refreshing Lychee Rose Sangria for Easter lunch gatherings. It’s a unique twist on traditional sangria that combines sweet lychee fruit with delicate rose flavors.

To make it, I start with a bottle of crisp white wine like Sauvignon Blanc or Pinot Grigio. I add lychee fruit, either fresh or canned, along with its juice for extra sweetness.

For the floral notes, I use a splash of rosewater and some edible rose petals. A hint of elderflower liqueur gives it more depth. I also toss in some sliced strawberries for color and flavor.

I let everything chill together in the fridge for at least 2 hours before serving. This allows the flavors to blend nicely. Right before pouring, I top it off with some chilled sparkling water or prosecco for bubbles.

I serve this sangria in pretty glasses garnished with more rose petals and lychees. It’s light, fragrant, and perfect for sipping on a spring afternoon. My guests always ask for the recipe!

19) Mango Chili Caipirinha

I love mixing up a Mango Chili Caipirinha for Easter lunch. This Brazilian-inspired cocktail adds a fruity twist to the classic caipirinha.

To make it, I muddle fresh mango chunks with lime wedges and a bit of chili pepper in a glass. The chili gives it a subtle kick that pairs well with the sweet mango.

Next, I add cachaça, which is a Brazilian rum made from sugarcane juice. A splash of simple syrup balances out the flavors. I top it off with crushed ice and give it a good stir.

The result is a refreshing drink with tropical flavors and a hint of spice. It’s perfect for sipping on a sunny Easter afternoon with family and friends.

I like to garnish each glass with a mango slice and a small chili pepper for a festive touch. The bright colors look great on the Easter table.

This cocktail goes well with many Easter dishes. It’s tasty with ham or lamb, and it complements fruit-based desserts nicely too.

20) Lime Basil Gin Rickey

I love making this refreshing cocktail for Easter lunch. The Lime Basil Gin Rickey is a cool twist on a classic drink.

To make it, I muddle fresh basil leaves in a glass. Then I add gin, lime juice, and club soda. The result is a light and zesty drink that’s perfect for spring.

The bright green color fits right in with Easter decorations. It’s not too sweet, which makes it great for sipping with a meal.

I like to garnish each glass with a basil sprig and lime wheel. This adds a nice touch and makes the drinks look fancy.

For a non-alcoholic version, I swap out the gin for tonic water. This way, everyone can enjoy the fresh flavors.

The Lime Basil Gin Rickey is easy to make in big batches. This is helpful when I’m hosting a lot of people for Easter lunch.

21) Cranberry Pomegranate Mimosa

I love this twist on the classic mimosa. It’s perfect for Easter lunch. The cranberry and pomegranate flavors give it a fruity kick.

To make this drink, I mix equal parts cranberry juice and pomegranate juice. Then I pour that mixture into a champagne flute, filling it about halfway.

I top off the glass with chilled sparkling wine or champagne. The bubbles make it festive and fun.

For garnish, I add a few fresh cranberries or pomegranate seeds. They float on top and look pretty.

This cocktail has a nice balance of tart and sweet. The deep red color is eye-catching on the table.

It’s easy to make a big batch for a crowd. I just mix the juices ahead of time in a pitcher. Then I pour and top with bubbly as guests arrive.

This drink pairs well with many Easter dishes. It’s refreshing with ham or spring salads. The fruity flavor also goes nicely with desserts.

22) Kiwi Mint Julep

I love making this fresh twist on a classic mint julep for Easter lunch. It’s a bright and tasty drink that mixes bourbon with kiwi and mint.

To make it, I muddle a few kiwi slices with mint leaves and simple syrup in a glass. Then I add crushed ice and pour bourbon over the top.

I give it a quick stir to mix everything together. For a finishing touch, I garnish with a kiwi slice and mint sprig.

The sweet-tart kiwi pairs really well with the bourbon. The mint adds a cool, refreshing note. It’s a fun green color that fits right in with spring.

This cocktail is light and fruity enough to enjoy with lunch. But it still has that bourbon kick. I find it’s a crowd-pleaser that both cocktail fans and casual drinkers enjoy.

23) Tangerine Elderflower Fizz

I love this light and refreshing cocktail for Easter lunch. It’s easy to make and tastes great. The main ingredients are tangerine juice, elderflower liqueur, and sparkling wine.

To make it, I mix 2 ounces of fresh tangerine juice with 1 ounce of elderflower liqueur in a champagne flute. Then I top it off with about 3 ounces of chilled sparkling wine.

The tangerine gives it a bright, citrusy flavor that’s perfect for spring. The elderflower adds a subtle floral note. The bubbles from the sparkling wine make it fun and festive.

I like to garnish each glass with a small tangerine slice or twist of peel. This adds a nice pop of color and enhances the aroma.

This drink works well for both small gatherings and larger parties. I can easily scale up the recipe to make a big batch. It’s always a hit with my guests.

The Tangerine Elderflower Fizz is great on its own or paired with light appetizers. I find it goes especially well with seafood dishes or fresh fruit.

24) Blackberry Sage Smash

I love making this refreshing cocktail for Easter lunch. It’s a tasty mix of blackberries, sage, and spirits. The deep purple color looks great in a glass.

To make it, I muddle fresh blackberries and sage leaves in a shaker. This releases their flavors. Then I add gin, lemon juice, and simple syrup.

I shake it all up with ice to chill it. After that, I strain it into a glass filled with crushed ice. A blackberry and sage leaf on top make it look fancy.

The taste is sweet and tart from the berries. The sage adds an herbal note that’s really nice. It’s not too strong, so it’s perfect for sipping with lunch.

I think this drink works well for Easter because it’s light and springy. The purple color reminds me of Easter eggs. It’s always a hit with my guests.

25) Cantaloupe Mint Cooler

I love making this refreshing drink for Easter lunch. It’s easy and tasty.

The cool cantaloupe and mint mix is perfect for spring.

To make it, I blend ripe cantaloupe chunks with fresh mint leaves. I add a splash of lime juice for a tangy kick.

Then I mix in some sparkling water to give it fizz.

For grown-ups, I sometimes add a shot of vodka or rum. This turns it into a light cocktail. Kids can enjoy the non-alcoholic version too.

I serve it in tall glasses with ice. A mint sprig and cantaloupe ball on top make it look fancy.

It’s a pretty peach color that fits right in with Easter decor.

This cooler is great for big groups. I can make a big batch ahead of time. Then I just add the fizzy water when guests arrive.

It’s not too sweet, which I like. The mint keeps it fresh and light. It goes well with ham or other Easter main dishes.

26) Fig Vanilla Old Fashioned

I love making this twist on a classic Old Fashioned for Easter lunch. It’s a great way to add some spring flavors to a traditional cocktail.

The Fig Vanilla Old Fashioned combines the rich sweetness of figs with smooth vanilla notes.

To make it, I start with a good quality bourbon. I muddle a fresh fig in the glass to release its sweet flavor.

Then I add a splash of vanilla simple syrup for extra sweetness and vanilla essence.

A dash or two of bitters helps balance out the sweetness. I stir it all together with ice to chill the drink.

For garnish, I like to use a slice of fresh fig and an orange peel.

This cocktail has a nice balance of flavors. The fig adds a natural sweetness while the vanilla gives it a warm, comforting touch.

The bourbon provides a strong base that ties it all together.

It’s a perfect sipper for a relaxed Easter lunch. The flavors are festive without being too over-the-top. I find it pairs well with both ham and lamb dishes.

27) Pomegranate Mint Spritz

I love making this refreshing cocktail for Easter lunch. It’s light, fruity, and perfect for spring gatherings.

The Pomegranate Mint Spritz combines tart pomegranate juice with cool mint and bubbly soda water.

To make it, I muddle fresh mint leaves in a glass. Then I add ice, pomegranate juice, and a splash of vodka or gin.

I top it off with soda water and give it a quick stir.

For garnish, I like to add a sprig of mint and a few pomegranate seeds. The deep red color looks so pretty in a tall glass.

It’s a nice change from heavier cocktails.

This drink is easy to adjust. I can make it stronger or weaker by changing the amount of alcohol.

For a non-alcoholic version, I just leave out the spirits.

The Pomegranate Mint Spritz is great for parties. I can mix up a big batch in a pitcher ahead of time.

Then guests can serve themselves, adding ice and soda water as needed.

It pairs well with many Easter dishes. The tart pomegranate flavor cuts through rich foods like ham or quiche. The mint adds a fresh note that goes nicely with spring vegetables.

28) Clementine Champagne

I love serving Clementine Champagne at Easter lunch. It’s a bright, citrusy cocktail that feels perfect for spring celebrations.

To make it, I start with fresh clementine juice. I squeeze about 2-3 clementines per glass.

The sweet-tart flavor of clementines works really well in this drink.

Next, I add a splash of orange liqueur like Cointreau or Grand Marnier. This gives the cocktail some extra depth and boozy kick.

I pour the juice and liqueur mixture into champagne flutes, filling them about 1/3 full. Then I top off each glass with chilled champagne or sparkling wine.

For garnish, I like to add a thin slice of clementine to the rim of each glass. Sometimes I’ll also drop in a few pomegranate seeds for a pop of color.

The result is a light, refreshing cocktail with notes of citrus and bubbles. It pairs nicely with Easter ham or spring salads.

I find Clementine Champagne is always a hit with guests. It feels festive and special without being overly strong or complicated to make.

29) Rhubarb Ginger Cooler

I love making this refreshing drink for Easter lunch. It’s a perfect mix of tart rhubarb and spicy ginger.

The pink color looks great in a glass and fits the spring theme.

To make it, I start by cooking rhubarb with sugar and water. This creates a sweet and sour syrup.

I strain out the fruit pieces and let the syrup cool down.

Next, I add ginger beer to the rhubarb syrup. This gives the drink a nice fizz and extra kick. For grown-ups, I sometimes add a splash of vodka or gin.

I serve the cooler in tall glasses with ice. A slice of lemon and a sprig of mint make nice garnishes.

The drink is not too sweet, which is great for a big meal like Easter lunch.

Kids enjoy this drink too. I just leave out the alcohol for them.

It’s a fun way to get them to try rhubarb, which they might not eat otherwise.

This cooler is easy to make ahead of time. I often prepare the rhubarb syrup a day or two before Easter.

Then I just mix it with ginger beer when guests arrive.

30) Pear Thyme Martini

I love making this elegant cocktail for Easter lunch. It’s a fresh twist on a classic martini.

The pear vodka gives it a sweet, fruity taste. The thyme adds a nice herbal note.

To make it, I shake pear vodka, fresh lemon juice, and simple syrup with ice. Then I strain it into a chilled martini glass.

I like to garnish it with a thin pear slice and a sprig of fresh thyme.

This drink looks pretty in the glass. The pale yellow color reminds me of spring.

It’s not too strong, so it’s good for sipping during a meal.

I think the pear and thyme flavors go well with many Easter dishes. It pairs nicely with ham or roasted chicken.

The herbal notes also complement spring vegetables like asparagus.

This cocktail is easy to make ahead in a pitcher. I just keep it chilled until guests arrive. Then I can pour and garnish each drink quickly.

Pairing Cocktails With Easter Dishes

Matching drinks with Easter meals can make your holiday feast more fun. Let’s look at how to pick cocktails that go well with popular Easter foods.

Complementary Flavors

For ham, I like to serve a Pineapple Rum Punch. The sweet and tangy pineapple flavor goes great with the salty ham.

If you’re having lamb, try a Rosemary Gin Fizz. The herb notes in the drink match the lamb’s flavor.

With deviled eggs, I suggest a Bloody Mary. The spicy tomato drink balances the creamy eggs nicely.

For those who don’t drink alcohol, a Virgin Mary works just as well.

Here’s a quick pairing guide:

• Ham: Pineapple Rum Punch
• Lamb: Rosemary Gin Fizz
• Deviled Eggs: Bloody Mary
• Asparagus: Lemon Drop Martini

Balancing Sweetness and Acidity

When pairing drinks with Easter desserts, I try to balance sweetness and acidity.

For carrot cake, a Carrot Margarita is a fun choice. The tequila cuts through the sweetness of the cake.

With chocolate treats, I serve an Espresso Martini. The coffee flavor complements the chocolate without being too sweet.

For fruity desserts like hot cross buns, a Strawberry Basil Smash works well. The fresh basil adds a nice contrast to the sweet fruit.

Some dessert pairings to try:

• Carrot Cake: Carrot Margarita
• Chocolate Treats: Espresso Martini
• Hot Cross Buns: Strawberry Basil Smash

Remember, the goal is to enjoy your meal.

Don’t worry too much about perfect pairings. Pick drinks you and your guests will like!

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