Easter brunch, late lunch, or early dinner — you must celebrate with cocktails
This Easter, how about raising a toast with a Bunny Boiler Maker or a Creme Egg Cocktail? These are just some of the festive innovations to regular cocktails that bartenders are serving up on Sunday. For instance, there’s the Creme Egg mojito, which has been created by mixologist Jack Williams, is a mix of chocolate and rum liqueur. To make it, a mint sprig is first bruised in a glass with some rum and chocolate liqueur. Sugar syrup and limejuice are added to the mix, as is some crushed ice, a crushed Cadbury Creme Egg. It's topped off with more crushed ice, soda and half a Creme Egg. The decadent drink has a calorie count of 987!
If you want to stick to cocktails of the regular variety, you can’t go wrong with a Bloody Mary or a classic Mimosa to accompany Easter brunch.
Here are a few concoctions we have put together for you:
Red Wine Cooler
Ingredients:
- 120 ml red wine
- 60 ml lemon-lime soda
- 60 ml ginger ale
Method:
- Pour the wine, lemon-lime soda and ginger ale into a glass almost filled with ice cubes.
- Stir well.
- Garnish with a twist of lemon or orange slice (optional), and serve.
Sherry Cobbler
Ingredients:
- 90 ml sherry
- 10 ml triple sec
- 60 ml soda water
- 12 ml sugar syrup
- Fruits
Method:
- Pour all ingredients into a glass filled with broken ice and mix. Garnish with seasonal fruits, add straws, and serve.
Cabernet Cobbler
Ingredients:
- 120 ml chilled Cabernet Sauvignon
- 1 tsp lemon juice
- 1 tsp superfine sugar
- 60 ml chilled soda water
Method:
- Dissolve the sugar in the lemon juice and water in a large wine glass.
- Add cracked ice and pour the Cabernet Sauvignon. Stir gently and serve.
( Source : deccan chronicle )
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