You need a cocktail for Easter and don’t have to raid cocktail bars in Los Angeles to get the best cocktail experience.
Luckily we know many things about them, and we have great cocktail recipes for you to try at home and upgrade your Easter.
Juicefly shares the most useful information as well as the most efficient alcohol delivery in Los Angeles.
We provide immediate alcohol delivery, which means we'll deliver your order to your door in 60 minutes or less! We also provide scheduled liquor delivery, which allows you to pick a date and time as you please.
So here are the top 5 cocktail recipes for Easter. You can find the ingredients on our menu!
Buzzed Peeps Easter Cocktail
Ingredients:
- Cherry Vodka
- Whipped Marshmallow Vodka
- Coconut Rum
- Toasted Marshmallow Syrup
- Half & Half
- Pink Sugar
- Easter sprinkles
- Marshmallow Cream
Instructions:
By incorporating marshmallow syrup in the mix, this creamy cocktail resembles the marshmallow flavor of Peeps.
Except for the marshmallow fluff, mix all ingredients.
Spread marshmallow fluff over the rim of each glass, then dip it in a pink sugar mixture and top with sprinkles. Fill the glasses with the mixture, and enjoy!
Spiked Sparkling Basil Lemonade
Ingredients:
- 9 large basil leaves, divided
- 4 oz. vodka
- 1/4 c. granulated sugar
- 1 c. lemonade
- Ice
- Seltzer
- Lemon slices for garnish
Instructions:
5 basil leaves, torn into little bits, should be placed in a small glass jar with vodka. Refrigerate for at least 6 hours, up to 12 hours, after sealing the jar tightly and stirring it occasionally.
Combine the sugar and the remaining basil in a food processor. Pulse until the basil is finely chopped and the sugar is a pale green color.
Squeeze basil leaves to extract any residual juice and strain vodka into a glass measuring cup.
Fill a small, shallow plate halfway with basil sugar. Fill a small plate with water until it is 14 inches deep. Each glass's rim should be dipped in water first, then with basil sugar.
Divide the basil vodka between the glasses, then fill each with 12 cups of lemonade. Add ice cubes to glasses and cover with seltzer. Serve with lemon slices as a garnish.
Color-Changing Margaritas
Ingredients:
- 2 c. sliced purple cabbage
- 4 c. boiling water
- 8 oz. tequila
- 4 oz. triple sec
- 3 oz. freshly squeezed lime juice
- 1 c. lemonade
- 4 lime wedges, for garnish
- 1/4 c. kosher salt or coarse sea salt
Instructions:
In a large heatproof bowl, place the cabbage. Pour boiling water over the cabbage and set aside for 5 minutes, or until the water acquires a deep blue color. Remove the cabbage and let the water cool.
Transfer to ice trays when the water is no longer hot. Freeze for 4 hours or until solid.
Combine tequila, triple sec, lime juice, and lemonade in a medium pitcher or measuring cup. Using a lime slice, wet the rims of the glasses and then dip them in salt.
Divide the margarita between the glasses with purple ice cubes. Serve with a lime wedge as a garnish.
Easter Champagne
Ingredients:
- 1/2 c. pineapple wedges, divided
- 1/4 c. pineapple juice, orange sanding sugar
- 1 c. orange juice
- 1 c. pineapple juice bottle champagne (or prosecco)
- 1/2 c. sliced strawberries
Instructions:
To make the rims of the glasses, run a pineapple wedge around them. Fill a shallow basin halfway with sanding sugar, then dip the tops of each glass in it.
Fill each glass with about a quarter cup of orange juice, then top with pineapple juice until it reaches halfway up the glass. Pour champagne into each glass.
Lastly, Garnish glasses with strawberries and pineapples.
Green Bloody Mary
Ingredients:
- 1/2 pound tomatillos, quartered and husked
- 1 cup cherry tomatoes (yellow)
- 3 small cucumbers, chopped
- 2 jalapenos, stems removed and seeds removed, chopped
- 2 garlic cloves, peeled
- 1 lime, freshly squeezed
- 1 tsp kosher salt 1 tbsp horseradish
- celery seed, 1 tsp
- a half-cup of vodka
- 6 fried bacon slices, rimmed with old bay, for garnish
- 6 celery sticks to serve as a garnish
Instructions:
Toss tomatillos, cherry tomatoes, cucumbers, jalapeño, and garlic in a large food processor. Blend until completely smooth. Lime juice, horseradish, spicy sauce, salt, celery seed, and a few cranks of pepper are added to the mixture. Blend once more until everything is blended.
In a large pitcher, combine the tomatillo mixture with the vodka.
On a small, shallow plate, place the old bay. 4 glasses, rimmed with a lime slice and dipped in old bay.
Serve the bloody marys in glasses with a strip of bacon, a celery stalk, and a lime wedge on top.
