This Easter Jocelyn and I will be gathering with our parents, kids, cousins, aunts, and uncles for a couple of Easter Sunday meals. Therefor, we'll have a cocktail menu planned for breakfast, lunch, and dinner. Today let's focus on breakfast, with two traditional cocktail suggestions and two cocktails that don't necessarily scream "Easter" (which is why we like them).
Mimosa Plus 3 ounces Champagne 1 ounce orange juice 1 teaspoon Grand Marnier Orange twist for garnish
Spicy Bloody Mary (serves 4) 6 ounces vodka 12-15 ounces tomato juice 1 tablespoon Tabasco 1 tablespoon Worcestershire sauce 1 tablespoon horseradish Salt & pepper to taste Garnishes may include celery, olives, shrimp, onions, beef jerky, etc. See an example we created HERE. (If you need to buy a pre-made mix you know how much we love Big Daddy's Mix!)
Rum Cutter 2 ounces white rum (I'm loving Caliche) 3 ounces orange juice Serve with a twist or thin wedge of orange
Morning Homage 1.5 ounces Kentucky Rye 3-4 dashes orange bitters (you may want less) 2 ounces freshly squeezed tangerine juice Champagne floater Pour over ice and serve with a tangerine twist