Comida Latina, Dairy Free, Drinks, Recipes

Easter Cocktail

April 18, 2014

This week we saw 70°F temperatures and big flakes of snow. My Dad told me it was 89°F in Des Moines on Saturday and on Sunday they woke up to 6-inches of snow. You know what all this means, don’t you? That it is spring, of course! And also that it is Easter.

In a few short days friends and families will be gathering around in the middle of the day to eat ham, deviled eggs, and lots and lots of jelly beans and I think a nice morning cocktail is in order. A mimosa is the socially acceptable brunch drink for most and makes the perfect vehicle for other hard liquor that a lot of us need to deal with dried out ham and sugar-crazed children.

Easter Cocktail

 This mimosa however has a pretty peachy-pastel hue from a splash of Campari whose bitterness balances out the sweet, freshly-squeezed orange juice and the floral St. Germaine elderflower liqueur. It is a fizzy, dry, and utterly sophisticated way to start your Easter brunch.

Easter Cocktail


Easter Cocktail

Yield: 1 drink

Adapted from Cuffs and Buttons


  • 1 ounce freshly-squeezed orange juice
  • 1/2 ounce St. Germaine
  • splash Campari
  • cold, brute champagne
  • orange twist, for garnish


  1. Combine orange juice, St. Germaine, and Campari in a shaker filled with ice.
  2. Shake vigorously to combine and chill the ingredients. Strain into a chilled champagne flute or martini glass.
  3. Top with champagne, garnish with a orange twist and serve.

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