A cup of cheer with ol’ Cottontail

Happy Easter!
Along with the ham, lamb, and brunch nibbles…
besides requisite champers or some oak-y chardonnay…
a few springtime classics for impeccable pairing.
Plus some extra cute whimsy:
What’s Up Doc,  The Easter Bunny asked Captain Lambchop
Tails of Easter sips.
Enjoy the Menu Shoppe finds…Enjoy the Easter holiday!
Cheers!
…to classic sips for modern sophisticated pairing
The Tom Collins
2 fluid ounces gin
2 fluid ounces lemon juice
1 fluid ounce simple syrup
1 dash bitters
1 cup ice cubes
1/4 cup cold club soda
1 slice orange or lemon for trim
1 maraschino cherry
Fill a cocktail shaker with ice. Pour in the gin, lemon juice, simple syrup and a dash of bitters. Cover and shake until the outside of the container is frosty, about 15 seconds. Strain into a highball glass full of ice. Top off with club soda and garnish with a lemon slice and maraschino cherry.
Another springtime classic…
Pimms Cup
2 ounces Pimm’s No. 1
3 ounces ginger ale
Slice of lemon
Slice of cucumber
Sprig of mint
Fill a tall collins glass with ice. Pour in 2 ounces of Pimm’s No. 1.
Top with 3 ounces ginger ale. Garnish with lemon and cucumber slices and a sprig of mint.
Of course champagne is requisite for any elegant brunch pairings.
Here’s some extra dazzle…
Limoncello Champagne Cocktail
1/4 cup limoncello
1 cup chilled Champagne or sparkling wine
4 teaspoons fresh lemon juice plus 1 lemon wedge
1/4 cup fresh mint leaves
Lemon peel strips from 1 lemon
2 tablespoons sugar plus additional for dipping Champagne flutes
Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender–blend until mint is finely chopped (lemon peel should be coarsely chopped), 10 seconds. Strain into small cup–discard solids. Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar.
…and then some fun and frolic with a few whimsical Easter sips.
What’s Up Doc
Carrot cake in a glass.
1 ½ oz gin
1 ½ oz fresh carrot juice
½ oz ginger liqueur
* Domaine de Canton ginger liqueur
Combine ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into cocktail glass over ice. Optional: Sprinkle some cinnamon on top.
Captain Lambchops
2 ounces vodka
1/2 ounce Chambord
Dash of Cointreau
Dash of Grand Marnier
Dash of Rose’s lime juice
1 ounce sweet-and-sour mix
4 lime slices
Combine the vodka, Chambord, Cointreau, Grand Marnier, Rose’s lime juice and sweet-and-sour mix. Add the lime slices. Shake vigorously, then strain into a glass–trim with a lime slice.
…and then…what’s Easter without this…
The Easter Bunny
So chocolatey…just like a nibble of Floppsy’s and Moppsy’s ear
1 ½ oz dark crème de cacao
½ oz vodka
1 tsp chocolate syrup
1 tsp cherry brandy
Shake creme de cacao and vodka with ice.
Strain over ice in a cocktail glass.
Top with a float of chocolate syrup and cherry brandy.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in beverage, bistros, brunch, cocktails, holiday and tagged , , . Bookmark the permalink.

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