Easter Brunch and Lunch Cocktail Recipes

Easter-brunch-Laguna-Beach-580-x-310

This Easter, after sunrise Service or just getting together with the family, may we suggest you follow a trend that some of the greatest Brunch Locations In America are following; serving brunch and lunch cocktails made of vodka and unique fruit and herb combinations. These libations go well with Eggs Florentine, French Toast, or a finely carved Roast. Whip up a pitcher of premixed cocktails like our first recipe, or mix them individually like our twist on a standard FRENCH KIR, and we promise more smiles and laughs at your Easter Celebration if you follow our Holiday Drink Advice below.

troppunchTropical Ginger Punch

Ingredients:
3 cups orange juice
3 cups pineapple juice
1 tablespoon finely grated peeled fresh ginger
2 cups Lust-Vodka
4 cups (32 ounces) chilled ginger ale or club soda
Orange wedges, for garnish (optional)

Directions:
In a large pitcher, stir orange and pineapple juice, ginger, and Lust-Vodka. Refrigerate, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges.

Pink Vodka Fizzpinkfizz

Ingredients:
2 ounces orange juice
1 1/4 ounces Lust Vodka
1 tablespoon Simple Syrup
4 ounces fresh pink grapefuit juice
2 ounces Seltzer

Directions:
In a glass, pour orange juice over ice. Combine Lust-Vodka, simple syrup, and pink grapefruit juice; slowly pour over orange juice. Top with seltzer.

Pineapple Vod-“Kir”

Ingredients: pineapple
3/4 cup pineapple juice
1/2 cup Lust-Vodka
2 tablespoons fresh lemon juice
2 teaspoons creme de cassis
2 pineapple wedges (for garnish)

Directions:
In a pitcher, mix together pineapple juice, Lust-Vodka, and lemon juice. Divide between 2 tall (Collins) glasses. Pour 1 teaspoon creme de cassis in the center of each glass; do not stir. Carefully fill glasses with ice cubes, and garnish each with a pineapple wedge.

 

 

Posted on March 23, 2015 in Uncategorized, vodka

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Responses (2)

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