Impressive yet simple Easter cocktail recipes to recreate at home

Plan on enjoying a tipple or two this Bank Holiday weekend?

Whether you’re chilling on the couch with a movie marathon or having guests over, you can upgrade your alcoholic accompaniment to something more seasonal.

It’s all about finding the balance with cocktails; you want drinks that are guaranteed to impress but don’t take forever to make – otherwise you’ll miss out on the fun while you’re busy shaking and stirring.

For mixology without the hassle, William Grant & Sons and Uhuru Spirits have shared their top Easter cocktail recipes.

Not only are they easy to make with ingredients you can pick up at your local supermarket, they can be tailored to suit your tastes (and what you’ve got lying around in the drinks cabinet).

Imbibe responsibly, get creative, and enjoy.

Hendrick’s Wildgarden Cup

This is a beautiful cocktail for the balmy spring weather we’re having, featuring fresh fruit and Hendrick’s Flora Adora gin, which has notes of herbs and flowers.

It’s designed to be mixed by the glass, but you can multiply the ingredients and make them in batches if you have people round. Just pour into your prettiest pitcher and lay your garnishes out for guests to add themselves.

Ingredients

• 50ml Flora Adora
• 25ml lemon juice
• 25ml simple syrup
• Soda water
• 4 raspberries
• 6 mint leaves
• 3 cucumber wheels

Method

1. Add all ingredients to a highball glass over cubed ice.
2. Stir and garnish with cucumber, mint and raspberries.

The Quagga

This one’s from Uhuru (who donate 10% of net sales are to conservation charity, TUSK) and uses the brand’s 10 year-old blended malt Scotch – the only whisky to undergo micro maturation.

If you can’t get hold of this, a lightly peaty blend of your choosing should do the trick.

The actual quagga is a rare subspecies of zebra native to South Africa, and this cocktail features those iconic dark and light stripes.

Ingredients

• 50ml Uhuru Whisky
• 2-3 scoops of vanilla ice cream
• 50ml cream
• Dark chocolate for garnish

Method

1. Blend all ingredients until smooth.
2. Drizzle melted chocolate around inside of a tumbler glass and pour in the mixture.
3. Grate over some dark chocolate and serve.

The Splendid Toadfish

This blue blend can help you ring in the warmer weather in style – even if your drink is far more tropical than Blighty.

As above, if you can’t get hold of Uhuru Rum, a similar variety will do.

If you happen to have a slushie or snowcone maker, you can also whip up a batch of these in there.

Ingredients

• 25ml Uhuru Rum 
• 10ml blue curacao
• 10ml Triple Sec
• 30ml pineapple juice
• Lime
• 1tbs sugar
• Ice

Method

• Add all ingredients to a blender and squeeze in the lime.
• Blend until the ice is crushed.
• Pour into a glass and watch out for the brain freeze.

Warninks Easter Fizz

You may be among the large proportion of people who have a bottle of Advocaat lying around that you just don’t know what to do with.

It’s typically thought of as a Christmas drink, but the creamy vanilla flavour is actually ideal for Easter and beyond.

Here, Warninks have reinvented the classic snowball for the warmer months, with a cocktail that goes great with a hot cross bun.

Ingredients

• 50ml Warninks
• 100ml ginger ale
• Juice of ¼ lime
• Chocolate Easter eggs for garnish

Method:

1. Mix ingredients in a coupe glass.
2. Garnish with Easter eggs – an upturned halved Creme Egg with a couple of Mini Eggs in the hollow looks great.

Coco Coqui

Sticking with the sweet and creamy theme, the Coco Coqui is great for fans of a Pina Colada.

The addition of cinnamon and nutmeg give a wintry touch to the cocktail that pairs beautifully with the otherwise tropical flavours.

It’s also made in batches, so you can mix in advance and quickly serve when your guests arrive.

Ingredients

• 440ml cream of coconut
• 340ml evaporated milk
• 420ml condensed milk
• 340ml full fat coconut milk
• 700ml Uhuru Rum
• 1 tablespoon vanilla extract or vanilla paste
• 1 teaspoon cinnamon
• Pinch nutmeg

Method

1. Working in batches, pour in the milks and cream of coconut into the blender and puree until silky. Set aside in a large bowl.
2. Using a small quantity of the mixture as a base (it’s easiest to do this in a separate mug or jug) blend Uhuru Rum, vanilla and cinnamon and stir it into the bowl.
3. Funnel the liquid into bottles, jars, pitchers, jerricans, carafes, fillpots or whatever else you might have on hand and refrigerate.
4. Shake or stir and strain into serving glasses.
5. Add pinch of nutmeg for garnish.

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