The lunch of Easter, it can only be prepared once a year. And like all the things they have been waiting for a long time, he has the good taste of waiting. And why not increase the curiosity of the guests and lengthen the time spent at the table with a good drink?
Cocktails are perfect for partying because they are something tasty that we rarely give ourselves at home and invite to toast. But since the Easter lunch is often an opportunity to bring the family together, we have also thought of non-alcoholic alternatives so that no one can miss the glass. Watch in our gallery above the selection of 50 dishes for Easter lunch and once you've defined appetizers, first courses, second courses and desserts, have fun combining the most appropriate drinks.
If you prefer the taste of a sweet drink, choose one of our dessert cocktails, perhaps combining it with the last course of lunch. It will be unforgettable.
Soft drinks
Berry Kiss
Ingredients for a cocktail: 6 cl non-alcoholic ginger beer – 4 cl lemon juice – 1 meringue – raspberry jam – ice
Procedure: collect in the shaker a meringue (ø 3-4 cm) and crumble it with a pestle, then add the lemon juice and 2 teaspoons of raspberry jam. Mix with the long spoon to melt the jam. Fill a glass of ice and add the liquid without filtering. Fill the glass with ginger beer and decorate with fresh raspberries and mint leaves as desired.
Green-go
Ingredients for a cocktail: 12 cl lemonade – 3 litchi -2 kiwi – lime – lemon peel – sugar – ice
Procedure: peel 1 kiwi and the lychees. Blend them together with the juice of half a lime (about 2 cl), 1-2 teaspoons of sugar and the lemonade. Blend for a long time, after 2-3 minutes add an ice cube and resume blending: this technique allows to obtain a more uniform mixture because the cube, with its movement, also brings the smaller pieces of fruit closer to the blades. Pour the smoothie into the glass filled with ice (we used a tiki mug) and decorated with slices of kiwi and lemon peel.
Romeo
Ingredients for a cocktail: 1/4 William pear – 5 cl pear juice – lime – ginger beer – rosemary
Procedure: cut the pear slice to touch and collect it in the shaker. Partially burn a sprig of rosemary and add it to the touches of pear, pour over the pear juice, half a lime and gently crush. Add the ice and shake vigorously. Strain into a glass with new ice and fill with ginger beer. Decorate to taste with new rosemary and pear slices.
Aperitif with yolk pralines
Ingredients for 6 cocktails: 900 g fennel tea – 900 g tonic water – fennel – lime-raspberries – cane sugar – Praline: 100 g homemade bread – 80 g peeled boiled beans – 80 g ricotta – 6 eggs – oregano – lime – extra virgin olive oil – salt – pepper
Procedure: mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks. Cut the bread into slices, add oil, season with a bit of oregano and toast it in the oven until it is well-toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray. Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.
Alcoholic drinks
Rapa nui
Ingredients for a cocktail: 250 g papaya pulp – 3.5 cl Pisco – orange – sugar – nutmeg – white pepper
Procedure: blend the papaya pulp with 10 cl of water and 2 teaspoons of sugar. Collect 2 cl of orange juice, 1 teaspoon of sugar, a generous pinch of pepper, Pisco and 5 cl of the pureed papaya in the shaker. Add ice and shake with energy. Strain into the glass and finish with grated nutmeg. Use the rest of the papaya pulp to prepare other cocktails.
Traminer royal with guava juice
Ingredients for 4 cocktails: 100 ml aromatic Traminer – 100 ml guava juice – 2 teaspoons of cold crème de cassis.
Procedure: Put 4 glasses in the freezer. Pour in each glass about 100 ml of very cold aromatic Traminer, 100 ml of guava juice and two teaspoons of cold crème de cassis. Stir gently, let the juice settle for a couple of minutes and serve decorating to taste.
Martini Brunch
Ingredients for a cocktail: 4 cl Gin Mare – 2 cl elderflower liqueur Holler Sambo Roner – 2 cl lemon juice – orange marmalade – ice.
Procedure: cool the cup with ice cubes. Collect in the shaker the lemon juice, the liqueur and the gin with 1-2 teaspoons of jam, let it dissolve, then add the ice and shake. Remove the ice from the cup and filter the shaken cocktail. Decorate to taste with marjoram leaves.
Peat
Ingredients for a cocktail: 6 cl Russian vodka Standard -1 cl up sherry- 1 cl peated whiskey Ardbeg- laurel – ice.
Procedure: cool the cup with ice cubes or keep it in the freezer for 10 minutes. Collect the sherry, vodka and whiskey in the shaker, add a few ice cubes and shake vigorously. Remove the ice from the cup and the water that had formed, then filter the cocktail. Decorate with a bay leaf.
Sweet drinks
Memories of the East, alcoholic
Ingredients for a cocktail: 20 cl milk – 1 tea bag Earl Gray – cloves – orange peel – cinnamon stick – tamarind syrup
Procedure: bring the milk to a boil with a piece of cinnamon, an orange peel and 5 cloves. Simmer for 3-5 minutes. Heat 20 cl of water and just before the boil turn off, infuse the tea bag for 3-5 minutes, then remove the sachet. Sweeten the tea with 2 cl tamarind syrup. Add the tea with milk and continue on the stove for less than 1 '. Turn off, strain into a glass suitable for heat and decorate to taste with mint leaves.
White rabbit, non-alcoholic
Ingredients for a cocktail: 12 cl almond milk – 1 cl tamarind syrup – mint – soda.
Procedure: collect the almond milk, tamarind syrup, a few ice cubes and a sprig of mint in the shaker. Shake vigorously and then pour, filtering, into the glass filled with ice. Fill with soda and decorate with another sprig of mint.