Easter is this Sunday and naturally I am busy as a bunny prepping for a feast with my family. Easter is a wonderful holiday because you get to celebrate the refreshing beauty that is spring. Symbols of rebirth - crisp greens, sunny yellows, fresh herbs, blooming flowers, round eggs - will be the underlying theme of this weekend's party. Dainty Easter eggs inspired the invitations and I've come up with 2(!) delicious menus for a fabulous meal. Unlike Thanksgiving when everyone celebrates with a dinner, Easter is a holiday that is either celebrated with a brunch or a dinner - so in an attempt to really help each and every one of my readers, I've planned both. In PartySugarLand you can't have any sort of gathering without specialty cocktails so I've come up with drinks to pair with each of the menus as well. To take a virtual sip, read more
For the brunch: If you have access to an espresso machine, use it! Offer guests cappuccinos, americanos, or espressos. Fresh squeezed orange juice is another must, if you don't have a juicer get a nicer quality pulpy OJ such as Odwalla. Water, sparkling and still, is a must. Mimosas are a classic brunch cocktail but Blood Orange Bellinis are an elegant alternative especially if you make them with fresh squeezed blood orange juice. Harvey Wallbangers are a more festive choice than the regular old screwdriver. However if you want to make a new, unique cocktail specifically for the brunch try a sparkling combination of white wine and chambord in the form of a chambord spritzer.
1 ounce Chambord (black raspberry-flavored liqueur)
1 1/2 ounces white wine
1 tablespoon fresh lemon juice
Chilled seltzer or club soda
A twist of lemon peel for garnish
- In a tall glass combine the Chambord, the wine, the lemon juice, and 4 ice cubes.
- Fill the glass with the seltzer and stir the drink. Garnish it with the lemon peel.
For the dinner: At Easter dinner you must offer several bottles of wine. A rosé will complement the rosy pinkness of the ham because it has the refreshing crispness of a white wine, as well as the medium body of a dry red wine. For those whose hearts are set on pouring a red choose a cru Beaujolais, a varietal that I've heard a lot about lately whose rich complexity will pair nicely with the ginger ale glazed ham. Other options include Pinot Noir or Burgundy or a Chenin Blanc if you are looking for a white wine. Water, both sparkling and still, should flow freely from large pitchers strategically placed around the dining table. Fresh grapefruit juice mixed with your favorite lemon lime soda and a splash of lime juice makes a nice non-alcoholic option. Offer one specialty cocktail as an after dinner dessert drink. An Easter Bunny is a tasty vodka-chocolate-cherry combination that will be the finish to a wonderful evening.
1 1/2 oz dark creme de cacao
1/2 oz vodka
1 tsp chocolate syrup
1 tsp cherry brandy
- Shake creme de cacao and vodka with ice.
- Strain over ice in an old-fashioned glass.
- Float chocolate syrup and cherry brandy.
What will you be pouring at your Easter celebration? Let me know your amazing ideas below!