Easter brunch feels like the perfect time to usher in spring and embrace refreshing, fruity, floral and herbaceous cocktails. While traditional favorites include a French 75 or Aperol Spritz, I am loving the infused tequila-based Clementina we recently added to the bar menu at Cinder House. It’s like an adult orange creamsicle with a touch of heat. India Stevens curates our cocktail and spirits list, and we currently are working with her on new seasonal drinks for spring and summer.
Balance is super important when creating a cocktail or mocktail. Flavors should complement, not overpower, each other. For brunch, I am a firm believer that it is always beneficial to use fruit in drinks. It creates a lighter profile and provides easy sipping in the late morning and throughout the afternoon. Don’t be afraid to incorporate a bit of heat either. Chili peppers are very flavorful and, when used in moderation, can add a bit of pizazz.
Many cocktails start with two parts spirit, one part sour (like lemon or lime juice), and one part sweet (like simple syrup). When I create a mocktail, I generally use this formula as a guide—and remove the spirits of course. I like to incorporate fresh juices when in season and include alternative sweeteners like honey and agave instead of solely using simple syrup. Consider topping a mocktail with a splash of club soda or ginger ale to add a bit of fizz, along with fresh herbs for a colorful garnish. Incorporate flavors you generally enjoy. At the end of the day, ‘good’ is completely subjective!
I encourage people to be adventurous when it comes to trying new cocktails and mocktails. Even after years of bartending experience, I still sometimes see ingredients on cocktail lists that I do not recognize, so I make a point to branch out of my comfort zone and try them!
easter brunch punch
1 oz. pineapple juice
1 oz. grapefruit juice
1 oz. lemon juice
1 oz. simple syrup
2 oz. club soda or Sprite
5 raspberries
Lemon, grapefruit and Pineapple slices for garnishes
Add all ingredients except raspberries and garnishes to a shaker with a few ice cubes. Shake, pour over ice in a Collins glass (or glass of choice), and top with either club soda or Sprite. Garnish with raspberries and lemon, grapefruit and pineapple slices. Serve and enjoy!
clementina
1.5 oz. Corralejo Reposado tequila
0.5 oz. Liquor 43
0.5 oz. Cointreau
0.5 oz. pineapple juice
0.5 oz. lime juice
0.25 oz. agave syrup
1 Thai bird chili pepper
1 Clementine orange wheel, peeled
1 Clementine orange, sliced
Tajin seasoning for rim of glass
Cut Thai bird chili into 10 slices; add one slice (this will ensure the beverage is not too hot; you can always add more heat later) to a shaker with the peeled clementine orange. Muddle the two together. Add all other liquid ingredients, and shake well. Strain over a Collins glass filled with ice. Gently wet the rim of the glass with the cocktail mixture before adding Tajin seasoning and an orange slice. Enjoy!
