My mother is one of my big inspirations when it comes to SpiritedLA. First of all, she’s a talented oil painter whose paintings have taught me about visual composition for my drinks and my photos. Second of all, she’s a talented drinker who has taught me about well… drinking. And lastly, she never held back when it came to the holidays growing up, and her enthusiasm about celebrating them to their utmost has taught me to go cocktail crazy for every occasion worth celebrating. Which is what got me so excited about making this Easter brunch cocktail.
The holiday insanity I inherited from my mom inspired this indulgent and celebratory Easter cocktail: the Easter Basket Case. Made with seasonal pastel-pink delicious Mozart Strawberry White Chocolate Cream Liqueur, I can’t think of a better cocktail to sip while devouring the contents of my Easter Basket. Now go and (Ea)stir one up.
Easter Brunch Cocktail Recipe:
- 1 oz Mozart Strawberry White Chocolate Cream Liqueur
- 1 oz Pisco
- 2 oz Vanilla Almond Milk
- Crushed Ice
- An Easter Candy or Strawberry Garnish
Start out by combining your Mozart Strawberry White Chocolate Cream Liqueur, pisco, and almond milk in a shaker. Set aside.
Next, crush your ice. Personally, I don’t have an option to get crushed ice from my freezer (nor do I have a pebble ice machine) so I have to get my finely-cracked ice the old fashioned way: by putting it in a fabric bag and whacking it repeatedly with a giant mallet (sorry neighbors).
However you go about achieving your small ice, make enough to loosely fill your glass with to the brim and then and then set aside an additional half cup or so. Next, fill your shaker full of larger shaking ice and shake for about 20-30 seconds. Strain your cocktail into your ice filled glass until you get almost to the top. Then pack on a bit more of the remaining ice, garnish, and serve.
This post was sponsored by Mozart Liqueur.