Be the Easter brunch hero in a champagne cocktail pouring cape! Delight the nieces and nephews with the best lemonade they've ever had! Make these delicious and so pretty Easter cocktail and mocktail recipes to greet Spring and celebrate with your loved ones. These 5 easy to make Easter cocktails and NA drinks use a variety of syrups, present beautifully on the table and taste fresh from the garden.

Trust me on this? In researching this post I did some pinterest perusing and taste testing and man there are a lot of trash Easter cocktail recipes on the world wide web! I hate to say it but some are just very bad- all pretty photo and no balance. I promise you these are balanced, complex and have nothing to do with trying to taste or look like a Peep. These are Easter drinks, Simple Goodness style.

I remember so well from my childhood the jello jigglers Aunt Diane used to obsess over, getting perfectly crisp edges with discernible shapes, no mystery jigglers. The anise flavored yeasted cresent rolls were another tradition on our maternal side, though as a kid I definitly did not appreciate them. Easter will also always taste to me like Cadbury mini eggs, the world's most superior candy that only happens once a year, and like the after church spread that was way fancier than any other time of year. But drinks? Those are a hole in my memory. We didn't have a special punch or celebratory drink and hoenstly, I think it's a real downer. This holiday is about the celebration of life, and that's what raising glasses is all about!

In hopes of leaving your loved ones with delicious, liquid Easter memories in the future, I've got this round up for you. There are nonalcoholic Easter drink ideas included here as well, so that everyone can celebrate responsibly and everyone is invited to the party. The drinks are mostly brunch or lunch appropriate, since that is when we have traditionally celebrated with our family.

May you enjoy these as a way to greet the warming weather and the signs of new life all around us- Spring is coming and He is Risen!

Serves 1

Ingredients

¾ ounce meyer lemon juice, or fresh squeezed lemon juice

¾ ounce SGS Rhubarb Vanilla Bean or Orange Vanilla syrup

2 ounces Unicorn vodka or Empress Gin (both are made with butterfly pea flowers for coloring effect)

Egg white

Garnish with dried edible flower petals such as calendaula (yellow) or marigold (orange)

Directions: In a cocktail shaker without any ice, add all ingredients but no ice. Firmly cap the shaker and do a dry shake of all ingredients for 1 minute (it’s a work out!) Shake vigorously to create maximum "action" of the ingredients against the walls of the shaker. This “dry shake” technique will help break up the proteins of the egg white or aquafaba to create a foam. This cocktail is all about texture. Gently, so as not to kill the foam, add a big scoop of ice to the shaker and then shake vigorously for another 30 seconds. Strain the drink into a coupe or stemmed wine glass. Some foam will come through and settle to the top. Capture the extra foam that has clung to the sides of the shaker by “rinsing” the shaker with just 1 ounce of club soda, swirling it to catch the foam and then straining it onto the top of the drink. If done correctly, there will be a solid line of silky foam ½ inch thick at the top of the glass, and a bright, transparent liquid layer of cocktail below.

Want to make the drink in layers like an Easter egg? Shake all ingredients but the lemon juice, using the instructions above. After pouring and straining the cocktail, use a barspoon to gently peel back the foam at the edge of the glass and pour in the measured lemon juice. Watch the color transformation from the acidity change the color of the cocktail!

Serves 1

Ingredients 

2 ounces lemon juice

1 ounce SGS Lemon Herb syrup

2 ounces blended whiskey

4 ounces carrot juice

Add all ingredients to a cocktail shaker with a scoop of ice and shake for 15 seconds. Fine strain into a fresh collins glass filled to the top with ice. Serve with a carrot flower garnish or some greens from a carrot top nestled in the side of the glass.

Make it NA: you can absolutly leave the whiskey out of this one with no sacrifices- it is going to be a beautiful and unique non-alcoholic cocktail to grace your table.

Serves 6

Ingredients

12 ounces vodka

6 ounces Tart Cherry juice

4 ounces Aperol

2 ounces SGS Berry Sage syrup

1 ounces lemon juice, strained to remove pulp

8 ounces sparkling wine, chilled.

Add all ingredients except for the sparkling wine to a pitcher, stir well. Chill until serving. Just before serving, add sparkling wine to the pitcher and stir lightly. To serve, add ice all the way to the top of small juice glasses, then put them out on a tray with the pitcher of punch. Set a small container of edible flowers or berries nearby for the guests to use to garnish their drink.

Serves 4

Ingredients

8 ounces fresh squeezed lemon juice

16 ounces water

4 ounces SGS Rhubarb Vanilla syrup

2 ounces SGS Berry Sage syrup

Garnish: straw, plus berries or a tall rhubarb "stir stick" dipper in sugar at the top end

Add all ingredients to a pitcher, stir well. Chill until serving. To serve, add ice all the way to the top of a collins glass, then top with the lemonade mix. Or, if you have a collection of clean, recycled bottles, use those and add a straw to the pre-chilled lemonade! Take note of the bottle size, since one serving of lemonade is 6 ounces. Simple Goodness syrup bottles are the perfect size!

Serves 6

Ingredients

1 orange, cut into wedges

3 ounces SGS Berry Sage or Rhubarb Vanilla Bean syrup

1 bottle chilled sparkling Rose wine or non-alcoholic wine such as Joyus wines

Muddle orange wedges at the bottom of a pitcher until all the juice runs and the oils are expressed from the orange peel. Add SGS Berry Sage syrup, stir. Top with chilled sparkling wine. To serve, pour through a cobbler strainer to remove the largest orange pieces, and pour into champagne flutes. Drop a raspberry into each for garnish.