Fancy Easter Beverages

This Easter it's are all about fancy beverages with fresh seasonal fruit. Whether you're planning an Easter brunch, late lunch, or early dinner, one thing's for sure: you must celebrate with cocktails that are just as festive as the food you're making! so we are taking Mother Nature’s perfect sweet fruit mixed with freshly squeezed lemonade  of course, adding a little alcohol  and VOILA!

Happy Easter

Mango-Grapefruit Mimosas
 For this recipe  you will need 1-2 ripe mangoes 2 grapefruits and a bottle of sparkling white wine, Start by adding  chunks of ripe mango into a food processor to make homemade mango purée and squeeze some grapefruits in a citrus juicer.

**Spoon mango purée into a champagne flute, then pour in grapefruit juice. Slowly top with sparkling wine in several increments so it does not bubble over. Stir once with a cocktail spoon, and serve immediately.

Pomegranate Bubbly

easy and quick 
1 cup of Acai berry Juice
1 cup of Pomegranate Juice
Your favorite bottle of champagne chill
Mixed the berry and Pomegranate juice keep in the refrigerator Once you’re ready to serve add champagne and enjoy

Sangria Flora
3 Cups Sauvignon Blanc or Dry white wine
¾ Cups St-Germain artisanal French elderflower liqueur
5 Fresh Strawberries (halved)
5 Fresh Raspberries
5 Fresh Blackberries
10 Fresh Grapes
Stir ingredients in a carafe. Let the mixture soak for 15 minutes (or longer if desired), then pour into ice-filled glasses. *The fruits listed are merely suggestions. Many combinations of local, seasonal fruit will work nicely with St-Germain. Be creative! Serves 4-6 people.



Mint Limonata
Crushed ice
2 ounces limoncello
1 ounce vodka
2 ounces soda water
2 medium mint leaves, torn in half

directions
Fill a cocktail shaker with crushed ice and add the limoncello and vodka. Shake to combine.
Add the soda water and stir to mix in. Pour into a rocks glass and top with the torn mint leaves.

la femme fatale
1 pound strawberries, hulled and quartered (about 3 cups), plus more for garnish
                                                        2 tablespoons granulated sugar
 1/2 ounce lemon juice
8 ounces limoncello, chilled
2 bottles brut cava, chilled

**Combine the measured strawberries, sugar, and lemon juice in a blender and blend until smooth. Strain through a fine-mesh strainer and discard the solids.
Pour the limoncello and strawberry purée into a punch bowl and stir until well combined. Slowly pour in the cava. Garnish individual glasses with strawberries, if desired

Rose Noire

1 pint fresh blackberries, plus 12 extra berries for garnish
5 ounces Simple Syrup  , chilled
1 (750-milliliter) bottle dry rosé wine, chilled
9 ounces vodka, chilled
6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled
Ice
12 thinly sliced lime wheels, for garnish
In this quick and easy punch, rosé wine is the star.
 A little fresh lime juice, some muddled blackberries, and vodka are added to the wine, 


Peach Cooler
1 cup granulated sugar
1 cup water
1 medium, ripe peach (about 6 ounces)
1/2 pint fresh raspberries (about 6 ounces)
1 bunch fresh lemon thyme (about 30 sprigs), rinsed and woody ends trimmed
1 liter cold club soda
Ice

Bring the sugar and water to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the syrup to a small container with a tight fitting lid.
2 Halve, pit, and cut the peach into 1/8-inch-thick slices. 
Add the peach slices to the syrup and stir to combine. Seal the container and refrigerate until the peach flavor infuses the syrup, at least 4 hours or up to 3 days.

• When ready to serve, pour the syrup through a fine-mesh strainer set over a medium bowl; discard the peach slices. Add half of the raspberries and half of the thyme sprigs to the bowl. (Set the rest of the raspberries and thyme aside to use as garnishes.) Using a potato masher, briefly smash the raspberries until they release their juices.
• Set a fine-mesh strainer over a large pitcher and pour in the raspberry mixture. Lightly press on the solids with a rubber spatula, then discard the contents of the strainer. Add the club soda and some ice to the pitcher and stir gently with a long spoon until combined.
• Gently bruise the remaining half of the thyme by crushing it in your hands (but don't completely mangle it) and set it aside. Pour the Peach  Cooler into ice-filled  glasses and garnish each drink with a sprig of the thyme and a few fresh raspberries