Shake up your long weekend celebrations with these boozy Easter cocktail recipes!
Easter is the one celebration where friends and family come together for a feast. Our dining tables are stylishly decorated, and guests are patiently waiting for all of the mouthwatering chocolate treats to come out. But don’t forget about the drinks!
Thankfully, when it comes to these annual holiday celebrations and boozy cocktail recipes, it’s a great time for guests to get involved – whether it’s a conversation starter, humorous game or just a great way to get the party started. So, to help you create a fun Easter this 2025, we’re sharing with you some of the best Easter cocktail and drink recipes.
From traditional easter cocktail favourites to refreshing spring drink delights, let’s get hopping through the long weekend with this guide to the best Easter cocktail recipes for 2025. They’ll be boozy and fun, we promise!
Image supplied.
Byron Fling
Ingredients:
45mL Mac. by Brookies
30mL passionfruit purée
30mL Petaluma Sparkling Wine
15mL soda water
Method:
1. Build cocktail in a chilled tumbler topped with ice. Stir thoroughly.
2. Garnish the Byron Fling with an edible flower or a wedge of passionfruit.
Image supplied.
Cascadia State of Mind
Ingredients:
60mL Westward American Single Malt Whiskey
30mL lemon juice
20mL maple or golden syrup
1 tsp apricot jam
1 egg white (or 20mL coconut milk for vegan alternative)
Method:
1. Combine all ingredients in a cocktail shaker with ice. Shake hard.
2. Double strain into an old fashioned glass with no ice.
3. Garnish with an apricot wedge.
Image supplied.
Cassidy Irish Cream Hot Chocolate
Ingredients:
50mL Cassidy Irish Cream
2 tsp hot chocolate powder
100mL milk
Method:
1. In a saucepan over low heat, mix the hot chocolate powder and milk until warm and combined thoroughly.
2. Once warm, pour into a heat proof mug and add the Cassidy Irish Cream.
3. Garnish with a cinnamon stick, whipped cream or shavings of chocolate.
Image supplied.
Chocolate Temptation
Ingredients:
30mL Suntory Haku Vodka
30mL Baileys
15mL Vok White Creme de Cacao
Scoop of ice
3 scoops of chocolate ice cream
1 Easter egg, to garnish
Method:
1. Place all of the ingredients into a blender, blend until it forms smooth drinking consistency.
2. Pour cocktail into either a tall or hurricane glass.
3. Garnish with mini Easter eggs or a broken egg.
Image supplied.
Cotton Tail Fizz
Ingredients:
40mL Cointreau
15mL Vok White Creme de Cacao
15mL lemon juice
15mL lime luice
20mL pure cream
10mL egg White
Method:
1. Add all ingredients to shaker and shake with ice, strain out ice and shake again without ice.
2. Then, pour into a chilled tall glass without ice, top with soda to create the perfect fluffy top.
3. Garnish with orange and/or chocolate sprinkles. Alternately add a sprig of mint to create a refreshing contrast.
Photographed by Jennifer Pallian. Image via Unsplash.
Honey Tasman Tea
Ingredients:
45mL Forty Spotted Tassie Bush Honey
45mL sweetened earl grey tea, chilled
30mL soda
Garnish with a slice of lemon
Method:
1. Premake the sweetened earl grey tea, chill overnight.
2. Then, when ready to serve, place all of the ingredients in a tall glass.
3. Top with soda and then garnish with a slice of lemon or a lavender sprig.
Image supplied.
Mini Egg Maple Martini
Ingredients:
25g dark chocolate
7 crushed mini eggs
60mL Baileys
1.5 tbsp pure Canadian maple syrup (preferably Amber syrup for its rich taste)
50mL Frangelico Hazelnut Liqueur
30mL crème de cacao liqueur
15 mini eggs
30mL almond milk
Method:
1. Melt the chocolate in a shallow bowl.
2. Crush the mini eggs to a large breadcrumb size. Transfer to a plate.
3. Dip the rip of your martini glass into the melted chocolate, then roll in the crushed mini eggs. Set aside.
4. Put all of your cocktail ingredients in a blender and blend until mini eggs are completely blended, it should take about one minute.
5. Pour into your glass, serve immediately.
Image supplied.
Non-Alcoholic Espresso Martini
Ingredients:
45mL Lyre’s Coffee Originale
15mL Lyre’s White Cane Spirit
45mL premium cold drip or fresh espresso
10mL premium vanilla syrup (not vanilla essence)
Method:
1. Place all ingredients inside of a cocktail shaker. Shake without ice.
2. Then, fill the shaker halfway with ice and shake hard briefly.
3. Finally, fine strain the cocktail into a coupette glass and garnish with coffee beans or chocolate shavings.
Image supplied.
Shirl in the City
Ingredients:
45mL Brookie’s Shirl the Pearl Cumquat Gin
45mL cranberry juice
20mL yuzu or lemon juice
10mL sugar syrup
2 x dashes of Australian Bitters Company Grapefruit Bitters
Method:
1. Place all of your ingredients into a blender with ice and blend until it forms a smooth, frozen slurpee consistency.
2. Strain into a tall glass.
3. To finish, garnish your Shirl in the City with grapefruit zest and a eucalyptus sprig.
Photographed by Kristoffer Paulsen. Image supplied.
Starward Easter Sundae
Ingredients:
30mL Starward Two-Fold Whisky
30mL Mr Black Double Cacao Coffee Liqueur
30mL coconut cream
30mL thickened cream
2 tbsp chocolate spread
Whipped cream to top
Method:
1. Coat the inside of the glass with the whisky chocolate spread.
2. Add a large scoop of ice into a blender with the remaining ingredients and blend for 20 seconds.
3. Top with whipped cream and chocolate pieces.
Looking for more drink recipes to try? We’ve got you covered with these 8 Floral Inspired Spring Cocktail Recipes. Or, make the most of your chocolate this Easter thanks to this Stuffed Chocolate Easter Bunny Cookies Recipe.
