17 Spring-Inspired Cocktails To Enjoy This Easter

Easter is such a fun time of year. The sun is shining and the weather is warm and bright. We celebrate the season with bunnies and baskets of candy or designer eggs, and the mood is all about pretty pastels.

Shouldn’t all this colorful fun also be reflected in our holiday libations?

Whether planning a picnic gathering or a family brunch on Easter Sunday, these spring-inspired cocktails are sure to set the tone for a bright and festive day.

Flower Child

Found at Scott Conant’s The Americano in Atlanta, Georgia, this cocktail is made with Botanist Gin, maraschino liqueur, Crème de Violette and lemon juice. It's meant to be floral and flirty, with a balance of botanicals and bright citrus.

Bad Bunny

At Powder at Waldorf Astoria Park City, this cocktail is made with High West Double Rye, fresh carrot juice, Aperol, Domaine de Canton, honey, lemon and a salted rim. Claire Swift, director of food and beverage said: “The Bad Bunny is our take on a traditional spring cocktail with a bit of a twist. We use High West Double Rye, fresh carrot juice, Aperol, Domaine de Canton, honey, and lemon and the salted rim adds just the right balance and brings out all of the flavors. It’s a great way to toast Easter weekend. With its vibrant orange color and creative name, it’s as Instagrammable as it is delicious!”

Champagne For Breakfast

Available at Le Âme at The Global Ambassador Hotel in Phoenix, Arizona, this cocktail is inspired by the season, with subtle flavors of peach, clover honey and apricot with sparkling wine. “Champagne for Breakfast is sunrise in a glass, turning any breakfast into a bright and lively celebration,” said Sean Traynor, beverage director at The Global Ambassador. “It’s a sip of springtime that captures the brightness of orchard fruits, blending tangy peach and pomegranate with the richness of clover honey, while sparkling wine adds a light, refreshing touch.”

Paschal Martini

At The Stand in New York, the Paschal Martini is made with Fords gin, Carpano bitters, oat milk, butterfly pea flower and olive oil. "This martini doesn’t just look like an Easter egg; it’s a whole springtime celebration in a glass," said Deena Sayers, Beverage Director.

The Orchard

At Hearth and Hill in Park City, Utah, the Orchard cocktail is made with Applejack, apricot liqueur, blanc vermouth and grenadine, a sweet and refreshing option for spring.

Mike Fayad, general manager said: “Syrups are becoming rather dated as companies continue to put compelling, fruit-based liqueurs into the market. These liqueurs are pretty far removed from some of the big brands' domination of this space (think DeKuyper). Applejack has been in production since 1780 and we wanted to lean into that orchard fruit characteristic of that spirit by complementing it with Giffard Abricot du Rousillon, made from real apricots in the south of France.”

Pearly Dew Drops

At Urban Hill in Salt Lake City, Utah, a delicate take on a lemon drop martini, this cocktail combines Sugar House Vodka, Pierre Ferrand Dry Curacao, Italicus, beeswax and lemon. Dawson Jenkins, bartender said: “The best part of my job isn’t just crafting scrumptious drinks—no no, it’s showing everyone how to have a good time. Pearly Dew Drops is all of the best parts of hospitality distilled into a tasty beverage. This Lemon Drop riff is bright and approachable, yet holds a depth that reveals itself when you lean in. The drink's name is a nod to musical artist The Cocteau Twins—because who doesn’t love a little ethereal essence to get us through this life?”

Easter Paloma

At Verde, the waterfront restaurant tucked behind the Peréz Art Museum Miami, the Easter Paloma combines Patron tequila with lime juice, rose syrup, sweet agave and grapefruit juice. Meghan Rodriguez, the bartender, said: “I wanted to create something that feels like a sip of spring—bright, citrusy, and a little unexpected. The rose syrup adds a delicate floral note that makes this Easter Paloma stand out, while the lemon twist gives it a fresh, elegant finish.”

Jasmine Vine

At SuViche in Miami, enjoy a citric and floral cocktail made with jasmine infused vodka, yuzu and agave. "The Jasmine Vine cocktail is the perfect cocktail for spring. It is light, bright and has bold floral and citrus notes that capture the season in a glass. In Miami, we may not have traditional seasons, but this jasmine-infused vodka, paired with vibrant yuzu and a touch of agave, brings just the right kind of springtime energy and is made for sipping in the sunshine," said Maria Cuesta, bar manager at SuViche Wynwood.

Carrot-Tini

At Oases Restaurant and Bar in New York City, the Carrot-Tini is made with gin, carrot juice, honey, allspice, lemon and turmeric. "We do everything mindfully here and our Carrot-tini is no exception as a spring awakening in a glass. Light, refreshing, and kissed with the golden warmth of turmeric. It’s Easter in a perfect sip and a great drink to enjoy during our coveted Golden Hour and Easter Brunch," said Sonam Sangmo, partner and creative director at Oases.

Berry Fizz

At Mission Ceviche in Union Square and Upper East Side, this drink is a strawberry and cherry blend with lemon, topped with rose bubbly with a rim of dehydrated berries, sugar and peep. "Like an Easter morning, this cocktail evokes the sweet scent of berries and the playful anticipation of an egg hunt, all wrapped in the charm of a holiday symbolized by the bunny," said bartender Eduardo Astudillo.

The Lady O

At Okaru, the recently opened modern Japanese restaurant in Roslyn, Long Island, a Japanese-inspired twist on the classic Porn Star Martini, this cocktail blends shochu, yuzu soju, passion fruit purée and vanilla. Two ounces of sparkling sake on the side make this a light and effervescent cocktail for spring.

Easter Blossom

At Jade Bar at Sanctuary Camelback Mountain, A Gurney’s Resort in Scottsdale, a vibrant fusion of Ketel One Peach & Orange Blossom Vodka, Finest Call Blood Orange mix and fresh lemon juice is brightened by the warmth of Bittermens Ginger Bitters. “Growing up in the Midwest I always remember the sweet smells of spring and the trees blooming in my backyard. This inspired me to use a spirit with notes of peach and orange, adding a hint of citrus. The blood orange paired with the ginger bitter notes creates a fresh, crisp, and balanced spring cocktail," said Brady Pankow, director of outlets.

Bright Eyed & Bushy Tailed

This cocktail is made with vodka, carrot, ginger, turmeric and lemon at The Banks Seafood & Steak in Boston’s historic Back Bay. "This fun, Easter cocktail grew out of a brunch beverage I would make for my family when looking for a healthy (-ish) drink to start the day off. I always loved the combination of carrot, ginger and turmeric as a way to wake up the palate in the morning with a drink full of spice. We added some citrus and a little sweetness to round out the drink. I like to think of it as the overachieving, well-to-do, more mature sibling of the Screwdriver and Bloody Mary," said Ben Chesna, beverage director of Himmel Hospitality Group.

Wabbit Smash

At Whiskey Cake Kitchen + Bar, the Wabbit Smash cocktail involves Ford’s Gin, Barrow’s Intense Ginger, lemon and honey to keep things smooth and balanced, plus a handful of mint. “The Wabbit Smash is the kind of cocktail that makes spring feel official. The mix of freshly juiced carrot, ginger, and mint gives it a garden-fresh twist, while the gin and honey bring just the right balance. Whether you’re celebrating Easter or just soaking up a sunny day, this one’s got ‘spring vibes’ written all over it," said Ben Woodring, vice president of operations for Whiskey Cake Kitchen + Bar.

Burning Gold

At Craft & Commerce in San Diego, Burning Gold is a bright, savory, bloody-esque cocktail made with mezcal, carrot escabeche, cilantro, chile and lime. Its bright orange color and champagne glass resemble a carrot, making it perfect for celebrating Easter. “Burning Gold is a bit of a love letter to our local taco shops—staples of San Diegan sustenance. We borrowed some cues from their salsa bars, attempting to capture some of the bold and refreshing flavors of complimentary pickled carrots to pair with mezcal. The result is a sippable hot sauce made by blending carrot juice with achiote paste, jalapeno, Mexican oregano and a touch of champagne vinegar,” said Leigh Lacap, research and development at CH Projects.

Paschal Essence

At Blue Restaurant at Eden Roc Cap Cana, a sip that blends the passion of mezcal with the sweetness of white cacao and the freshness of strawberry. Its red color symbolizes rebirth, while the rosemary and orange add a fresh, floral touch. “The Paschal Essence cocktail is a toast to the awakening of life. The delicate balance of freshness and sweetness is perfect for celebrating the beauty of spring’s rebirth," said Mathew Chanto, bar manager.

Bunny Mary

At Over Easy in Scottsdale, Arizona, the seasonal Bunny Mary is a fresh, veggie-forward version of the classic Bloody Mary cocktail made with organic carrot juice and pearl vodka, garnished with raw carrots, celery and a Tajín rim for a savory, spicy twist. “We created the Bunny Mary to celebrate the freshness of spring with a unique twist. The star ingredient, organic carrot juice, gives the classic Bloody Mary a lighter, more vibrant feel—perfect for the season," said Ryan Field, co-owner of Over Easy.