A Perfect Easter Brunch Cocktail

When I was in my early twenties living in New York City, my friends and I started to feel a little bit nostalgic for our childhood traditions as the reality of adulthood was setting in. So, one Easter, we collaborated on an Easter party with friends and threw an epic brunch at our friend and consummate hostess Annie Campbell’s beautiful Nolita apartment. It was a perfect crisp, sunny New York spring afternoon and the brunch party lasted well into the evening. Ever since then, I have been totally enamored with Easter Brunch. I asked Annie, who not surprisingly is well known L.A. for her amazing food and party planning skills, for to suggest a go-to Easter cocktail.

(Image via. rip & tan)

I tend to gravitate towards champagne cocktails, but at an often co-ed event like at Easter brunch champagne cocktails in a delicate glass are not everyone’s cup of tea. So, Annie offered the unexpectedly perfect suggestion of a The Garden Pimm’s Cup, a refreshing garden-inspired spring cocktail:

INGREDIENTS (two servings, multiply as needed) 

for the simple syrup:
2 cups sugar
2 cups water 

for the cocktail:
3 strawberries, muddled, plus extras for garnish
3 slices of cucumber, muddled, plus spears for garnish
1.5 ounce lemon juice
1.5 ounce simple syrup
3 ounces Pimm’s
Bundaberg Ginger Beer
rosemary or thyme sprigs, for garnish  

to make the simple syrup:  

Combine the sugar and water in a saucepan on the stove. Bring to a boil over medium-high heat and stir, dissolving sugar into the water. Once sugar is dissolved, turn off heat and let cool. Transfer simple syrup into a bottle. Can be refrigerated for up to a month.

to prepare the cocktail: 

Preparation is key to cocktail making. Always have all elements of the cocktail prepped and labeled in advance of the party. All elements can be put into pretty glass bottles, alongside a recipe card for guests to make their own cocktails. 

to make the cocktail:

Combine strawberry, cucumber, lemon juice, simple syrup and Pimm’s with a handful of ice in a cocktail shaker. Shake vigorously for 30-45 seconds. Strain and pour over fresh ice. Top with a splash of Bundaberg ginger beer. Garnish with a strawberry, slice of cucumber and sprig of fresh rosemary or thyme.

TIPS: Simple syrup can be made well in advanced and kept refrigerated for up to a month. Lemon juice can be squeezed a couple of days in advance and kept in the refrigerator

Serve this refreshing spring cocktail, long with one of Annie’s signature Easter dessert bars (pictured above) – you almost don’t need a main course! Follow along on Annie’s instagram (@annielcampbell) for more entertaining goodness.

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