Easter is going to be bloody this year. At least in the cocktail glass with our Bloody Easter Cocktail! But don’t worry, no cute bunnies, lambs, or chicks are harmed – just the veggies. Tomatoes, the stars of the classic Bloody Mary, enter a temporary Easter liaison with carrots in the Bloody Easter.
The combination with vodka practically begs for some spice, acidity, and seasoning. So, we’ve added a few dashes of Worcestershire sauce, Tabasco, and lemon. The result is a brightly colored, Easter-appropriate cocktail with a kick of heat and pepper. It’s so tempting that you better hide it from the Easter Bunny.
What you need:
For the drink:
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5 cl vodka
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6 cl carrot juice, chilled
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4 cl tomato juice, chilled
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1 dash Worcestershire sauce
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1 dash Tabasco
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1 dash lemon juice
For the garnish (optional):
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1 small baby carrot, washed
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Freshly ground pepper
Here's how to do it:
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Mix all the ingredients thoroughly.
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Fill a glass with ice cubes and add the mixture.
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Grind some fresh pepper over the drink and garnish with a carrot.
Tips for your Easter brunch
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The Bloody Easter Cocktail has a strong flavor and contains a good amount of alcohol. It’s not ideal for an empty stomach. Instead of serving it as a welcome drink, offer it after your guests have had their first bite. The best timing is between the savory dishes and the sweet cake.
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If you're preparing a buffet, you can mix the drink a bit earlier and have it ready. It’s a visual delight, and the baby carrot allows guests to stir before drinking. But be cautious – the ice will inevitably melt.
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Some people are sensitive to Tabasco, while others can’t get enough. So, it’s best to season lightly and leave the Tabasco out for your guests to adjust their spice level to taste.