Long weekends are synonymous with cocktails around here, so with the Easter long weekend just days away you know I have a cocktail to help you celebrate and enjoy the extra time off with family and friends.
Since Easter celebrations often include brunch, you wouldn’t be wrong to expect a mimosa-esque cocktail, I do love mimosas made with Prosecco. But I thought I would shake things up and instead celebrate with the prettiest Raspberry Rose and Gin Cocktail. Simple ingredients and just a few steps, this cocktail has the potential to quickly become your go to when entertaining and brunching!
As I settle in to write this, I’ve just returned from taking my niece and nephew to see Santa, my second Molasses Spice Cake of the season is baking (the first one disappeared far too quickly!) and Elf is playing in the background. It is safe to say I am in Full. Holiday. Mode. And while I hadn’t planned on writing another post before the new year, I couldn’t let the season pass without sharing some holiday cheer. A Pomegranate, Pear and Prosecco Cocktail. So simple and full of bright, fruity flavours, it’s the perfect solution to the very cold and snowy conditions we’re experiencing in Calgary.
If you read my post earlier this week on how to style a bar, it’ll come as no surprise that I love making cocktails. I particularly love when a cocktail inspiration results in me discovering something new. Which is exactly what happened this week. I discovered persimmons. Have you tried them? I must admit, I’m a little embarrassed by my ignorance of persimmons. Having tried them I can now confidently say that they are one of new favourite autumn fruits – vibrant, sweet and delicious. And the perfect addition to a fall cocktail.