Easter Brunch, Anyone? We Have Your Cocktails Covered

Shake up a sweet treat for your Easter brunch!

Create a new spin on a Bellini or try your hand at mixology with a cocktail from a bartender at New York's The Standard Hotel featuring an age-old ingredient - a shrub.

NOTE: While specific brands of alcohol are listed in the following recipes, any brand can be used and substituted.

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Strawberry Fields from Damiano Coren, bartender at The Standard Hotel's Café Standard

1.5 oz Amaro Lucano

1 oz organic apple juice

1 oz strawberry shrub

1 egg white

2 dashes chocolate mole bitter

To make the shrub, muddle 3 strawberries with sugar, mint and 1/2 oz red wine vinegar. Place all the ingredients in a shaker, dry shake, strain and pour in a cocktail glass.Garnish with half a strawberry on the rim.

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Orange-Raspberry Bellini

1 peeled and sliced orange

1/4 cup fresh raspberries

1 bottle of Zonin Prosecco Grey Edition with Glera & Pinot Grigio cuvée

Blend the orange and raspberries and press through a sieve to remove pulp. Fill Champagne glass with remaining puree and top with chilled prosecco.

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White Rabbit
3 white sugar cubes
.5 oz of still water
2 scoops of vanilla ice cream
3 bar spoons of Amaro Lucano

Put the sugar cubes in the shaker and add .5oz of water, add two scoops of vanilla ice cream. Then add three bar spoons of Amaro Lucano and shake.

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Also see:

• How to Make Perfect Hard Boiled Eggs
• How to Tie-Dye Easter Eggs with Silk Ties: A Step-by-Step Guide
• Get Creative When Dyeing Easter Eggs