A perfect cocktail for an Easter brunch!
One request we always are asked about in the spring is if we have a cocktail that would be good for Easter. A cocktail for Easter has to be something a little unique, since unlike some other holidays, Easter isn’t a day known for its big parties. We wanted to combine carrot and ginger, so we made sure to use a ginger liqueur along with the champagne!
Easter is however known as a day when there is an extravagant brunch with friends and family, and since brunch is really an excuse to have a cocktail or two in the morning, coming up with a cocktail that we could serve at an Easter brunch seemed like a fine idea! With just a quick little hippity hop, the Carrot Ginger Mimosa became our Easter cocktail!
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When we started thinking about making an Easter cocktail, we wanted something that would definitely bring a little Easter flavor, and since making an Easter egg flavored cocktail didn’t really sound that great, we went with another flavor out of the Easter Bunny’s basket, carrots! While not typically thought of as a traditional cocktail ingredient, the carrot is one of those ingredients that can surprise you with how well it can work in a drink! A bit savory and a bit sweet, carrots also add a really beautiful and striking color to your cocktail glass!
With the key ingredient to this Easter cocktail figured out, we decided that we had to make a version of what might be the quintessential brunch cocktail, the mimosa. Mimosas are a favorite, typically a combination of sparkling wine or champagne and chilled citrus juice, the combination making a sweet and refreshing cocktail that is perfect for sipping on at a brunch. With the basic mimosa as inspiration, we decided that making a mimosa with carrots might make for a very special Easter cocktail!
The first thing that a carrot cocktail needs is of course carrot juice, and while you could just go to the store and buy carrot juice, that carrot juice isn’t going to be as tasty as fresh carrot juice. And just how do you juice a carrot? Carrots aren’t the easiest things to juice if you don’t have a juicer, but if you have a blender or food processor, you can do the job with just an extra step or two!
How do I juice a carrot?
First off, we peeled a few carrots and then cut them into carrot coins and placed them into our food processor with some cold water. We pureed the carrots until finely chopped and then placed the carrot puree into a cheese cloth in a bowl with a colander and allow the carrot juice filter through the cheese cloth into a bowl.
To get the full flavor of the juice, compress the carrot containing cheese cloth by giving it a good squeeze to get the last bits of juice, and voila, carrot juice! This carrot juice is fresh and bright orange and ready to use in your cocktail!
We wanted a way to bring a little citrus flavor into the Carrot Ginger Mimosa, so we went with one of our favorite syrups, a spiced orange syrup that we used in our Earl of Orange cocktail, which combines some of the tart citrus brightness of orange zest and fresh squeezed orange juice with the warm spice flavors of cinnamon, clove and star anise. The spiced orange syrup brings just the right amount of sweetness to help brighten up the carrot juice, plus tasted great along side the earthy sweetness of the carrot juice.
We also wanted to add a little something to add a little bite to this cocktail and help balance out the sweetness of the syrup, sparkling wine and the carrot juice. A little splash of ginger liqueur adds a spicy bite while also complimenting the the warm spices found in the orange spiced syrup. Carrots and ginger are great pairs (ever notice how things that grow similarly taste really good together?) and the combination of ginger liqueur, citrus syrup and carrots made for a good drink by itself!
Of course a mimosa isn’t a mimosa unless you have a fizzy component like champagne or sparkling wine to bring a refreshing bubbly side to this brunch favorite. We didn’t want our Carrot Ginger Mimosa to get overly sweet, so we chose a nice brut champagne which has a nice dry finish that keeps everything in balance. The champagne also has enough acidity to add a nice pleasant brightness while the bubbles bring a refreshing crispness to the whole cocktail.
We served the Carrot Ginger Mimosa nicely chilled in some beautiful cocktail coupes, but you can also serve it in a Collin’s glass or champagne flute. All these glass styles lets the bubbles rise while highlighting the beautiful rich orange color from the carrot juice. The rich orange color and bright fresh flavor of the Carrot Ginger Mimosa is sure to add a little treat to your Easter Brunch!
Like this recipe? Try these below, too!
Other Mimosa Recipes
Tequila Sunrise Mimosa – The Sweetest Occasion
Strawberry Mimosa – Baking Beauty
Gin and Blood Orange Mimosa – The Flavor Bender
Pineapple Mimosas – Blackberry Babe
Other Easter Brunch Recipes
Easter Bread – Walking on Sunshine Recipes
Cherry Pie Salad – Half Scratched
Easter Bunny Deviled Eggs – West Via Midwest
Honey Mustard Glazed Ham with Bourbon – Striped Spatula
Easter Bunny Cut Out Cookies – Princess Pinky Girl
- 2-3 carrots, peeled and cut into coins
- 1/2 cup water
- .5 oz Spiced Orange Syrup
- .25 oz ginger liqueur
- 1.5 oz carrot juice
- 5 - 6 oz sparkling wine
- Place carrot coins into a blender or food processor and chop up slightly. Slowly add in water until it resembles coarse, wet sand. Add in the rest of water and blend up.
- Place in a cheesecloth in a colander placed inside a large bowl. Let sit for 20 minutes or so, then squeeze out the rest of the juice, discarding the solids.
- Combine simple syrup, ginger liqueur, and carrot juice into the bottom of a coupe or tall glass. Top with sparkling wine. Cheers!
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