An Easter brunch cocktail that’s as easy as it is pretty, because impressing guests with minimal effort is always the goal for me.
I actually like enjoying my own parties, ya know? And if I’m shaking drinks for more than a handful of people, it’s pretty easy to get stuck in the kitchen or behind the bar cart. So I’m always planning holiday drinks that are easy to execute perfectly, because even though I like things simple, my entertaining standards are (probably a little too) high, and I’ll never ever serve something that doesn’t taste as good as I can possibly make it.
Oh, and I may be biased, but after years and years of home entertaining, not just with drinks but with food (Side note: I cook IRL! It’s not all booze all the time over here!), the cocktail is ALWAYS the thing that gets noticed. I’ve spent hours or even days cooking a gorgeous, mouthwatering spread, only to have people completely lose their isht over a drink that took maybe 5 minutes to assemble. Ever wonder why I focus exclusively on cocktail recipes? That’s one big reason: maximum impact, minimal effort. And always the most memorable thing on the table.
I created this super minimal recipe with Easter Brunch in mind. If you’re running around the kitchen like I always am, panicking that your ambitious frittata will be stone cold by the time you finish artfully garnishing your avocado toasts, you need a drink that’s hard to mess up. You also want said hard-to-mess-up drink to be just as tasty and impressive as everything else you’re serving. I’m here to tell you it can be done, and it can be done with… drumroll please… ONLY. TWO. INGREDIENTS.
Okay, so, maybe one of those ingredients is lavender infused vodka, which technically requires two things: vodka (duh), and dried lavender, which you can get here (affiliate link) if your grocery store doesn’t carry it. I usually have good luck finding it with the spices at Whole Foods if you have one near by. In any case, you can and should infuse your vodka in advance, so you’re only dealing with two things on party day: the infused vodka and grapefruit.
The cocktail itself was inspired by one of my favorite breakfast/brunch items: brûléed grapefruit. That’s our garnish here, and it’s reaaaaally easy to pull off under the broiler. For brunch cocktails, I love when the garnish is also a yummy snack (a la Bloody Mary). The bitter notes of grapefruit give it great balance in cocktails, so I simply gave the easiest grapefruit cocktail in the books — the Greyhound — a seasonal update with a lavender infusion. Lavender + grapefruit is one of the most light, refreshing, complex combos you can put together for spring, and this is the easiest way to do it. Pro tip: make sure you squeeze your own grapefruit juice. In a two ingredient cocktail, the quality of both ingredients is crucial.
Even though I’m serving this up as an Easter Brunch cocktail, it’s also the answer to pretty much all of your spring entertaining needs (you’re welcome). It’s perfectly seasonal and perfectly crowd pleasing (the Greyhound is one of the most popular drinks out there for a reason). And I know from experience that you don’t need a to be throwing a party to enjoy these — sometimes you need something special on a weeknight without a ton of fuss, and these will definitely deliver.
- 1.5 oz lavender infused vodka (per guest)
- 4-6 oz fresh squeezed grapefruit juice (per guest)
- For the lavender infused vodka, add 4 tbsp dried culinary lavender to 2 cups of vodka. Cover and let sit for three hours, stirring occasionally. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag and store in the fridge. [This will be enough for a maximum of 10 drinks -- if you plan on serving more, double the recipe].
- For the brûléed grapefruit garnish, sprinkle a thin coating of sugar onto grapefruit slices, then place under a broiler on high. Let broil until the sugar bubbles and edges blacken. Remove from oven and slice each round down the middle (so you have half a slice for each drink).
- For each cocktail, pour 1.5 oz of the infused vodka into an ice filled glass, then top with 4-6 oz of fresh grapefruit juice to taste. Stir in glass, then garnish with fresh lavender and a brûléed grapefruit slice.
If you’re looking for something else to do with your dried lavender, with a bit more effort but a lot of flavor and impact, you’re gonna wanna check out my Garden Party cocktail recipe. Spoiler alert: it’s one of the prettiest things you’ll ever make.
If you try this Easter Brunch cocktail recipe, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!