This recipe is intended for readers 21 years and older. Please drink responsibly.
This year Christie of A Kitchen Hoor's Adventures has rallied a group of bloggers to share recipes to inspire your Easter menus. So, if your menu still isn't set, check back with us throughout the week. We'll be posting on Monday, Wednesday, and Friday of this week.
- Deviled Eggs with Creme Fraiche and Herbs by Simple and Savory
- Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm
- Bunny Cinnamon Rolls by Family Around the Table
- Bunny Mary by Culinary Adventures with Camilla
- Carrot Roll Cake by Cookaholic Wife
- Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easter M&M Blondies by Hezzi-D's Books and Cooks
- Egg Benedict Quiche by A Kitchen Hoor's Adventures
- Mini Chocolate Rum Easter Cakes by Daily Dish Recipes
- Orange Ricotta Pancakes by Jolene's Recipe Journal
- Puff Pastry Eggs with Ham and Cheese by All that's Jas
- Sausage and Spinach Pie by Karen's Kitchen Stories
- Tsoureki - Greek Easter Bread by Caroline's Cooking
- Whipped Ricotta Salad by Sew You Think You Can Cook
I've long been a fan of Bloody Marys as evidenced by my Beefed Up Brown Mary, Charred Bloody Mary, and probably a handful that I haven't bothered to post. This adults-only Easter cocktail is a slightly sweet, slightly spicy Bloody Mary made with carrot juice instead of tomato juice...hence the 'bunny' part. Cheers!
Ingredients makes one cocktail
- 1 lemon wedge (I used a Meyer lemon)
- 2 ounces vodka
- 4 ounces carrot juice
- 2 dashes hot sauce
- 2 dashes Worcestershire sauce
- 1 pinch salt (I used a Habanero salt) + more for rimming the glass
- 1 pinch pepper flakes
- 1 pinch smoked paprika
- pickle ribbon
- Also needed: ice, cocktail strainer, pint glass, toothpick
Pour some salt onto a small plate. Rub a lemon wedge along the lip of a glass. Place rim down in the salt and roll until every edge is coated. Spear pickle ribbon and olives onto a toothpick and set aside.
Place ice in a pint glass and squeeze the remaining lemon juice from the wedge. Drop in the lemon. Add in the remaining ingredients and stir to combine. Strain into prepared glass and garnish. Serve immediately.