Chris and I are throwing an Easter Brunch at our house on Sunday. There’ll be egg decorating, scrumptuous food and that enduring brunch staple, the mimosa. But, I want to mix up the drink offerings by adding a cocktail to the menu that’s as hoppin’ as the easter bunny.
Enter The Mason Shaker, a charming southern take on the cocktail shaker that also doubles as a drinking glass, and its accompanying drink recipe book “Shake: A New Perspective on Cocktails.” I flipped through the pages of thoughtfully illustrated recipes and stunning images to the spring section–yes, this book is so clever that it has divided recipes by season! I settled on the Cucumber Rickey, located somewhere between the Strawberry Rhubarb Fizz and the lovely late spring Lilac Bloom, a visually dazzling “mocktail” garnished with the fragrant edible flower (perfect for all you preggos who still want to imbibe on a beautiful drink without the alcohol!).
Like freshly bloomed tulips and warm sun on a late April day, the Cucumber Rickey was made for Easter brunch. It’s Light and refreshing with hints of soothing cucumber, zesty mint and lightly carbonated ginger beer.
Check out the recipe for The Cucumber Rickey below the pics, and then shake one up at your Easter celebration!
The Cucumber Rickey
From Shake: A new Perspective on Cocktails by Eric Plum & Josh Williams
(Makes 2 drinks)
4 Shots gin
1 Handful of fresh mint leaves (plus a few for garnish)
6 Slices of cucumber (plus 2 for garnish)
1 Shot of fresh lime juice
1. Add the mint leaves, cucumber and lime juice to the shaker
2. Muddle the ingredients in the bottom of the shaker until thoroughly crushed
3. Add the gin and ice to above the level of the liquid and shake vigorously for 10 seconds
4. Strain mixture into pint glasses containing large cubes of ice, top with ginger beer, and garnish with remaining cucumber and mint leaves
P.S. How perfect would The Mason Shaker and cocktail book be as a hostess or shower gift?