Sipping in The Sanctuary

SIPPING INThe Sanctuary

Welcome to the Sanctuary Living magazine drinks column! Donna Canalizo and Shannon Brown recommend seasonal cocktails in each issue making sure you’ll be mixing up only the tastiest libations out there. So join us as we stir, shake, and pour something delicious! Cocktails for Easter Brunch

Whether you’re hosting the whole extended family or just your immediate household, these brunch-friendly drinks are sure to please. For brunch, we like to offer a range of flavors: something with a little kick and some heft to it, to wake up the taste buds; something bright and effervescent, with a bit of citrus for tartness; and something creamy with a little warmth, for the cocktail equivalent of “comfort food.” We’ve got recipes for a twist on the tried-and-true Bloody Mary, a fizzy and refreshing Elderflower Spritz, and creamy, foamy Brandy Milk Punch.

BLOODY MARY BAR

True confession: we love a good Bloody Mary, and not just in the morning! This is our take on the traditional Bloody Mary that will allow your guests to start with a base and then decide what “extras” they want to add to it. The recipe makes enough for six cocktails, but feel free to scale it down for two or three, or double it for a larger crowd.

Ingredients

For the mix: 1 cup citrus vodka 2 cups tomato juice 3 tbsp Worcestershire 2 tsp paprika 2 tsp garlic powder 2 tsp celery salt 1-2 tsp horseradish (to taste) Dash hot sauce Salt and pepper 1/2 sliced lemon For the bar: Olives Celery Cucumber Pickled okra Pickled green beans Cocktail onions

Directions:

Mix together all ingredients in a large pitcher, squeezing the lemon slices as you add them and adding horseradish and hot sauce to taste (or leave them out if you want a milder drink). Stir to blend, making sure to break up spices if they clump together. Leave a long spoon in the pitcher to allow stirring before each pour. Provide guests with glasses with ice, and put out whatever bar elements you have on hand for everyone to create their own Bloody Mary masterpiece!

This refreshing, bubbly-based spritzer can be made with almost any kind of sparkling wine. Choose a Brut or a dry Cava for a more tart result, or use a sweeter Prosecco if you prefer. This recipe makes one cocktail, but you can mix up a bunch of them fairly quickly. St. Germaine is the elderflower liqueur we typically use, but there are other brands (Bols, Drillaud, and St. Elder are some that we’ve seen). We like to serve these in Champagne glasses—so pretty!

Elderflower Spritz

Ingredients

5 oz sparkling wine 2 oz soda water 1 oz elderflower liqueur Curl of lemon zest

Directions:

Pour sparkling wine, soda water, and elderflower liqueur into Champagne glass. To create the curl of lemon zest, use a paring knife or peeler to peel a strip of the zest, then use your fingers to twist. For a more lemony taste, add a squeeze of lemon.

Brandy Milk Punch

This classic New Orleans cocktail goes down silky smooth. Although there may be some argument as to whether Brennan’s was the first to serve it, everyone can agree that this blend of creamy milk, holiday-spice warmth, and the bite of a little rum or Bourbon is a real palate-pleaser. This recipe makes two cocktails (or one large one!).

Ingredients

4 oz cognac or brandy 2 oz rum or bourbon 8 oz milk (whole or 2% is better but can be made with skim) 2 oz simple syrup 1 tsp vanilla extract 1-2 egg whites (optional) Nutmeg

Directions:

Put liquors, milk, simple syrup, vanilla, and egg whites in a shaker with ice and shake vigorously. Strain into a glass (with or without ice) and sprinkle with nutmeg.

Note: to make your own simple syrup, combine granulated sugar & water in a 1:1 ratio (for example, one cup sugar and one cup water). Combine in a microwave-safe container & heat until sugar is dissolved, stirring occasionally.

Raw egg warning: Consuming raw eggs may increase your risk of foodborne illness. You can use a pasteurized egg product as a substitute, or skip the egg entirely.

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