Easter cocktails to put a spring in your step

Rosemary and Honey Bee's Knees Cotton Gin

It’s time to put away your cosy ‘winter warmer’ cocktails and embrace the vibrant flavours of spring. From the fruits and berries coming into season through the spring and summer to flourishing fresh herbs, there are endless possibilities to add some seasonal flair to your gin cocktails. This week we’re sharing a few cocktail recipes that sing of springtime – plus a few sweet treats to mark the occasion of Easter.

Martin Miller’s Easter Fizz


  • 50ml Martin Miller’s Original
  • 25ml lemon juice
  • 15ml sugar syrup or honey
  • Egg white
  • Cream soda


Shake the ingredients together in a shaker and strain into a glass. Top up with cream soda.

Whitley Neill Easter Highball


  • 35ml Whitley Neill Original Gin
  • 15ml Aperol
  • Lemonade


Pour the gin and Aperol into a highball glass over cubed ice and top up with lemonade. Garnish with an orange slice.

The Botanist Elderflower and Mint Martini for Mother's Day

The Botanist Elderflower and Mint Martini


  • 50ml The Botanist Gin
  • 10ml dry vermouth
  • 5ml (1tsp) elderflower liqueur, such as St Germain
  • Mint, to garnish


Stir the ingredients in a mixing jug with plenty of ice. Strain into a chilled Nick and Nora glass and garnish with fresh mint.

Cotton Gin Rosemary and Honey Bee's Knees cocktail

Cotton Gin Rosemary and Honey Bee’s Knees


For the cocktail:

  • 50ml Cotton Gin
  • 25ml lemon juice
  • 25ml rosemary and honey syrup

For the rosemary and honey syrup:

  • 50ml runny honey
  • 50ml water
  • 5 rosemary sprigs


To make syrup, gently heat the honey, water and rosemary sprigs over a low heat for around 15 minutes (do not let it boil).

To build your cocktail, shake all the ingredients together in a shaker full of ice. Fine strain into a coupette or Martini glass and garnish with a rosemary sprig.

Slingsby Rhubarb Gin Easter Shake

Slingsby Easter Shake

Well, we couldn’t do an Easter round-up without including an indulgent, chocolatey cocktail! Why not check out our gin and chocolate pairing guide, too?


  • 37.5ml Slingsby Rhubarb Gin
  • 12.5ml Crème de Cacao
  • 150ml milk (or a vegan alternative)
  • 20ml chocolate sauce


To make the chocolate sauce, place three squares of dark chocolate in a bowl and place this inside another bowl with hot water in it. Once the chocolate has melted, mix in 50ml double cream.

To build your cocktail, shake all the ingredients with ice and strain into jam jar glass. Rim the glass with melted chocolate and crushed Easter egg then finish with a strawberry garnish.

Find more Cocktail of the week recipes here.

Want your gin’s signature cocktail featured? Email us.

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