Bunny Mary, An Adults-Only Easter Cocktail
This week the Sunday Funday group is sharing recipes for your Easter table. Sue at Palatable Pastime is hosting.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week, as I already mentioned, Sue is hosting. Here's the #SundayFunday line-up for our virtual Easter celebration...
Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
Bunny Mary from Culinary Cam (you're here)
Carrot and Raisin Salad from Palatable Pastime
Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu
Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
Other Easter Eats
If you are looking for even more inspiration, on the sweet side of things, I have shared Sourdough Puff Pastry Bunny Ears, Cottontail Confetti Krispies, and Prickly Pear-Ginger Marshmallows.
If you have a twisted sense of humor, we often serve "Easter Bunny" for the holiday. My kids love rabbit and I serve it often for Easter such as Oven-Braised Rabbit with Herbed Dumplings, Braised Rabbit with Fennel and Salsa Verde, and Salmorejo de Conejo.
But, for today's #SundayFunday event, I opted to pour a cocktail for you. Cheers!
I've long been a fan of Bloody Mary-type drinks 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!
makes 1 cocktail
1 lemon wedge (I used a Meyer lemon)
2 ounces vodka
4 ounces carrot juice
2 dashes hot sauce (I used Sriracha)
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
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.
That's a wrap on my #SundayFunday Easter offering. The group will be back next week with savory recipes using oats. Stay tuned!