Here's a bright cocktail to get you in the (Easter) Brunch spirit.
Ingredients
• 1 oz. Parrot Bay Passion Fruit Rum
• .25 oz. triple sec
• 2 oz. cranberry juice
• 1 squirt lime juice
• 1 wedge lime
Preparation
Add Parrot Bay Passion Fruit Rum, triple sec, cranberry juice, and squirt of lime juice in ice-filled glass and stir. Garnish with lime
1/4 Cup Sugar
2/3 Cup Spiced Rum (we recommend Sailor Jerry which is available at Schneiders on Capitol Hill)
2 Tablespoons Honey
3 Cups Boiling Water
4 Cinnamon Sticks
4 Lemon Slices
Ingredients:
2 Pints Pomegranate Juice
1 1/2 Cups Sugar
12 Fresh Sage Leaves, lighly crushed
2 2x1/2-inch strips of lemon peel
1 Cup Lemon Juice
1 750-ml. bottle dry (brut) sparkling wine or club soda, chilled
1 cup orange juice
1 cup cranberry juice
1 cup vodka
Mint sprigs, for garnish
Mix all in a chilled pitcher filled with ice. Pour into chilled glasses and garnish with mint. If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.
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