Cocktails & Spirits

Serendipity 3's Easter-Inspired Candy Cocktails: Make Them at Home

The best thing about celebrating Easter is all that wonderful candy.

Chocolate bunnies, marshmallow chicks, and jelly eggs and are all

delicious treats and it's a safe bet if you have kids, your sweet

darling progeny will come home with a basketful of these delights.

So what do you do with a houseful of candy?

Clean Plate Charlie suggests

taking your share of your kid's sugary booty. After all, you're the one

who drove little Timmy to see the Easter bunny in the first place,

right?



And what, exactly, should mom and dad do with these hard-earned (or swiped) candy treasures?

Make

cocktails, of course!

Serendipity 3, that famous mecca of all things

decadent, has shared two candy-filled Easter cocktail recipes with us.



Make them at home, or try them at the restaurant for $12, along with

their special holiday brunch.


The Jelly Bean
2oz Godiva white chocolate liquor


1oz vodka


1oz milk


1/2oz blue curaçao



Combine ingredients and shake. Strain into champagne glass & top with a Jelly Bean skewer.



The Sparkling Peep
1 1/2oz whipped cream vodka


1 1/2oz strawberry vodka


1oz mango juice


Splash of prosecco



Combine ingredients and shake. Strain into a wine glass rimmed with green sprinkles

& top off the cocktail with prosecco. A skewered bunny "Peeps" out of the top of the glass.



Follow Laine Doss on Twitter @LaineDoss and Facebook.




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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss