This Cocktail Proves Easter Candy and Champagne are a Killer Combo
A mix of speckled egg Easter candy, champagne and simple syrup proves a winning combination for brunch cocktails.
Easter Candy + Champagne (and some other yummy accoutrements) = Speckled Egg Mimosas. And that, my friends, is how you do candy as an adult. These pretty mimosas from The Effortless Chic are perfect for left overs from Easter baskets and pretty enough to take center stage for brunch. Top with edible flowers and you're good to go.
My favorite entertaining recipes are ones that may look fancy and creative, but are actually easy and breezy like this ‘Speckled Egg Mimosa’. The Easter cocktail that looks just as good as it tastes and couldn’t be easier to make!
Speckled Egg Mimosas
|1/2 c. sugar||2 c. water|
|8 blackberries||1 bottle of champagne|
|1 bag of speckled egg candies||1 handful of edible flowers for garnish (available at Trader Joe’s and other markets!)|
Bring the water to a boil and add sugar. As soon as the sugar has begun to dissolve, add the black berries and muddle to break them up and release the color.The ratio of water to sugar in this syrup is pretty diluted. The fruit adds extra sweetness and champagne is already a little sweet on it’s own, so it really doesn’t need much. Allow to simmer for 3-5 minutes then remove from heat.
Once cool, drain the syrup into a glass pitcher through a strainer.
To assemble the mimosas, place three speckled eggs in the bottom of each glass.
Top each glass with about 2 ounces (or one shot) of blackberry simple syrup.
Fill the remaining portion of the glass with champagne and then top with edible flowers!