15 Easter Brunch Cocktails That Instantly Upgrade Your Spring Celebration Updated 05/2026

Spring has arrived, the table is set, the pastel linens are pressed, and the question on everyone’s lips is not just “What’s for brunch?” but “What are we drinking?” Easter brunch is one of the most beloved meals of the year, a long, luxurious gathering that sits somewhere between a weekend ritual and a full-blown celebration. It calls for food that feels festive and drinks that feel equally special.

Whether you are hosting a small gathering around the kitchen island or throwing open the back garden doors for a crowd, the right cocktail does something magical. It shifts the mood, it sparks conversation, and it turns a simple Sunday into something genuinely memorable. Easter brunch cocktails have become a tradition in their own right, woven into the fabric of how we celebrate spring.

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This guide brings together 15 show-stopping Easter brunch cocktails, from the classic and elegant to the playful and adventurous. Each one is designed to delight the women at your table who appreciate a beautifully crafted drink as much as a beautifully styled tablescape. Let’s raise a glass to the season.

Why Easter Brunch Cocktails Have Become a Spring Ritual

There is something undeniably romantic about the idea of a cocktail at brunch. It feels indulgent in the best possible way, a small rebellion against the ordinary, dressed up in a flute or a coupe glass with a garnish that catches the light.

The story of brunch cocktails stretches back further than most people realize. Brunch itself, as a concept, was born in England in the late 19th century, first mentioned in an 1895 issue of Hunter’s Weekly as “a Sunday meal for Saturday night carousers.” The meal made its way across the Atlantic and, by the 1920s, had become firmly embedded in American culture. It was during the Prohibition era that cocktails truly became the soul of the brunch table. Juice-forward drinks masked the presence of alcohol beautifully, and as a result, a golden age of brunch sipping was quietly born.

The mimosa, arguably the most iconic of all brunch cocktails, has its own fascinating origin story. Two bartenders on opposite sides of the English Channel are credited with its creation. Frank Meier, head bartender at the Ritz Hotel in Paris, is widely believed to have pioneered the mimosa around 1925, blending equal parts Champagne and freshly squeezed orange juice. Across the channel, a bartender known as McGarry at London’s Buck’s Club created what he called the “Buck’s Fizz” around the same time, flipping the ratio to favor the Champagne. The drink was famously named after the bright yellow blooms of the Acacia dealbata plant, and it carried with it a sense of European glamour that resonated far beyond the hotel bars where it was born.

The Bellini followed not long after. Giuseppe Cipriani, founder of the legendary Harry’s Bar in Venice, created his peachy masterpiece in the late 1940s. A lover of Renaissance art, Cipriani named the drink after the painter Giovanni Bellini, inspired by the soft, rosy hues of the artist’s canvases. The bar itself was a haunt of cultural giants, with Orson Welles, Ernest Hemingway, and Humphrey Bogart all known to have sipped there. The Bellini’s popularity soared in the 1980s as it became a fixture on chic brunch menus around the world.

As brunch culture evolved through the latter half of the 20th century, so did the cocktails that accompanied it. Post-World War II America saw a surge of women entering the workforce, and as social norms loosened, Sunday brunch became a cherished space for women to gather, unwind, and celebrate. By the 1970s, daytime drinking had shed much of its earlier stigma, and brunch cocktails became thoroughly mainstream. Today, Easter brunch is widely recognized as one of the biggest drinking occasions of the entire year, rivaling New Year’s Eve and the Super Bowl in terms of alcohol sales and festive consumption in the United States.

Seasonally, Easter brunch cocktails are defined by the flavors of spring. Think florals, think citrus, think fresh berries and stone fruits waking up after winter. Lavender, elderflower, lemon, grapefruit, strawberry, and peach are the notes that dominate the glass. These ingredients reflect the cultural instinct to celebrate renewal at Easter, the longer days, the warmer air, and the sense that something beautiful is beginning again. A well-made Easter brunch cocktail should feel like the season itself: bright, fragrant, and full of possibility.

15 Best Easter Brunch Cocktails List

Classic Mimosa with a Spring Twist

The mimosa will never go out of style, but a few thoughtful touches can make it feel brand new. This version uses a splash of elderflower liqueur to lift the orange juice into something that tastes genuinely floral and refined.

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Ingredients:

• 3 oz chilled Champagne or Prosecco
• 2 oz freshly squeezed orange juice
• 0.5 oz elderflower liqueur (such as St. Germain)
• Orange twist, for garnish
• Edible flower, for garnish (optional)

Instructions:

1. Chill a flute glass in the freezer for 5 minutes before serving.
2. Pour the orange juice into the flute first, followed by the elderflower liqueur.
3. Slowly top with chilled Champagne or Prosecco, pouring gently down the side of the glass to preserve the bubbles.
4. Garnish with a curled orange twist and an edible violet or pansy if available.
5. Serve immediately.

This cocktail glows a warm amber gold in the glass, with fine bubbles rising like tiny celebrations. The elderflower adds a delicate whisper of springtime that makes each sip feel like standing in a sun-dappled garden. It is the perfect welcome drink to set the tone for a gorgeous Easter brunch.

Lavender Honey Fizz

Floral and luminous, this gin-based fizz is exactly what Easter morning calls for. The combination of lavender syrup and honey gives it a softly sophisticated sweetness, while the soda water keeps it light enough to sip through a long, leisurely brunch.

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Ingredients:

• 1.5 oz gin (preferably a floral variety such as The Botanist)
• 0.75 oz freshly squeezed lemon juice
• 0.5 oz lavender simple syrup (simmered from equal parts sugar, water, and dried lavender)
• 0.5 oz honey syrup (equal parts honey and warm water, stirred to combine)
• 2 oz sparkling water
• Lavender sprig and lemon wheel, for garnish

Instructions:

1. Make the lavender syrup ahead by simmering 1 cup sugar, 1 cup water, and 2 tablespoons dried lavender for 10 minutes, then straining and cooling.
2. Combine gin, lemon juice, lavender syrup, and honey syrup in a cocktail shaker filled with ice.
3. Shake vigorously for about 15 seconds.
4. Strain over fresh ice in a rocks glass.
5. Top with sparkling water and stir gently once.
6. Garnish with a fresh lavender sprig and a lemon wheel.

This drink arrives in a dreamy shade of pale lilac, soft and almost ethereal against the table. The aroma alone is intoxicating: floral, lemony, and slightly herbaceous. It pairs beautifully with quiche, smoked salmon, and anything else on a springtime brunch spread.

Peach Bellini

The Bellini is as timeless as Easter itself. Made the proper Italian way with fresh white peach puree and chilled Prosecco, it is silky, fruity, and utterly elegant. If fresh white peaches are not yet in season, a good-quality peach nectar makes a worthy substitute.

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Ingredients:

• 2 oz white peach puree (blend 1 ripe white peach with a squeeze of lemon juice) or peach nectar
• 4 oz chilled Prosecco
• Fresh peach slice, for garnish
• Optional: a few drops of peach schnapps for extra depth

Instructions:

1. Spoon or pour the peach puree into the bottom of a chilled Champagne flute.
2. If using peach schnapps, add it to the puree and stir gently.
3. Slowly pour the chilled Prosecco down the side of the glass, filling almost to the top.
4. Stir very gently once with a long spoon to combine without losing bubbles.
5. Garnish with a thin slice of fresh peach draped over the rim.
6. Serve immediately.

The Bellini arrives in a gorgeous blush pink, luxuriously creamy and soft. It tastes of ripe summer fruit and celebration, and it is the kind of drink that makes everyone at the table feel a little more special. A classic for every reason.

Blood Orange Mimosa

A more dramatic cousin to the classic mimosa, the blood orange version brings a stunning jewel-toned crimson to the Easter table. It is bolder in flavor and absolutely breathtaking in appearance.

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Ingredients:

• 3 oz chilled Champagne or Prosecco
• 2 oz freshly squeezed blood orange juice (strained)
• 0.5 oz Aperol (optional, for extra citrus bitterness and color depth)
• Blood orange wheel or slice, for garnish

Instructions:

1. Chill a flute glass thoroughly.
2. If using Aperol, add it to the glass first.
3. Pour in the blood orange juice.
4. Top slowly with chilled Champagne or Prosecco, tilting the glass slightly to reduce foaming.
5. Garnish with a blood orange wheel perched on the rim.
6. Serve immediately and enjoy the gorgeous color before it all disappears.

The blood orange mimosa is perhaps the most visually striking cocktail on this entire list. Its deep ruby-rose hue, glinting under morning light, looks like something from a magazine shoot. The flavor is brighter and more complex than a standard mimosa, with a lovely tartness and a faintly bitter edge from the blood orange. Served at Easter brunch, it turns heads and starts conversations instantly.

Strawberry Rosé Sangria

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This is the cocktail for a crowd. Made in a pitcher and left to macerate for a few hours, it is deeply fruity, beautifully pink, and practically effortless by the time guests arrive. It screams spring in the most delightful way.

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Ingredients:

• 1 bottle dry rosé wine (750ml)
• 0.5 cup strawberry vodka
• 0.25 cup elderflower liqueur
• 1 cup freshly sliced strawberries
• 0.5 cup sliced peaches or nectarines
• 0.25 cup fresh raspberries
• 1 cup sparkling water or rosé lemonade, added just before serving
• Fresh mint sprigs, for garnish

Instructions:

1. Combine rosé, strawberry vodka, and elderflower liqueur in a large pitcher.
2. Add all the sliced fruit and stir gently.
3. Refrigerate for at least 2 hours, or up to overnight.
4. Just before serving, top with sparkling water or rosé lemonade and stir once.
5. Pour over ice-filled wine glasses, making sure each guest gets some fruit.
6. Garnish each glass with a sprig of fresh mint.

This sangria is the prettiest shade of coral pink, filled with jewel-like pieces of fruit that look like a still-life painting. It is refreshing, fruity, and dangerously drinkable. For a large Easter gathering, double the recipe and let the pitcher do the work while you enjoy the party.

Carrot Margarita

Whimsical, vibrant, and genuinely delicious, this carrot margarita is the Easter cocktail nobody expected but everyone loves. The sweetness of fresh carrot juice balances beautifully against the sharpness of tequila and citrus.

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Ingredients:

• 2 oz silver or reposado tequila
• 1.5 oz freshly pressed carrot juice
• 0.75 oz freshly squeezed lime juice
• 0.5 oz orange liqueur (Cointreau or Triple Sec)
• 0.25 oz honey syrup
• Tajin or chili salt, for the rim
• Carrot ribbon or lime wheel, for garnish

Instructions:

1. Run a lime wedge around the rim of a rocks glass, then dip into Tajin or chili salt.
2. Fill the glass with fresh ice.
3. Combine tequila, carrot juice, lime juice, orange liqueur, and honey syrup in a shaker with ice.
4. Shake well for 15 seconds.
5. Strain over the prepared rocks glass.
6. Garnish with a delicate carrot ribbon or lime wheel.

This cocktail is a bright, sunset orange that looks like it belongs on an Easter table more than almost anything else. It tastes like a grown-up version of a citrus refresher, with a warm earthiness from the carrot that somehow works perfectly with the tequila. It is a conversation starter of the highest order.

Spring Garden Aperol Spritz

Light, bittersweet, and endlessly bubbly, the Aperol Spritz is the unofficial cocktail of warm-weather gatherings. For Easter brunch, adding fresh cucumber and basil gives it a garden-fresh character that feels completely of the season.

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Ingredients:

• 3 oz Prosecco
• 2 oz Aperol
• 1 oz sparkling water
• 2 slices fresh cucumber
• 2 fresh basil leaves
• Orange slice and extra cucumber, for garnish

Instructions:

1. Fill a large wine glass with plenty of ice.
2. Place the cucumber slices and basil leaves in the glass and press gently with a muddler or spoon to release their aromas (do not over-muddle).
3. Pour in the Aperol, then the Prosecco.
4. Top with sparkling water.
5. Stir gently once.
6. Garnish with an orange slice and a fresh cucumber round.

This spritz glows a brilliant amber orange, dotted with green herbs and cool cucumber. The bitterness of the Aperol is tamed beautifully by the bubbles, and the garden additions make it feel fresh and herbaceous rather than simply sweet. It is not too boozy, which makes it ideal for daytime sipping across a long, relaxed Easter brunch.

Jelly Bean Vodka Fizz

Joyful, whimsical, and thoroughly in the Easter spirit, this cocktail uses jelly bean-infused vodka as its magical base. It is a project you start the night before, but the payoff is a candy-bright cocktail that guests will absolutely adore.

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Ingredients:

• 2 oz jelly bean-infused vodka (your choice of jelly bean flavor: cherry, watermelon, or lemon work beautifully)
• 0.5 oz freshly squeezed lemon juice
• 0.25 oz simple syrup
• 3 oz Champagne or Prosecco
• Jelly beans and a lemon wedge, for garnish

Instructions:

1. To make jelly bean vodka: place about 40 jelly beans (all one color/flavor) in a jar with 1 cup vodka. Let steep for 2 to 4 hours, shaking occasionally, then strain through a fine mesh strainer or coffee filter.
2. Combine the infused vodka, lemon juice, and simple syrup in a shaker with ice.
3. Shake well and strain into a chilled coupe or flute glass.
4. Top gently with Champagne or Prosecco.
5. Drop a few jelly beans into the glass and add a lemon wedge to the rim.

Depending on the jelly bean flavor used, this cocktail can range from a vivid cherry red to a sunny lemon yellow to a cheerful watermelon pink. It is pure Easter magic in a glass, playful enough to delight and tasty enough to impress. Children’s brunch favorite? Maybe. Adults’ brunch favorite? Absolutely.

Lemon Lavender Gin Cocktail

Elegant and aromatic, this cocktail is the kind of drink you could imagine sipping in a French garden in early April. The combination of gin, lemon, and lavender is one of the great spring pairings, and it is surprisingly simple to pull together.

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Ingredients:

• 2 oz London Dry gin
• 0.75 oz freshly squeezed lemon juice
• 0.75 oz lavender simple syrup (recipe same as above)
• 0.5 oz honey
• Ice
• Dried or fresh lavender sprig, for garnish
• Lemon twist, for garnish

Instructions:

1. Combine gin, lemon juice, lavender syrup, and honey in a cocktail shaker.
2. Fill with ice and shake vigorously for about 20 seconds.
3. Strain into a coupe glass or over ice in a rocks glass.
4. Garnish with a dried lavender sprig and a long lemon twist.
5. Serve immediately.

This cocktail shimmers a pale golden hue with the faintest hint of lilac from the lavender. The aroma drifting up from the glass is herbaceous, floral, and citrusy all at once. It has a lovely balance between tart and floral sweetness that makes it dangerously easy to have more than one. Pair it with eggs Benedict, a cheese board, or simply a leisurely spring morning.

Cucumber Basil Martini

Fresh, verdant, and beautifully sophisticated, this martini brings a garden-meets-cocktail-bar energy to the Easter table. It sits somewhere between a Gimlet and a Mojito and is exactly the kind of unexpected choice that makes guests say, “What is this? I need the recipe.”

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Ingredients:

• 2 oz gin (or vodka, for a lighter flavor)
• 0.75 oz freshly squeezed lime juice
• 0.5 oz simple syrup
• 4 thin slices fresh cucumber
• 4 large fresh basil leaves
• Ice
• Cucumber ribbon and fresh basil leaf, for garnish

Instructions:

1. In the bottom of a cocktail shaker, combine the cucumber slices and basil leaves.
2. Muddle gently to release their juices and aromas without over-bruising.
3. Add the gin, lime juice, and simple syrup.
4. Fill with ice and shake hard for about 15 seconds.
5. Double strain (using a fine mesh strainer) into a chilled martini glass.
6. Garnish with a long cucumber ribbon threaded through a skewer and a fresh basil leaf floated on top.

This cocktail is a gorgeous pale green, as fresh-looking as it tastes. It is cool, bright, and herbaceous, with a clean citrus backbone and the cooling quality of cucumber running through every sip. It looks absolutely stunning on an Easter table set with spring flowers and pastel linen.

French Blonde

Effortlessly chic, the French Blonde is a lower-ABV cocktail that functions perfectly as a sophisticated aperitif before the main Easter spread. Lillet Blanc, elderflower liqueur, and fresh grapefruit juice create something that tastes genuinely luxurious while remaining light and approachable.

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Ingredients:

• 1.5 oz Lillet Blanc
• 0.75 oz elderflower liqueur
• 1.5 oz freshly squeezed pink grapefruit juice
• Ice
• Grapefruit twist, for garnish

Instructions:

1. Combine Lillet Blanc, elderflower liqueur, and grapefruit juice in a cocktail shaker filled with ice.
2. Shake well for 15 seconds.
3. Strain into a chilled coupe glass.
4. Express a grapefruit twist over the surface of the drink (squeeze the peel over the glass to release the oils, then run it around the rim).
5. Drop the twist into the glass or drape it over the rim.

The French Blonde is a pale blush gold, entirely refined in its appearance and its taste. It whispers of grapefruit and flowers, finishes clean and crisp, and makes the whole Easter gathering feel a little more Parisian. It is the cocktail equivalent of a silk scarf, understated but unforgettable.

Strawberry Lemonade Rosé Frosé

When Easter falls on a genuinely warm spring day, nothing beats a frosé. This frozen rosé cocktail is blended with strawberries and a splash of fresh lemon juice, turning out a slushy, vibrant pink drink that is equal parts festive and refreshing.

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Ingredients:

• 1 bottle dry rosé wine, frozen into ice cubes (freeze the wine in an ice cube tray the night before)
• 1 cup fresh or frozen strawberries
• 2 oz freshly squeezed lemon juice
• 1 oz simple syrup (adjust to taste)
• 2 oz vodka or rosé vodka (optional, for an extra kick)
• Fresh strawberry slices and lemon wheels, for garnish

Instructions:

1. Freeze the rosé wine in ice cube trays overnight.
2. When ready to serve, combine the frozen rosé cubes, strawberries, lemon juice, simple syrup, and optional vodka in a blender.
3. Blend until smooth and slushy.
4. Pour into chilled wine glasses.
5. Garnish with a fresh strawberry slice perched on the rim and a lemon wheel.
6. Serve immediately with a wide straw.

This frosé is an irresistible fuchsia pink, thick enough to spoon and cold enough to be genuinely refreshing on a warm Easter afternoon. It tastes of strawberries and summer, lifted by lemon and the dry minerality of a good rosé. Make it in batches. It disappears fast.

Easter Espresso Martini

Brunch without coffee is hardly brunch at all, and this elevated espresso martini brings Easter into the cup with a luxurious chocolate liqueur and creamy vanilla cold foam. It is bold, energizing, and perfect for the moment when the meal has wound down and everyone needs a little lift.

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Ingredients:

• 1.5 oz vodka
• 1 oz chocolate liqueur (such as Godiva or Mozart)
• 1 oz freshly pulled espresso, cooled slightly
• 0.5 oz simple syrup

For the Vanilla Cold Foam:

• 0.25 cup whole milk or oat milk
• 1 tsp powdered sugar
• 0.5 tsp pure vanilla extract

Garnish: Three espresso beans and a dusting of cocoa powder

Instructions:

1. To make cold foam: Combine milk, powdered sugar, and vanilla extract in a small glass. Froth using a handheld milk frother until light peaks form. Set aside.
2. Combine vodka, chocolate liqueur, espresso, and simple syrup in a cocktail shaker filled with ice.
3. Shake very vigorously for 20 to 30 seconds to create a good froth on the surface.
4. Strain into a chilled coupe or martini glass.
5. Gently spoon the vanilla cold foam over the top of the drink.
6. Garnish with three espresso beans and a fine dusting of cocoa powder.

This cocktail is deep, glossy espresso brown crowned with a cloud of pale vanilla foam. It is as beautiful as it is energizing, tasting of dark chocolate, rich coffee, and pure indulgence. It is the cocktail equivalent of a dessert course, and nobody at your Easter table will say no.

Champagne Berry Brunch Punch

When the guest list grows, a beautiful punch bowl becomes the centerpiece of the entire brunch. This Champagne berry punch is effortless to prepare ahead, looks stunning with its floating fruit, and serves a crowd with ease.

Ingredients (serves 10-12):

• 2 bottles chilled Prosecco or Champagne (750ml each)
• 1 cup vodka
• 2 cups cranberry juice
• 1 cup freshly squeezed orange juice
• 1 cup fresh strawberries, halved
• 1 cup fresh raspberries
• 0.5 cup fresh blueberries
• 1 lemon, thinly sliced
• Fresh mint sprigs, for garnish
• A large block of ice or ice ring (to keep it cold without diluting too quickly)

Instructions:

1. At least 2 hours before the party, combine vodka, cranberry juice, and orange juice in a large punch bowl. Stir to combine.
2. Add all the fruit and lemon slices. Refrigerate until ready to serve.
3. Just before guests arrive, add the ice block or ice ring to the bowl.
4. Pour in the chilled Prosecco or Champagne and stir very gently once.
5. Ladle into glasses and garnish each with a mint sprig.
6. Replenish as needed.

This punch is a celebration in a bowl: deep berry red with floating jewels of fruit and threads of rising bubbles. It tastes bright and fruity with a gentle sweetness and a festive fizz in every sip. It is also beautiful enough to serve as an Easter centerpiece in its own right.

Cottontail Cosmopolitan

Inspired by the beloved classic and given a soft Easter makeover, the Cottontail Cosmo swaps standard cranberry for white cranberry juice, creating a pale blush pink cocktail that perfectly suits the pastel palette of the Easter table.

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Ingredients:

• 1.5 oz citrus vodka
• 0.75 oz Cointreau or Triple Sec
• 0.5 oz freshly squeezed lime juice
• 1 oz white cranberry juice
• Ice
• Flamed orange peel or pink sugar rim, for garnish
• Edible glitter, optional (for a festive, sparkly finish)

Instructions:

1. If using a sugar rim, moisten the edge of a martini glass with a lime wedge and dip into pink sugar. Chill in the freezer while you prepare the drink.
2. Combine vodka, Cointreau, lime juice, and white cranberry juice in a cocktail shaker with ice.
3. Shake hard for 15 to 20 seconds.
4. Strain into the prepared martini glass.
5. If desired, add a very light dusting of edible glitter for an Easter sparkle effect.
6. Garnish with a flamed orange peel: hold a piece of orange peel skin-side down over the drink, and briefly pass a lighter flame between the peel and the drink, squeezing gently to express and caramelize the oils.

This Cosmo is a beautiful pale blush, luminous and feminine, with a perfectly balanced flavor profile that is citrusy, slightly tart, and beautifully smooth. The flamed orange peel garnish adds a theatrical flourish that guests always love watching. It is Easter brunch dressed in its finest.

Conclusion

Easter brunch is more than just a meal. It is a ritual of gathering, of celebrating spring, and of sharing something beautiful with the people who matter most. The cocktails you serve are not incidental to that experience; they are woven right into the heart of it.

From the timeless elegance of a fresh mimosa to the playful whimsy of a jelly bean vodka fizz, from the sophisticated sip of a French Blonde to the show-stopping drama of a Champagne berry punch, these 15 Easter brunch cocktails offer something for every taste, every occasion, and every level of mixology confidence.

The best part? Most of these drinks can be partially prepped the night before, so when Easter morning arrives, you can be present and relaxed rather than stuck behind the bar. Batch the sangria. Infuse the vodka. Freeze the rosé. Let the drinks come together effortlessly while you enjoy the season.

Spring is short and beautiful, and so is the window of time we get to spend around tables with people we love. Raise a glass to that. Make it a beautiful one.

Sources: https://chesbrewco.com
Category: Cocktails