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Bloody Easter

Bloody Easter

Easter will be bloody this year. At least in a cocktail glass! But there it's not the lovely bunnies, lambs and chicks that are being attacked, only the vegetables. Tomatoes, the main characters of the good old Bloody Mary, enter into a temporary Easter liaison with carrots in Bloody Easter.

The combination with vodka screams for some heat, acid and spice. So we add a few splashes of Worcestershire sauce, Tabasco and lemon to the drink. The result is a powerfully bright cocktail with oomph and pepper that is perfect for Easter. So tempting that you better keep him safe from the Easter Bunny.

You need this:

For the drink:

  • 5 cl vodka

  • 6 cl carrot juice, chilled

  • 4 cl tomato juice, chilled

  • 1 splash of Worcestershire sauce

  • 1 dash of Tabasco

  • 1 squeeze of lemon juice

For decoration (optional):
  • 1 thin, small (baby) carrot, washed

  • pepper from the grinder

It's that easy:

  1. Mix all ingredients thoroughly.

  2. Fill a glass with ice cubes and add the mixture.

  3. Grind some fresh pepper over the drink and decorate with a carrot.

Tips for your Easter brunch

  • The Bloody Easter Cocktail tastes very strong and this version also contains a good amount of alcohol. So it's not for an empty stomach. Instead of serving it as a greeting, it's better to serve it after your guests have satisfied their first hunger. The optimal time is between the savory dishes and the sweet cake.

  • Are you preparing a buffet? Then you can prepare and serve the drink a little earlier. It's a pretty eye-catcher and the baby carrot allows guests to stir again before drinking. But be careful: the ice is melting inexorably.

  • Some people are sensitive to Tabasco. Others can't get enough of it. So be cautious when seasoning and have the Tabasco ready for your guests. This means everyone can determine the dose themselves.