You don’t have to hunt for the prettiest garden cocktail for Easter brunch, because I already found it. The Raspberry Mint Kir Royale is a sweet sparkler with all the fresh flavors of warmer weather. Enjoy it all spring and summer!
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Big news over here: I got my herb garden planted last weekend!
Wait, was that not big enough news? Sorry. I’m just weirdly excited about it. The last two years I’ve enjoyed the convenience of fresh herbs in window boxes on the porch. I moved the lifeless boxes over to the new place and finally filled them with new plants.
This is oddly satisfying. I’ve never really considered myself to be a plant person… but I think I might be becoming one?! I used to joke about my “black thumb,” and then the other day I found myself texting my mom for planting advice. No idea what’s going on, but I’m digging it. (No pun intended.)
Now that we have a yard of our own, the garden is happening. Why, you ask?
For one, it’s a family thing. My parents and both siblings are all plant-lovers. My two local aunts have incredible gardens, and my great-grandmother had the most magical, fairytale kind of garden. I grew up helping my parents with little yard work tasks, like planting bulbs, pulling weeds and so forth.
I guess I’ve never really appreciated their love for plants and gardening until now.
For two, it is just so freaking handy to have fresh herbs on hand! For example, now I have fresh mint for a cocktail, like this Raspberry Mint Kir Royale or this Irish Whiskey Honey Mint Julep, all ready to go. Or even basil for this 3-Ingredient Pesto! I don’t have to pay $3 at the store! Or worse — risk them not having what I need, or poor quality.
(Man, it feels so bizarre to be excited about this. Gardening used to be so boring to me!) Here’s what I have so far:
I filled the window boxes with herbs again — there’s sage, parsley and thyme in one, and basil, cilantro and oregano in the other. (Every year, I refer to this post about themed herb gardens from my friend Katie — such good ideas!)
Next, I lined a few flower pots along the stairs to the porch. There’s chives and dill in one, fresh mint in another and, of course, catnip for Pixel in a third.
Then I transferred an overgrown rosemary bush and a lavender plant from my dad’s community garden bed. I also planted a rhubarb plant I picked up at the hardware store.
And I bought my own trowel. Like an adult. Next up: A shovel and some perennials for the empty front yard beds.
I’m not sure if I’ll go full-out vegetable garden this year. I’m thinking a tomato plant or two. I definitely don’t want to overcommit myself! If you’ve got any gardening advice for a newbie, I’d love to hear it in the comments!
All right, enough nerding out about plants. Let’s talk about this cocktail!
The Raspberry Mint Kir Royale is an amazing brunch cocktail for spring and summer. To make it, you’ll start by making a minty simple syrup with fresh mint leaves. Super easy — if I can garden, you can do this!
Then, you’ll add a bit of that syrup to a flute glass and top it with creme de cassis (raspberry liqueur) and champagne. I’m in love with these gold stemless champagne flutes from World Market! (I also love this Elderflower French 75 Cocktail and these Sparkling Balsamic Mocktails in those glasses!)
They are the most gorgeous and tasty addition for a warm-weather party, a brunch, an Easter egg hunt — you name it. Garnished with that fresh garden mint, these will totally impress everyone. And that, my friends, is big news indeed. // susannah
Try one of these springy cocktails!
I teamed up with my pals Erin, Meghan and Madison to bring you three cocktail recipes fit for Easter brunch, Mother’s Day or any springtime celebration you can dream of!
- Raspberry Mango Spring Sangria from The Speckled Palate
- Strawberry Rhubarb Champagne Cocktail from Cake ‘n Knife
- Ginger Strawberry Bellini from A Joyfully Mad Kitchen
Pin this Raspberry Mint Kir Royale!
Yields 1 cocktail
A sweet sipper with all the fresh flavor of spring and summer
5 minPrep Time
5 minCook Time
10 minTotal Time
- In a small saucepan over medium heat, stir together water and sugar until sugar dissolves. Bring to a simmer. Add mint leaves and simmer 2-3 minutes. Remove from heat. Let cool entirely. Remove mint leaves. Store in an airtight, glass container for up to 2 weeks.
- To a champagne flute, add mint simple syrup and creme de cassis. Top with champagne. Garnish with a mint sprig and raspberries.