An easter brunch cocktail Bunny Mary, that is a bloody mary made with carrot juice & garnished with a celery bunny. Plus a look at my Easter Brunch tablescape with H-E-B.
This post has been sponsored by H-E-B. All opinions are my own. If you have questions please refer to the disclosure page located at the bottom of this website.
Ever since we got married on Easter Weekend in 2014, I’ve hosted Easter Brunch. The morning of our wedding we held a women’s brunch for a wonderful send off into marriage and that’s really what kicked started this tradition. So I spend the night before Easter pre-making what I can and decorating out the table with a new Easter theme. This year’s Easter theme is “Hop To It” and is inspired by how the year has been bountiful with wonderful projects. I filled the table with an egg bake, strawberry bunny muffins, bacon, and of course since it’s me, a Bunny Mary bar. Wait a what?!
This super simple brunch cocktail, a Bunny Mary, is a Bloody Mary made with carrot juice instead of tomato juice. It’s a little sweeter and with the addition of ginger that really balances the taste of savory and sweet. I know a lot of anti-bloody mary people and even they can’t turn down this delicious treat. (See recipe below) Also included in my Bunny Mary is a celery bunny that is too cute to boot! Which goes egg-celent with my theme.
So while I was at H-E-B hunting for my ingredients for my Bunny Mary, I also picked up the cutest Easter table decor that fit perfectly with my “Hop To It” theme. Pastel Ceramic Bunny Dishes, Ceramic Bunny, Pastel Easter Hydrangeas, white table cloth, and my personal favorite Bunny Salt and Pepper Shakers. They remind me of a pair my Step Mother has had ever since I’ve known her. With the addition of the cereamic bunny they look like a little Easter Bunny family, aren’t they the sweetest? To throw in some more color I picked up plastic easter eggs and filled highballs with them to go along side my flowers. I love that H-E-B makes it easy to not only buy the food items I need but the decor items as well. At this point you’re probably ready to know exactly what my Bunny Mary recipe is aren’t you? Well, let’s hop to it then!
BUNNY MARY RECIPE
To create this Bunny Mary, you’ll want to gather your ingredients and a pitcher. I used this adorable Ceramic East Pitcher. Now to me the best Bloody Mary’s are made with some sort of brine and crab seasoning. If you don’t like crab seasoning I also highly recommend creole seasoning. Brine & crab seasoning give it this extra kick and acid that the Mary needs to come together. It’s perfection.
Into the pitcher you’ll want to add in your carrot juice, vodka, pickle juice, worchestire sauce, lemon juice, pepper, dill, garlic powder, horseradish, hot sauce, and fresh ginger. Carrot juice is a touch sweeter so the ginger really mellows that sweetness to let all the savory elements come together. You’ll want to give this a good stir with a whisk & serve immediately or the next morning over ice!
For garnishes, I love to set out a mini garnish bar to let people top their Bunny Mary however they please. I used this Easter Ceramic Tray to let guests pick garnises from. I use a variety of pickled vegetables like hot peppers, pickles, and olives. You can also garnish with bacon, carrots, and cherry tomatoes.
I served my Bunny Mary’s in these pilsner glasses that I thought would be a prettier touch than a normal pint glass!
- 32 ounces Carrot Juice
- 8 ounces Vodka
- 6 ounces Pickle Juice
- 0.5 ounces Lemon Juice
- 5 dashes Worcestershire Sauce
- 3 teaspoons Crab Seasoning (Opt: More for Rimming)
- 3 teaspoons Black Pepper
- 2 teaspoons Dill
- 2 teaspoons Garlic Powder
- 2 teaspoons Ground Ginger
- 2 teaspoons Horseradish
- 2 teaspoons Hot Sauce (Add more or less depending on heat preference)
In a pitcher add in all of your ingredients and stirring until combined.
Taking a pint glass run a lemon around the rim of it. Then tip the rim of the glass onto a plate of crab seasoning to coat the entire rim.
Fill the pint glass to the top with ice and pour your Bunny Mary over the ice.
Optional: Garnish with pickled vegetables, celery, or tomatos.
Can be made ahead and stored overnight in the frige.
For fun touch I made celery bunnies and added them to the pitcher for guests to grab after they’ve poured their drink.
To make the Celery Bunnies you’ll need:
Baby Carrots Chopped Length Wise
You’ll start by removing the center stalk of the head of the celery. Leaving the two leafy stalks attached, these are your bunny ears. Where the leafy stalks meet, you’ll cut a V shape down the middle. After that slide a piece of your cut baby carrot into the V to make it look like a nose. Trim any carrot hanging out of the back of the V.
To finish out my brunch I cut strawberries to look like ears for my strawberry muffins, fried bacon, and made my Hot Sausage & Peppers Egg Pie (coming next week). Talk about yum for your eyes and your tastebuds! I don’t think this brunch could have turned out any more perfect.
I love getting to host brunch for my friends and family on Easter. It’s another one of those times to make wonderful memories around a table with good food, beautiful decor, and a delicious boozy sip. Which if you’ve been here awhile, you know that’s what I’m all about. So how do you celebrate Easter? Do you have a specific recipe you always use? Let me know down below!