The Peter Cottontail is a creamy raspberry egg cream that's perfect for Easter!
Course Brunch, Drinks
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 minuteminute
Total Time 16 minutesminutes
Servings 6servings
Calories 18kcal
Author Tristin Rieken
Ingredients
½ounceraspberry syrupcold
2ouncesraspberry juicecold
½ouncecreamcold, or half and half, whole milk or coconut milk
6ouncesseltzer watercold
cotton candyfor garnish
RASPBERRY SYRUP
1cupfresh raspberries
1cupgranulated sugar
1cupwater
RASPBERRY JUICE
1cupfresh raspberries
2cupsorange juiceor pineapple juice
Instructions
When ready to serve, combine fresh raspberry syrup. And the bright pink raspberry juice in a chilled glass.
½ ounce raspberry syrup, 2 ounces raspberry juice
Then add a splash of cream and stir to combine.
½ ounce cream
Top with seltzer and watch as the foamy ‘cottontail’ rises to the top.
6 ounces seltzer water
Garnish with a small round of cotton candy as a ‘cotton tail’ or top with a raspberry. Serve and enjoy!
cotton candy
Raspberry syrup
Make a raspberry simple syrup by simmering fresh berries, and equal parts sugar and water in a small saucepan until berries are soft. Blend smooth and strain to remove seeds. Stored refrigerated this beautiful pink syrup can be made up to 7 days in advance.
1 cup fresh raspberries, 1 cup granulated sugar, 1 cup water
Raspberry juice
Combine raspberries with orange juice, or pineapple juice. Blend and strain to make a bright pink raspberry juice that keeps for up to 3 days when stored refrigerated.