Here comes Peter Cottontail, Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa. Count us in! Upon hearing that his assigned lyric involved hopping down the bunny trail, Square Café’s Steven Krall pulled his juicer onto the bar. Then, in it went fresh carrots, ginger, and pineapple. Out came the freshest, most flavorful blend of juices. (Don’t worry; for those who don’t juice, he also specifies store-bought juice equivalents in his recipe.) Then, he adds lime or lemon sparkling water and a healthy dose of prosecco –which we omit in the mocktail version. With or without alcohol, the resulting Buzzed Bunny Mimosa will have you just as bubbly and jazzed as a buzzed bunny. Enjoy!
Where Does this Easter Song Originate From?
The popular children’s song Peter Cottontail, which comes around during Easter time, was written by Steve Nelson and Jack Rollins in 1949. It gained widespread recognition when Gene Autry performed it that same year, solidifying its place as a seasonal classic which then became a TV special. The song’s cheerful melody and narrative about Peter Cottontail’s journey to deliver Easter eggs makes it a staple of holiday playlists as well as children’s entertainment for generations. This also makes it the perfect pick as the inspiration for our Buzzed Bunny Mimosa. We should note, the song’s origin is in the songwriting partnership of Nelson and Rollins, not in any pre-existing folk tradition or the Beatrix Potter stories like the Peter Rabbit counterpart.
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Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa
Description
We promise this Buzzed Bunny Mimosa will have you smiling all Easter long.
Ingredients
- 1 bottle Prosecco or Italian spumante
- 6 pack of lemon-lime soda or lemon sparkling water
- 12 oz pineapple/ginger/carrot/lemon juice (see below for fresh and store-bought options)
For the fresh juice:
- 3/4 cup cut carrot sticks
- 1 inch piece of fresh ginger root
- 1 cup chopped pineapple
- 1 lemon, rind off
For the store-bought juice:
- 1 cup Dole Pineapple Juice
- 5 oz V8® Carrot Ginger juice
- 2 oz fresh squeezed lemon juice
Instructions
- Shake juices in a large shaker with ice.
- For the full-fledged mimosa: Pour approximately 6 oz of sparkling wine in glass (4 oz for flute). Slowly add approximately 4 oz of juice mixture (or to preference) at slight angle to avoid foam (2 oz for flute). Stir gently to combine. Garnish with pineapple skewer.
- For the mocktail: Fill a 12 oz highball glass with ice. Strain 4-5 oz chilled juice mix over ice. Top with approximately 3-4 oz of lemon-lime soda (or lemon seltzer for less sweetness). Garnish with lemon skewer or slice.
For the fresh juice:
- Using a juicer, process all ingredients into juice. Chill in refrigerator prior to use. Store any extra in a closed container for up to 3 days.
For the store-bought juice:
- Add juices to a pitcher and stir to combine. Chill in refrigerator prior to use. Store any excess juice in a closed container for up to 3 days.
Recipe by Square Café’s Steven Krall
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla
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