Easter was made for brunch. Soft light, pastel layers, cinnamon rolls fresh from the oven and a signature sip that feels as dreamy as the table looks.

This year, I’m building the entire vibe around my Fancy Floral wine glass and one perfectly on-theme cocktail: the Coconut Cottontail.

Because if we’re doing Easter, we’re doing it ALL the way.

With her frosted bowl, hand-painted teal roses, pink blossoms, and delicate purple accents, Fancy Floral sets the palette before the first pancake is flipped. She’s soft but bold. Sweet but sparkling. The ultimate brunch co-host.

Start with a blush tablecloth for that romantic spring glow. Layer in crisp teal napkins tucked beneath each glass so the colors play off those painted florals. Add gold flatware for warmth and shimmer. It mirrors the sparkle details on the glass and instantly elevates even the most relaxed brunch spread.

Now let’s talk menu. Because this table is edible ART!

Picture:

• Cinnamon rolls dripping in vanilla glaze
• Fluffy pancakes or delicate crepes dusted in powdered sugar
• Pastel macarons stacked like sweet little jewels
• Deviled eggs dyed the prettiest shade of pink
• Fresh berries spilling across white ceramic platters

Keep serving pieces neutral so the color story shines. Let peonies and tulips spill naturally down the center of the table. Loose, lush, and a little flirty. Nothing stiff. Brunch should feel effortless.

And then… the STAR sip!!!

The Coconut Cottontail is pure Easter magic. Creamy coconut, a hint of sweetness, with an adorable marshmallow shaped like bunny ears to decorate the rim! It’s dessert-meets-cocktail in the most charming way. Served inside the frosted Fancy Floral wine glass, it looks like spring has sprung!!

Imagine guests lifting their glasses and seeing those teal and pink florals through a creamy coconut pour. It’s soft. It’s festive. It’s TOTALLY on theme.

Coconut Cottontail Recipe:

• 1 oz. tequila Blanco
• 0.5 oz. triple sec
• 1 oz coconut cream
• 1/2 tsp. agave syrup
• Garnish with bunny ears (cut a marshmallow on a diagonal + dip in pink sprinkles)
• Pour over ice & serve!

And if you’re batching it for a crowd (which you absolutely should), you can prep ahead and simply pour as guests arrive. For a quicker garnish, rim with sugar or coconut flakes! Easy hosting = more time to sip and sparkle!!

That’s the secret to Easter brunch done right!

• Balance sweet treats with bold color.
• Layer soft linens with statement glassware.
• Serve something unexpected (hello, Coconut Cottontail).

Because Easter isn’t just a holiday. It’s a mood!!

So stack the pancakes high. Dye the eggs pink. Rim those glasses in coconut and let Fancy Floral do what she does best: turn a simple brunch into a celebration.

Sip back and relax, you’ve got this bunny!

XOXO,
Lolita