Every now and then, a cocktail feels like it’s simply meant to be—and the Peep 75 is exactly that kind of drink. Inspired by the ever-classic French 75 (a perennial favorite of mine), this cheerful Easter twist made its debut at last year’s celebration at the Mays’ house, where our cocktail menus have become something of a creative tradition.

The idea came together with a bit of nostalgia and a very specific glass. A few years ago, at The Hummingbird Bar and Kitchen in Alexandria, Virginia I spotted the most charming bird-shaped glassware. The drink inside didn’t sway me, but the glass certainly did—I happily accepted a pour of rosé just to enjoy the presentation. When I came across a recipe for a Peep 75, it felt like a sign.

The magic begins with a playful twist on simple syrup: marshmallow Peeps melted down with water into a sunshine-yellow syrup. If you’ve ever noticed, those tiny chocolate eyes take their time melting, adding a bit of whimsy to the process. The result is sweet, nostalgic, and unmistakably Easter. I love that Just Born’s iconic Peeps are made in Bethlehem, Pennsylvania—about an hour from where I live.

From there, it’s a familiar build—gin, fresh lemon juice, and that Peep-infused syrup—topped with your sparkling wine of choice. Crémant, Cava, Prosecco, or Champagne all work beautifully, depending on how festive you’re feeling.

The verdict? Slightly sweeter than a traditional French 75, but just as delightful. The glasses, while undeniably adorable, are more about charm than practicality—tricky to fill, sip, and clean. Still, for a holiday moment, they’re worth every bit of effort.

One final note: if you’re exploring Easter cocktails, don’t miss the Easter Lily (renamed Empress Violet), another menu favorite that’s equally worth a spot in your spring rotation.

Peep 75

Playful Easter cocktail

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Course Drinks

Servings 1

Ingredients

Syrup

5 yellow Peep marshmallows
1/2 cup water

Cocktail

1 ounce neutral gin
1/2 ounce freshly squeezed lemon juice (~ 1/2 lemon) see Notes
1/2 ounce Peep marshmallow simple syrup
3 to 4 ounces sparkling wine or Champagne such as French Crémant, Spanish cava or Italian prosecco
Garnish with a lemon twist or peel see Notes

Instructions

Make Syrup:

In a small saucepan, add 5 Peep marshmallows with 1/2 cup water. Bring to a boil.
Let simmer for 5 to 7 minutes or until the Peep marshmallows melt and form a syrup.
Pour syrup into a clean jar and refrigerate. Chill before using.
Syrup keeps in the refrigerator for 1 month or frozen for 3 months. Makes about 5 ounces—enough for 10 cocktails.

Make Cocktail:

In a shaker filled with ice, add gin, lemon juice and Peep marshmallow simple syrup and shake until chilled.
Strain into a Champagne flute or bird glass (see Notes) so it’s about halfway filled,
Top with sparking wine or Champagne.
Garnish with lemon twist or peel.

Notes

Before squeezing the lemons, make the lemon twists (channel knife) or lemon peel (peeler).
To get more juice from a lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Looking to make this cocktail extra special? Instead of Champagne flutes use bird glasses.