Prep, add 2 cups of ice cubes in a Ninja blender and pulse until you get ice that resembles slushy ice. Fill two goblets with ice and place into the freezer until later.

Into a cocktail tin, add blue curaçao syrup, Grey Goose vodka, and Miraval Côtes de Provence, and several ice cubes.

Using a long-handled bar spoon stir the contents vigorously for 30 seconds.

Remove ice-filled goblets from the freezer and strain in the cocktail.

Garnish with Easter candy and Meyer lemon skewers.

Serve.