Mom, mamá, mamãe, maman, mamma: regardless of what you may call her, there is no denying that moms are the real MVPs of our lives. Not only are they our safe havens, but we would [literally]not be here without them or their support. Although every day should be Mother’s Day, celebrating her every May is one of the greatest joys of day. week. year (pardon the Friends reference). Below we’ve gather 16 cocktails that are sure to impress your momma on one of her many special days of the year.
Bahama Mama
Ingredients:
– 1 oz Dark Rum
– ½ oz Coconut Rum
– ½ oz Banana Liqueur
– 1 oz Pineapple Juice
– 1 oz Fresh Orange Juice
– Splash of Grenadine
– Crushed Ice
Optional: A pineapple or orange slice
Directions:
1 – Set up some island tunes in the background (e.g. the Bahamas-inspired hit Fly Away, by Lenny Kravitz) or some authentic Bahamian rake and scrape.
2 – Pull out your favorite cocktail glass and fill with ice. Combine all ingredients.
3 – Top your tropical cocktail with pineapple or orange slice.
4 – Cheers!
La Vie En Rose
by Hannah Chamberlain of @SpiritedLA for Cognac Frapin
Ingredients:
– 1.5 parts Frapin 1270
– .5 part lemon juice
– .5 part raspberry syrup
– 1 drop rose water
– Rinse of absinthe
– Top with champagne
Garnish: rose petal
Preparation:
1 – Shake first four ingredients before fine-straining the ingredients into a glass that’s been rinsed with absinthe.
2 – Pour in the champagne until it reaches the brim. Garnish with rose petal.
The Monkey Penicillin
by Vance Henderson, William Grant & Sons Ambassador
Ingredients:
2 parts Monkey Shoulder
¾ parts Fresh Lemon Juice
¼ parts Honey-Ginger Syrup*
¼ Islay Scotch-floated
Garnish with Candied Ginger
Preparations:
1 – Combine ingredients, shake and strain over fresh ice.
2 – Float Islay Scotch and garnish with candied ginger.
–
*Ginger-Honey Syrup: Combine 3 parts honey to 1 part (hot) water and 1 part sugar. Stir until honey and sugar are fully dissolved. Add 3 parts freshly extracted ginger juice.
Secret Garden Sangria
Makes 1 pitcher
Ingredients:
– ½ cup blanco tequila
– 1 bottle Casillero del Diablo Sauvignon Blanc
– 20 sugar snap peas
– 1 granny smith apple
– 1 large lime
– 1 ½ ounces lime juice
– 2 ounces simple syrup Chamomile flowers, for garnish
Preparations:
1 – Slice sugar snap peas lengthwise and place in a pitcher. Slice granny smith apple and lime into wheels and place in pitcher.
2 – Pour tequila, lime juice, simple syrup and Casillero del Diablo Sauvignon Blanc into the pitcher and refrigerate for at least 6 hours (ideally overnight for optimum fragrance and flavor).
Sparkling Peach
by John Lermayer
Ingredients:
– 1 part Reyka Vodka
– .5 part creme de peche
– 1.5 parts peaches purée
– 4 parts prosecco
– 2 drops almond extract
Preparations:
1 – Combine all ingredients and top champagne.
The Exene
by David Powell, Hudson Whiskey Brand Ambassador
Ingredients:
– 1.5 parts Hudson Baby Bourbon
– 1 part Aperol aperitif
– .5 part fresh lemon juice
– .5 part honey syrup
– Half-dropper of Bittermens Elemakule Tiki Bitters (comes in dropper format—2 dashes if decanted into dasher bottle )
Preparations:
1 – Add ingredients to shaker with ice, and shake to chill.
Center drink with Foam
1 – Shaken with egg white or .75 oz aquafaba (chickpea water), strained into cocktail glass, and garnished with lemon twist.
Left side drink in tall glass
1 – Strained over ice and topped with soda and garnished with lemon wedge.
Right side drink in small glass
1 – Strained over the rocks and garnished with lemon wedge & cherry.
The Celebración
by Jaime Salas, Milagro Tequila Brand Ambassador
Ingredients:
– 1.5 Parts Milagro Silver
– ¾ Parts Guava nectar (pink)
– ½ Parts Ginger simple syrup
– ¾ Parts Fresh Lime juice
Preparations:
1 – Put all ingredients into a Boston shaker, add ice and shake until cold.
2 – Double strain into a chilled rocks glass.
3 – Top with Club Soda (Top Chico) or Prosecco.
4 – Garnish with lime wheel and white edible flowers to resemble guava flowers.
I like Pina Coladas
by Ashley Thomas, Sailor Jerry Brand Ambassador
Ingredients:
– 1 part Sailor Jerry Spiced Rum
– ½ part coconut cream
– 1 ½ parts pineapple juice
– Fresh pineapple garnish
Preparations:
1 – Fill a shaker with ice cubes. Add all, shake vigorously and pour into a chilled highball glass filled with ice cubes.
2 – Garnish with fresh pineapple
Agua Colada
by Charlotte Voisey, William Grant & Sons
Ingredients:
– 2 parts Flor de Caña 7 Year
– 1 part coconut water
– .75 part pineapple juice
– .5 part fresh squeezed orange juice
– .5 part fresh lime juice
– .5 part simple syrup
Preparations:
1 – Pour all ingredients in a tall glass filled with ice. Stir briskly until well chilled.
2 – Top with grated nutmeg, garnish with a slice of pineapple.
Pineapple Spritz
Ingredients:
– 45ml CÎROC Pineapple
– 90ml Tonic Water
Preparations:
1 – Pour ingredients into an ice-filled rocks glass, stir, and garnish with a pineapple wedge.
Peach Bellini
Ingredients:
– 1.25 oz. CÎROC™ Peach
– 0.25 oz. Champagne
Preparations:
1 – Combine CÎROC™ Peach with chilled Champagne in a Champagne flute.
Motherly Love
Ingredients:
– 1.5 oz La Pinta
– .75 oz St Germain
– .5 oz lemon juice
Preparations:
1 – Shake with Ice, strain then pour. Garnish with lemon slice or flower.
Tom and Rosé Collins
Ingredients:
1.5 oz Wölfer Estate Pink Gin
1 oz Lemon Juice
½ oz Rhubarb simple syrup
1 oz of Club Soda or Spakrling Water
1 oz of Wölfer Estate Petitie Rosé
Preparations:
1 – Pour all ingredients into a cocktail shaker. Shake or stir until fully blended.
2 – Pour over a full cup of ice in a stemless glass.
3 – Top with club soda/sprakling water and Wölfer Estate Petitie Rosé.
Optional: Sprinkle a few lavendar flowers into the stemless glass
Grand Collins
Ingredients:
– 1.5 oz Grand Marnier Cordon Rouge
– .75 oz Fresh Lemon Juice
– 1 bar spoon of Simple Syrup
– Soda Water
Preparations:
1 – Build drink in tin, add ice and shake. Strain over ice into a Collins glass.
2 – Top with Soda Water.
Grand 75
Ingredients:
– 1.5 oz Grand Marnier Cordon Rouge
– .75 oz Fresh Lemon Juice
– 1 bar spoon of Simple Syrup
– 2 oz of Brut Champagne
Garnish: Orange Twirl
Preparations:
1 – Combine Grand Marnier Cordon Rouge, simple syrup, and fresh lemon juice in a shaker tin. Add ice and shake.
2 – Fine strain into a chilled flute or coupe glass. Top with dry French champagne. Garnish with an orange twirl
Grand Margarita Cocktail
Ingredients:
– 0.75 oz Grand Marnier Cordon Rouge
– 1.5 oz Espolon Reposada Tequila
– .75 oz Fresh Lime Juice
– 0.25 oz Agave Nectar
Garnish: lime wheel
*salt optional
Preparations:
1 – Rim the rocks glass with fine salt (optional). Combine ingredients in a shaker tin, add ice and shake.
2 – Strain into rocks glass and fresh ice and garnish with lime wedge for a Grand twist on the classic margarita.
