2023 Mother's Day Recipes

Your guests will be looking to celebrate mothers on Sunday, May 14, so make sure you have a cocktail menu for mom!

 

Orange Caramel Sour

Ingredients:

2 oz Frisky Whiskey

1 oz fresh orange juice

2 oz lemonade

Orange slice and edible flowers for garnish

Directions:

Add Frisky whiskey and juices to a shaker with ice.  Shake well and strain into a coup glass.  Garnish with orange slices and edible flowers.

 

LALO Spicy Cucumber Margarita

Ingredients:

2 oz LALO Tequila

2 oz lime juice

1.5 oz pineapple juice

½ of a small cucumber

2-4 slices of jalapeño

1-2 tbs honey or agave syrup

Directions:

Rim edge of glass with lime wedge and dip in Tajín or salt. Add ingredients to blender and strain when smooth. In cocktail shaker, muddle slices of jalapeño, ice, cocktail mix and shake until chilled. Strain into glass. Serve with extra lime wedges and garnish with jalapeño slices.

 

Redbreast’s Tree Top Sour

Ingredients: 

1 1/3 parts Redbreast 12 YO

5/6 part Lemon Juice 

5/6 part Egg White 

1/3 part Creme de Apricot/Cucumber 

1/3 part 2:1 Sugar Syrup 

3 dashes Orange Bitters 

Directions:

Add all the ingredients to your cocktail tin and dry shake.  Add cubed ice and shake again.  Fill a rocks glass with fresh cubed ice and fine strain your luscious liquid into the glass. Garnish with a mint and cucumber slice. 

 

Irish Coffee

Ingredients:

1 ¼  parts Teeling Small Batch Irish Whiskey

4 parts Local Coffee Roast (Like the Teeling Small Batch Roast)

½ part Demerara Syrup

Bar spoon of Heavy Cream

Directions:

In a warmed glass, mix Teeling Whiskey, brewed coffee, and syrup to stir and combine. Top with cream from the back of a bar spoon and garnish with grated nutmeg for a special touch.

 

Black Sesame

Ingredients:   

1 ½ oz Skrewball Whiskey 

¼ cup black sesame syrup 

1 tsp lemon 

1 egg white  

Directions:

For the black sesame syrup, toast black sesame powder until you smell its nutty fragrance. Grind it into a fine powder. Bring ½ cup water and sugar to a simmer in a small saucepan. Add black sesame powder and then let it cool. For the cocktail, combine whiskey, black sesame syrup, lemon and egg white into a shaker filled with ice and shake until chilled. Strain into a rocks glass and garnish with rice balls/tong yuen. 

 

Absolut Festival Lemonade Recipe

Ingredients: 

2 Parts Absolut

1 Part Wild Berry Syrup

1 Part Fresh lemon juice 

Lavender 

Dehydrated lemon

Directions:

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with dehydrated lemon. Put on your friendship bracelet & cheers! 

 

Tropical Coconut Orange Mango Mimosa

Ingredients:

8 oz Natalie’s Orange Mango juice

1 bottle of Prosecco

8 oz coconut water

2 tbsp honey

1⁄4 cup shredded coconut

Lime slice for garnish

Directions:

In a pitcher combine the Natalie’s Orange Mango juice and coconut water. Rim 6-8 champagne flutes with the honey then dip in the shredded coconut. Pour 1⁄2 the glass full of the orange mango coconut mixture and top with chilled prosecco. Garnish with a lime. Serves 6-8

 

 

Hendrick’s Flora Adora Spritz on the Ritz

Ingredients:

1-1/2 Parts Flora Adora

1/2 Part Pineapple Juice

1/2 Part Lemon Juice

1/2 Part Aperol

1/4 Part Simple Syrup

Splash Sparkling Water

Directions:

In a punchbowl over a large block of ice, combine liquid ingredients and stir well. Garnish with cucumber wheels, pineapple wedges & edible flowers. Serve in punch cups.

 

Grapefruit & Rosemary Gin & Tonic

Ingredients:

1 oz Fresh Victor Grapefruit & Sea Salt

1.5 oz gin

4 oz tonic water

2 rosemary sprigs

1-2 grapefruit wheels / half wheels (whatever fits your glass)

Directions:

In a cocktail shaker, lightly muddle one rosemary sprig, cover with Fresh Victor, gin and ice, shake lightly and strain over ice in a large goblet glass (red wine), top with tonic water and garnish with the grapefruit wheel and other rosemary sprig.

 

Queen's Heart

Ingredients:

1/2 oz Monin® Violet Syrup

8 Fresh Blueberries

1/4 oz Fresh Lemon Juice

3/4 oz Premium Dry Gin

3 oz Sparkling White Wine

Directions:

Chill serving glass.Place first three ingredients into bottom of mixing glass and muddle. Fill mixing glass 2/3 full of ice and pour remaining ingredients in order listed. Cap, shake and strain into chilled serving glass. Fill with Sparkling Wine. Add garnish and serve.

 

Amor de Madre

Ingredients:

1 oz Zacapa rum

1/2 oz lemon juice

1/2 oz blackberry/lavender honey syrup (1:1, honey:water)*

Champagne (or any dry sparkling wine)

Garnish: Blackberry 

Directions:

For the lavender blackberry honey syrup, place 10 blackberries in a pot and muddle. To the pot add 1 cup of honey, 1 cup of water, 6 Teaspoons of dry lavender. Bring all the ingredients to over medium heat, then let simmer, stirring occasionally to dissolve sugar and until you smell the lavender. Strain and Seal in a container. Store in a cool place, it will keep for two months. For the cocktail, add Zacapa rum, lemon juice and blackberry/lavender honey syrup to a cocktail shaker.  Add ice and shake until chilled. Strain over ice into a rocks glass.Top with Champagne and garnish with a lemon twist and blackberry.

 

Caramel S’more Martini 

Ingredients:

3 oz Duke & Dame 

1/2 oz Irish Cream Liqueur 

1/2 oz Chocolate Syrup 

Graham Crackers 

Chocolate Syrup for Garnish 

Directions:

Crush graham crackers and use simple syrup or honey to add graham cracker rim to a chilled Martini glass. Garnish inside of glass with a drizzle of chocolate syrup. Add Duke & Dame, Irish Cream and Chocolate Syrup to a shaker tin with ice. Shake until well chilled and pour into glass. 

 

Coconut Pops with Champagne 

Ingredients:

1 oz Kōloa Kauaʻi Coconut Rum 

 6-8 Strawberries

1 ½ cups Orange Juice 

 ½ oz Vanilla syrup

4-5 oz Ros 

Blend strawberries, orange juice, rum, and syrup in a blender until smooth. Pour into popsicle molds and freeze overnight.  Place the popsicle in a tall wine glass and pour Rose over the glass. 

 

Mom Juice 

Ingredients:

1.5 oz Half Shell Vodka

0.5 oz Kiwi liqueur 

0.75 oz Blackberry bayleaf simple syrup

0.5 oz Lemon 

Directions:

For the blackberry bay leaf simple syrup, bring ingredients along with sugar and water to a boil. Immediately turn down heat and simmer for 20 minutes. Mash the blackberries while simmering. Strain the seeds with a fine mesh strainer. Transfer syrup into a container and let cool before refrigerating. For the cocktail, fill double old fashioned glass with ice. In a shaker tin, add Half Shell Vodka, Kiwi liqueur, Blackberry bayleaf simple syrup, and lemon juice. Add ice and shake. Strain over glass and garnish with dried kiwi and fresh blackberry. 

 

Fabbri Vodka Lemonade

Ingredients:

2 oz vodka

1.5 oz soda water 

0.5 oz lime (or lemon) juice 

Few mint (or basil) leaves 

1 oz Zenzero Fabbri syrup 

1 Zenzero Fabbri nugget 

Directions:

Gently crush the Zenzero Fabbri + syrup + mint leaves in the bottom of the glass. Fill with ice cubes (or crushed ice). Add the lime (or lemon) juice and top up with sparkling water. Stir gently. Garnish with 1 Zenzero Fabbri nugget and mint leaves. 

 

Empress 75

Ingredients:

1 1⁄2 oz Empress 1908 Gin

3⁄4 oz Fresh Lemon Juice 

1⁄2 oz Simple Syrup 

Directions:

Sparkling Wine & a Lemon Twist Method: Shake on ice, fine strain into a chilled flute, top with sparkling wine. Garnish with a lemon twist.

 

Blackberry Smash 

Ingredients:

1 ½  oz. Triple Dog Irish Whiskey

¾  oz. Fresh Lemon Juice

1 oz. Monin® Blackberry Syrup

10 ea.  Mint Leaves

Top with Q Club Soda

Garnishes: Blackberries, mint sprig

Directions: 

Roll to mix. Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Add garnish and serve.

 

Pink Guava Aperol Spritz

Ingredients:

1 oz. Aperol Aperitivo (optional)

Sparkling wine or Prosecco, to taste

1 oz. The Perfect Purée Pink Guava Puree, thawed

Club soda or mineral water (use Pellegrino Momenti Raspberry Lemon Sparkling Mineral Water for color)

Directions:

In a wine glass, add Aperol (optional), sparkling wine/Prosecco and Pink Guava Puree. Stir slowly to combine. Slowly add ice, stir slowly again. Top with club soda or mineral water. Garnish with dried fruit and fresh herbs (optional).

 

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