Mother’s Day is Sunday, May 8. If your bar is hosting a special brunch or event for mom, check out the Mother’s Day cocktail recipes below for some inspiration!
2 oz. Pomp & Whimsy Gin Liqueur
2 oz. sparkling wine, chilled
Pour Pomp & Whimsy over ice in a cocktail shaker and swirl until well chilled. Strain into a coupe and top with sparkling wine. Garnish with a fanciful twist of citrus.
Recipe courtesy of Pomp & Whimsy.
.75 Carpano Antica
1.25 Rampur Asava
2 dashes ginger lemon bitters
Combine all ingredients into a mixing glass. Add ice and stir 30 to 50 rounds to achieve proper chill and dilution. Strain into a coupe. Garnish with an orange peel.
Recipe courtesy of Rampur Asava.
Minke Raspberry Martini
50ml Minke Gin
20ml Dry Vermouth
20ml Raspberry Syrup
Garnish: Fresh or frozen raspberries
Stir the gin, dry vermouth, raspberry syrup and ice together in a shaker or mixing glass. Double strain into a chilled martini glass. Garnish with raspberries.
Recipe courtesy of Minke Gin.
Hibiscus Basil Lemonade
2 oz. Crystal Head Aurora
1 oz. Fresh Lemon Juice
1 oz. Hibiscus syrup
3-4 Basil Leaves
Add Crystal Head Aurora, fresh lemon juice, hibiscus syrup and basil leaves to a cocktail shaker and gently muddle. Add ice and shake vigorously. Strain into a Collins glass with ice and top with soda. Garnish with a dehydrated lemon wheel and basil leaves.
Recipe by Crystal Head Vodka.
1.5 Oz Aperol
.5 Oz lemon juice
2 Oz Rambler Grapefruit
Topped with bubbles
Combine all ingredients. Top with your choice of bubbles.
Created by Curtis Hansford at Swift’s Attic.
Bittersweet Mai Tai
1 oz Martini & Rossi Fiero
1 oz Banks 5
¾ oz lime juice
½ oz orgeat
Shake, strain over crushed ice. Mint leaf/orange slice garnish.
Recipe courtesy of Martini & Rossi Bitters.
1 oz Harridan Vodka
0.5 oz Lillet Blanc
0.25 oz Absinthe Absente
0.25 oz Strawberry fennel syrup
1 bar spoon Strawberry jam
0.5 oz Lemon
Combine all ingredients except the tonic water in a shaking tin over ice and shake vigorously. Double strain into a highball filled with crushed ice and top with aromatic bitters and sprinkle with fairy orchid edible flower mix.
Recipe made with Absente Absinthe Refined by @boozy_bartender.
Hazelnut Espresso Martini
0.5 parts Frangelico
1.5 part SKYY Vodka
1.5 parts Cold Brew Concentrate or Espresso*
0.25 parts Simple Syrup (1:1)
Combine all ingredients in shaker tin with fresh ice, shake vigorously until chilled. Strain into chilled coupe or martini glass, & garnish with (3) whole coffee beans.
Recipe by Frangelico.
Sipsmith’s Lemon Drizzle 75
2 parts Sipsmith® Lemon Drizzle Gin
1 1/2 part freshly squeezed lemon juice
1 part simple syrup
Champagne or prosecco, to top
Lemon Twist (to garnish)
Combine the gin, lemon juice and sugar syrup in an ice-filled cocktail shaker. Shake well. Strain into a Champagne flute or coupe. Top with chilled Champagne or prosecco. Garnish with a lemon twist.
Recipe courtesy of Sipsmith.
Our Pina Colada
1.5 oz House Rum Blend (50% Cruzan Coconut Rum, 25% Bacardi Cuatro, 25% Stolen Coffee & Cigarette Rum)
1 oz Pineapple
3oz Coconut Cream
2 Coffee Beans
1 Pineapple Chunk
1 Large Scoop of Crushed Ice
Float Pedro Ximenez Sherry
Blend ingredients minus Pedro Ximenez Sherry until ice is crushed and desired consistency is reached. Pour cocktail into glass, add Pedro Ximenez Sherry float, garnish with a mint sprig, red cherry and parasol.
Recipe by Sweet Liberty. Photo Credit by Michael Pisarri.
ABERFELDY Bee Mine
1.5 oz Aberfeldy 12 Year Single Malt Scotch Whisky
1 oz espresso
0.5 oz salted honey syrup*
Garnish: 3 espresso beans and gold shimmer
For the salted honey syrup, add 1 part boiling water to 2 parts honey and two large pinches of sea salt and fully integrate. Let cool before using. For the cocktail, add Aberfeldy, salted honey, and espresso to a shaker tin. Add ice and shake vigorously for 20-30 seconds. Strain into a coupe glass and garnish with 3 espresso beans for health, wealth and happiness.
Recipe courtesy of Aberfeldy Single Malt Scotch Whisky.
Orange Peppermint Twist
1 ½ oz Recuerdo Joven
3 drops orange bitters
1 oz orange juice
½ oz simple syrup
5 peppermint leaves
Mix all ingredients except one raspberry and 1 peppermint leaf with ice in a blender and serve in a cocktail glass. Garnish with a raspberry and a peppermint leaf on top.
Recipe courtesy of Recuerdo Mezcal.