Here are four recipes—a mix of sweet & savory —that can be easily mixed up in the kitchen this Mother’s Day!
1 ounce Frangelico Liqueur
1 ounce Fresh Tropical Cascal (fermented soda)
3 ounces Laurent-Perrier NV Brut Champagne
Combine the Frangelico and Cascal in a cocktail shaker filled with ice and shake. Pour into a Champagne flute and top with the Champagne!
“Mom’s Lemon Drop”
Lemon wedge, for rim
Sugar, for rim
2 ounces lemon vodka
¾ ounce lemon juice
½ ounce simple syrup
Lemon peel, for garnish
- Rub the lemon wedge over the rim of a martini glass to coat it with juice. Place the sugar on a flat plate and turn the martini glass upside down on the sugar. Twist the glass around so that the rim is coated with sugar, shaking off any excess.
- Combine the lemon vodka, lemon juice and simple syrup in a cocktail shaker filled with ice and shake vigorously. Strain into the martini glass rimmed with sugar and garnish with lemon peel.
About 3 ounces Champagne or sparkling white wine
1 1/2 ounces bourbon
4 large mint leaves
1/2 to 1 teaspoon simple syrup (to taste)
Bunch the mint leaves between thumb and forefinger and give one good tear through the middle of the leaves. Drop into bottom of a tall Collins glass and pour in simple syrup on top, just enough to cover leaves. Muddle well. Add ice roughly to fill glass. Pour in bourbon. Stir very briefly. If necessary/desired, put in more ice at this step to refill to top. Top off with Champagne. Once again, stir briefly. Taste and top off with more simple syrup if desired. Garnish with mint sprig.