What would Mother's Day brunch be without sparkly pink cocktails? (Boring and sad, that's what.)
I'm not talking about your everyday, run-of-the mill Cosmo, either -- this Mother's Day, why not mix it up a little?
Pomegranate liqueur, edible flowers ... these fun and fizzy concoctions are guaranteed to put Mom in a great mood.
You know, the kind of mood that makes her forget about those 364 other days of the year when nobody appreciates anything and a "thank-you" would be nice and ... here Mom, have another cocktail!
2 oz. PAMA Pomegranate Liqueur
2 oz. Champagne
¼ oz. orange liqueur
1 oz. fresh orange juice
Combine all ingredients except champagne in a shaker. Add ice and shake vigorously. Strain into a chilled flute and top with champagne.
1 oz. PAMA Liqueur
1 oz. Blueberry Vodka
1 oz. Lemon Juice
½ oz. Simple Syrup
Garnish: Blueberry, Kiwi and Strawberry Spear
Combine all ingredients except club soda in a shaker. Add ice and shake vigorously. Strain into a highball glass, fill glass with ice and top with soda. Garnish with a kiwi, strawberry and blueberry spear.
12 ounces Lillet Rose
12 ounces Ruby Red grapefruit juice
6 ounces gin
6 edible flower blossoms (optional)
Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately.
1 cup pear nectar
1 cup cranberry juice cocktail
1 bottle Prosecco or other dry sparkling white wine
In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.
What's your favorite brunch cocktail?