Celebrations

Your Favorite Cocktails
and Mocktails for
Mother’s Day Brunch

Add a splash of fun to your Mother’s Day celebration with these six festive cocktails that are easily adaptable for the under 21 crowd. Stock your fridge with a variety of citrus fruits, some fresh berries, a bunch of herbs, and prepare a batch of simple syrup in advance.

If you have younger kids eager to help in the kitchen, let them juice the lemons and limes (a fork is a great tool for this) and wash the berries gently. Get the bubbly, wine, and mixers chilling in the fridge the day before—and don’t forget a card for mom!

Mimosa

(Serves 6)

Ingredients:
1½ cups fresh orange juice
1 750-ml bottle of Champagne – substitute seltzer for mocktail
¼ cup orange liqueur – substitute white grape juice for mocktail
1 pint raspberries

Instructions:
1. Pour ¼ cup of orange juice into each flute.

2. Fill almost to the rim with Champagne.

3. Top each glass with a splash of orange liqueur and a few raspberries.

Rosemary Thyme Vodka Lemonade

(Serves 6)

Ingredients:
1 cup sugar
1 cup water
8 sprigs thyme
4 sprigs rosemary
1½ cups lemon vodka – substitute lemon-lime soda for mocktail
½ cup fresh lemon juice
splash club soda
crushed ice
6 lemon wedges for garnish
sugar, for garnish

Instructions:
1. Make the rosemary thyme syrup: in a small saucepan, bring sugar and water to a boil; reduce heat and stir until the sugar is dissolved. Add the rosemary and thyme, remove from the heat, and let stand until cool, about 10 minutes. Strain and reserve the syrup; discard the herbs.

2. In a large pitcher, stir the syrup with the lemon vodka and fresh lemon juice.

3. When ready to serve, fill a glass with crushed ice. Run a lemon wedge over the rim of a glass and dip the rim into sugar. Fill the glass with ice, pour lemonade and top with a splash of club soda. Garnish with the lemon wedge and a sprig of thyme.

Bloody Mary

(Serves 6)

Ingredients:
2 teaspoons prepared horseradish – Unless your kids love spicy, leave this out for mocktail
1 teaspoon minced shallot
dash Worcestershire sauce
½ teaspoon celery salt
½ teaspoon kosher salt
6 dashes hot sauce, or more to taste – Lessen depending on preference
1 lemon, juiced
1 48-ounce bottle tomato juice
1 ½ cups vodka – simply omit for mocktail
6 stalks celery from the heart, including leaves, for garnish

Instructions:
1. In a large pitcher, combine all the ingredients and mix well. Taste, and add more salt as desired.

2. Pour into tall glasses and serve each with the top half of a celery stalk.

Raspberry Muddle

(Serves 6)

Ingredients:
½ cup sugar
½ cup water
2 pints raspberries
6 thin lemon slices
Crushed ice
1 750-ml bottle chilled Prosecco – Substitute lemon-lime soda for mocktail
6 tablespoons raspberry liqueur – Substitute white grape juice for mocktail

Instructions:
1. In a small saucepan, bring sugar and water to a boil; reduce heat and simmer on low until the sugar is dissolved, 1-2 minutes. Remove from the heat and let the syrup cool completely.

3. Divide raspberries and lemon slices among six glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon to release flavors. Add some crushed ice to each glass, fill with Prosecco and top with 1 tablespoon of raspberry liqueur.

Classic Mojito

(Serves 6)

Ingredients:
¾ cup sugar
¾ cup water
¾ cup fresh lime juice
1 bunch mint, 4 sprigs reserved for garnish, remaining leaves removed from stem and torn in half
1 ½ cups white rum – Substitute pineapple juice for mocktail
¾ cups club soda
6 cups crushed ice
6 slices lime and 6 sprigs mint, for garnish

Instructions:
1. In a small saucepan, bring sugar and water to a boil; reduce heat and simmer on low until the sugar is dissolved, 1-2 minutes. Remove from the heat and let the syrup cool completely.

2. In a pitcher, stir together lime juice and ½ cup of the syrup. Then add the torn mint leaves, rum and club soda and stir well. Taste and add more syrup if desired. Fill 6 glasses with crushed ice, fill with mojito mixture and top with a slice of lime and sprig of mint.

Rose Sangria

(Serves 6)

Ingredients:
¼ cup sugar
cup water
1 750-ml bottle rose wine – Substitute lemon-lime soda for mocktail
¼ cup brandy – Substitute pineapple juice for mocktail
1 cup fresh orange juice
1 orange, thinly sliced
1 lemon, thinly sliced
1 apple, cored and chopped
1 pint blackberries
6 cups crushed ice

Instructions:
1. In a small saucepan, bring sugar and water to a boil; reduce heat and simmer on low until the sugar is dissolved, 1-2 minutes. Remove from the heat and let the syrup cool completely.

2. Combine the syrup with the remaining ingredients in a large pitcher, cover and refrigerate, preferably 8 hours before serving, or overnight, for the flavors to meld. When ready to serve, fill glasses with crushed ice and pour wine mixture and a heaping spoonful of the fruit.

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