Mother’s Day: Nine Sparkling Brunch Cocktails

Mother’s Love

1 ½ oz. 10 Cane Rum
½ oz. Chambord
½ oz Chandon Brut Classic
Garnish: Cherry or Blackberry

Combine 10 Cane and Chambord in a mixing glass. Add ice and shake vigorously. Strain into in a chilled martini glass. Top off with Chandon Brut Classic. Garnish with one cherry or blackberry

Mom’s Sweet and Spicy Bloody Mary

2 oz. 10 Cane Rum
4 oz. Bloody Mary mix (Zing Zang recommended)
Dash of Angostura Bitters
Garnish: Celery Stalk/Olives/Lime

Ciao Bella
Created by Mixologist Dalio Calado and featuring Fantinel Prosecco Calado.

3 oz Fantinel Prosecco
1.5 oz St Germain
1 full squeezed fresh lemon

Combine ingredients into a mixing glass with ice and stir it. Serve it on a chilled Martini glass. Garnish it with a Raspberry.

Triple P
Created by Mixologist Dalio Calado and featuring Fantinel Prosecco Calado.

3.5 oz Fantinel Prosecco
1.5 oz Peach Puree
1 oz Pomegranate liqueur
Fresh pomegranate

Combine ingredients into a mixing glass with ice and stir it.
Served on a rock glass. Garnish it with pomegranate.

Prosecco Perfection
Created by Mixologist Dalio Calado and featuring Fantinel Prosecco Calado.

3 oz Fantinel Prosecco
3 oz Pear Nectar
1 oz Mathilde Poire Liqueur

Pour all the ingredients over ice in a shaker.Stir it. Serve it on a chilled large flute glass.
Garnish it with a slice of fresh pear.

Momosa (Mom’osa)

4 oz Champagne Pommery Brut Royal NV
1 oz Van Gogh Pomegranate Vodka
Pour Van Gogh Pomegranate Vodka into a flute and top with Pommery.
Garnish with a strawberry.

Motherly Love Mom-osa
Created by Mixologist Danielle Tatarin,
www.designercocktail.com

1 Wild Hibiscus Flower
1 oz St. Germain Elderflower Liqueur
1 oz Pink Grapefruit Juice
1/2 oz Wild Hibiscus Syrup
5 oz Dry Sparkling Wine

Place flower in champagne flute. Shake next 3 ingredients on ice and carefully strain into champagne flute. Top with dry sparkling wine. Garnish with long grapefruit zest. For best result, twist the grapefruit zest and roll in plastic wrap. Until ready to use, store in the freezer to keep the twist shape.

Wild Hibiscus Flowers in Syrup is an edible cocktail/culinary garnish available at select supermarkets and Williams Sonoma. For more information, visit www.wildhibiscus.com.

Rose Berry Bliss

1 bottle Clos du Bois Rose, chilled
1 bag frozen blueberries
1 container frozen pink lemonade
1 liter lemon-lime soda
Blueberries for garnish

Directions:
In a large pitcher, mix the first 3 ingredients together. Allow the flavors to marry in the refrigerator for an hour. Top with lemon-lime soda. Add blueberries for an extra anti-oxidant kick.

Rose Strawberry Soiree

4 oz. Clos du Bois Rose, chilled
3 oz. soda water
2 fresh strawberries
1 tsp. sugar
Crushed ice
1 scoop lemon sorbet
1 small strawberry for garnish

Wash strawberries. In a bowl, sprinkle sugar over the strawberries and mash together until dissolved.

Combine strawberries, soda water and Clos du Bois Rosé in a cocktail shaker filled with ice.

Pour the contents of the shaker in to the glass. Place one small scoop of lemon sorbet in the glass. Cut through half of the strawberry and place on the edge of the glass.

Edited by Patricia D. Sherman

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