Planning a special Mother's Day outing? These tasty sips will have your mixology needs covered.
Veuve Clicquot Rich + Lemon and Thyme:
Veuve Clicquot Rich + Lemon and Thyme. (Courtesy Photo)
• 5-6 large Ice Cubes
• 2-3 zests of Lemon
• 1-2 springs of Thyme
• Veuve Clicquot Rich Champagne
Place 5 ice cubes in a large wine glass, add lemon zests, top with Veuve Clicquot Rich, and finish with springs of fresh thyme.
Rosa is Red:
• 5 oz. Rosa Regale
• 1 oz. London Dry Gin
• 3/4 oz. Lemon Juice
• 3/4 oz. Lavender Simple Syrup*
• 1/2 oz. Blood Orange Juice
• 1 Strawberry, sliced
• Orange peel, for garnish
Combine gin, lemon, blood orange and lavender simple syrup into shaking tin and fill half way with ice. Shake for 3 seconds and strain into a wine glass with ice and top with sparkling rose. Drop strawberries into glass and garnish with orange peel.
Lavender Simple Syrup*:
Yes Way Negroné. (Courtesy Photo)
• 1 tablespoon Lavender Sprig
• 1 cup of Sugar
• 1 cup Water
Bring one cup water to a boil with 1 tablespoon lavender sprigs. Add 1 cup of sugar and stir till dissolved. Take off heat and let cool. Strain out lavender and refrigerate up to one week.
Yes Way Negroné: (Created by Cari Hah of Big Bar in Los Angeles)
• 3 oz. Summer Water Rosé
• 1 oz. Cocchi Americano
• 3/4 oz. Campari
• Grapefruit peel
In a double old fashioned glass add all the liquid ingredients. Add ice, and stir until cold. Take a big peel of grapefruit (peel only, no pith!) and squeeze the grapefruit oils over the top of the drink.
Lemon Ginger Kicker:
Lemon Ginger Kicker. (Courtesy Photo)
• 1 can Bai Sulawesi Limon
• Shaved fresh Ginger
• Cayenne or Turmeric
• Honey, to taste (optional)
Combine Sulawesi Limón and 1-2 inches of ginger peeled and sliced. Add cayenne/turmeric and honey to taste. Stir gently. Add honey, to taste.
Pretty in Pink: (Created by Pamela Wiznitzer, USBG President and Creative Director Seamstress, NY)
Pretty in Pink. (Courtesy Photo)
Lavender Collins. (Courtesy Photo)
• 2 parts Tres Agaves Blanco
• 3-4 pieces Watermelon
• 1/2 part Hibiscus Syrup*
• 3/4 part Lime Juice
• 1/2 part Coconut Water
Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.
• 1/2 part Hibiscus Tea
• 1/2 part White Sugar
Directions: Boil hibiscus tea; once hot, add in equal parts white sugar to the tea and let dissolve.
• 1.5 oz. elit Vodka
• .75 oz. Lavender Honey Syrup
Peachy Keen Cocktail. (Courtesy Photo)
• 2 oz. Sparkling Water
• 2 drops Butterfly Pea Extract
• .75 oz. fresh Lemon Juice
• Lavender Sprigs, for garnish
Build all ingredients over ice in a highball glass. Slowly add .75 oz. of fresh lemon juice and watch the color change. Garnish with lavender sprigs.
Peachy Keen Cocktail:
• 1 bottle Santa Margherita Prosecco Superiore DOCG
• 3 fresh Peaches, pitted and halved
• 1/2 oz. fresh Ginger, chopped
• 3 tablespoons Sugar
• 2 tablespoons fresh Lime Juice
• 3 cups crushed ice
Place peaches, sugar, lime juice, ginger, and prosecco in blender. Blend at medium speed until smooth. Add ice to the blender and process.
Grapefruit & Sage Mimosa:
Grapefruit & Sage Mimosa. (Courtesy Photo)
• 1 oz. NOLET'S Silver Dry Gin
• 1.5 oz. fresh Grapefruit Juice
• .25 oz. Simple Syrup
• Sparkling Rosé
• 3 Sage Leaves, for garnish
• Grapefruit wheel, for garnish
Add all ingredients except rosé to a mixing glass with ice. Shake well and pour into a Chardonnay glass. Top with rosé. Garnish with a grapefruit wheel and fresh sage leaves.
Brockmans Berry Tea:
• 2 oz. Brockmans Gin
• 1 oz. Elderflower Cordial
• 1 1/4 oz. Red Berry Puree
• 3/4 oz. Lemon Juice
• Chilled Red Berry Tea
Shake all ingredients except the tea with ice. Strain into a Collins glass with fresh ice. Top with tea and stir. Garnish with crushed ice, a long thin slice of cucumber, a blackberry and a small sprig of mint.
Brockmans Berry Tea. (Courtesy Photo)
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com