Here is a list of great Mother’s day drink recipes to try out this year!
We have to start the list off with my mother’s favorite drink recipes, which is a great refreshing drink for those hot summer days. It is a Campari and Soda. This is a very refreshing drink when its hot out, give it a try this Mother’s Day!
Campari and Soda Drink Recipe
6 oz Campari® bitters
6 oz soda water
Pour ingredients over ice in a Old Fashioned Glass, and squeeze in a slice of orange and drop it in. Enjoy Moms!
Mother’s Day Cocktail Recipe
4 oz Pommery Pink POP champagne
1 oz Van Gogh pomegranate vodka
Pour vodka into a champagne flute and top with champagne, Garnish with a strawberry and enjoy Mother’s Day!
Mimosa Drink Recipe
2 oz orange juice
Pour orange juice into a collins glass or champagne flute. Fill with chilled champagne, stir very gently, and enjoy!!
Bloody Mary Drink Recipe
1 1/2 oz Vodka
3 oz Tomato Juice
1 dash Lemon Juice
1/2 tsp Worcestershire Sauce
2-3 drops Tabasco Sauce
1 sprinkle Salt
1 dash Pepper
Shake all ingredients with ice and strain into a glass 2/3 full of ice cubes. Add a celery stick to stir with.
O Fizz Drink Recipe
3 teaspoon(s) sugar (or simple syrup)
12 fresh mint sprigs, plus extra for garnish
3 ounce(s) fresh lime juice
8 ounce(s) vodka
Champagne or sparkling wine
Fresh raspberries, for garnish
For each fizz, add 3/4 teaspoon sugar, 3 mint sprigs, and 3/4 ounce fresh lime juice to a cocktail shaker. Muddle content with a longhandled muddler or bar spoon; add ice to shaker, along with 2 ounces vodka and a splash of cranberry juice. Shake vigorously and strain into a flute. Top the glass with champagne; garnish with a few fresh raspberries and a sprig of mint.
Put some fresh peach slices into wineglasses and add some chilled peach nectar to cover. Top with well-chilled sparkling rosé wine, prosecco, or Champagne. Add a drop of grenadine syrup to each drink.
1. Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
2. Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
3. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.
4. Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.