Toast To Mom On Mother's Day With One Of These Tasty Sips

Planning a special Mother’s Day outing? These tasty sips will have your mixology needs covered.

Veuve Clicquot Rich + Lemon and Thyme. (Courtesy Photo)

Veuve Clicquot Rich + Lemon and Thyme:

5-6 large Ice Cubes

2-3 zests of Lemon

1-2 springs of Thyme

Veuve Clicquot Rich Champagne

Directions: 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

Directions: 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

Directions: 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

Directions: 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. (Courtesy Photo)

Lemon Ginger Kicker:

1 can Bai Sulawesi Limon

Shaved fresh Ginger

Cayenne or Turmeric

Honey, to taste (optional)

Directions: 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. (Courtesy Photo)

Pretty in Pink: (Created by Pamela Wiznitzer, USBG President and Creative Director Seamstress, NY)

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

Directions: Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.

Hibiscus Syrup*:

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.

Lavender Collins:

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

Directions: 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

Directions: 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. (Courtesy Photo)

Grapefruit & Sage Mimosa:

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

Directions: 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

Directions: 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.