Planning a special Mother’s Day outing? These tasty sips will have your mixology needs covered.
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Veuve Clicquot Rich + Lemon and Thyme. (Courtesy Photo) |
Veuve Clicquot Rich + Lemon and Thyme:
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:
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*:
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Yes Way Negroné. (Courtesy Photo) |
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)
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.
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Lemon Ginger Kicker. (Courtesy Photo) |
Lemon Ginger Kicker:
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.
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Pretty in Pink. (Courtesy Photo) |
Pretty in Pink: (Created by Pamela Wiznitzer, USBG President and Creative Director Seamstress, NY)
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Lavender Collins. (Courtesy Photo) |
Directions: Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.
Hibiscus Syrup*:
Directions: Boil hibiscus tea; once hot, add in equal parts white sugar to the tea and let dissolve.
Lavender Collins:
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Peachy Keen Cocktail. (Courtesy Photo) |
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:
Directions: Place peaches, sugar, lime juice, ginger, and prosecco in blender. Blend at medium speed until smooth. Add ice to the blender and process.
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Grapefruit & Sage Mimosa. (Courtesy Photo) |
Grapefruit & Sage Mimosa:
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:
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.
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Brockmans Berry Tea. (Courtesy Photo) |
