Mother’s Day Brunch Cocktails

Every year for Mother’s Day I love pulling together a brunch spread for everyone. It’s always so much fun to put together but there are a lot of details that go into it, from decor, food to DRINKS! Now I usually alter this to whatever my mom is into that year. My mom has been into a Bloody Mary kick so I’ll definitely make that but below are some of my other favorite drinks!

How are you showing your love on Mother’s Day?


Rose Champagne Cocktail:

• Start with 1/2 oz. St. Germain at the bottom of your flute
• Add Gruet Rose until flute is 3/4 full
• Top with Topo Chico
• Add lime circle for garnish


Cranberry-Orange Sparkler:

Makes 8 flutes

  • 1 cup cranberry juice cocktail
  • 1/3 cup orange-flavored liqueur, such as Cointreau or Grand Marnier
  • 1 bottle (750 ml) Champagne or other dry white sparkling wine, chilled
  • 24 ounces ginger ale, chilled


Low Calorie Moscato Wine Spritzer:

  • 1 Bottle of Mirassou Moscato Wine
  • 1 Bottle of Seltzer Water
  • 1 Cup of Diced Strawberries
  • Sliced Lemons


Blood Orange Bloody Mary:

  • Use lime juice to add sea salt to the rim of your glass.
  • In each glass, combine four parts tomato juice, juice of one blood orange (save one slice for the garnish), one shot vodka, juice of 1/2 lime, 1 teaspoon tabasco, 1/2 teaspoon Worcestershire sauce.
  • Stir and add a blood orange slice and a piece of celery for garnish.


Kiwi Blueberry Mojito:


  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced – to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ – 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Sugar to decorate glass rims

Click here for recipe


Limoncello and Prosecco Cooler:

Taking me back to Italy!

Serves 2 drinks

  • Fresh raspberries (approximately 5 per cocktail)
  • A couple of sprigs of mint
  • 4 oz cold sparkling wine or lemon flavored sparkling mineral water
  • 2 oz Limoncello liqueur, cold (keep in the freezer)


  • Put your glasses in the freezer if possible, or at least the fridge so that they are cold.
  • Put the raspberries on a plate; separated from each other and place in the freezer at least 15 minutes before serving time.
  • Gently ‘smush’ a couple of small mint leaves and add to each glass along with 5-6 of the frozen raspberry ice cubes.
  • Add limoncello, then the sparkling wine or water.


Citrus Champagne Sangria:


  • 4 cups freshly squeezed grapefruit juice
  • 1 cup ginger ale
  • 1 lemon, thinly sliced
  • 1 blood orange, thinly sliced
  • 3 clementines, thinly sliced
  • 1 honey crisp apple, thinly sliced
  • 1/2 cup pomegranate arils
  •  1/4 cup sugar
  • 1/3 cup water
  • pinch of salt
  • 1 bottle of chilled champagne


  • Prepare simple syrup by stirring sugar and water until sugar completely dissolves. Keep in refrigerator to chill while prepping other ingredients.
  • In a tall pitcher, add all fruits, grapefruit juice, salt, simple syrup and ginger ale. Chill in refrigerator for a few hours, preferably overnight.
  • To serve, add sangria and top it with champagne!

I say try them all!!



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