Raise a glass to Mom this Sunday with one of these special brunch cocktails.
½ parts Sauza Blue Silver tequila
¼ parts DeKuyper strawberry liqueur
2 ½ parts Chilled rosé
½ parts Limeade
Pinch of sugar
Squeeze of lime
Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your Champagne flute and dip in a plate of sugar to coat rim. Repeat until glass is prepared. Place 2 frozen strawberries in the bottom of the flute and pour in Champagne until glass is about 2/3 full. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and add a squeeze of fresh lime. Top glass with the cocktail.
The mixologists at Sauza created this recipe.
Cruzan Peach Sparkler
1 ½ parts Cruzan Peach rum
2 ½ parts Sparkling wine
2 ½ parts Soda water
1 Lime wedge
Squeeze lime wedge into a champagne flute and add remaining ingredients. Stir and garnish with a strawberry.
The mixologists at Cruzan created this recipe.
In a cocktail shaker combine the rum, lychee nectar and lime juice, fill with ice cubes and shake vigorously for 7 seconds. Strain into a rocks glass and top with the chilled sparkling wine. Garnish with an edible flower.
The mixologists at Caliche created this recipe.
2 oz. Van Gogh vodka
1 oz. Limoncello di Capri
¼ oz. Fresh lemon juice
4 slices Cucumber
3 Basil leaves
3 dashes Fee Brothers Cherry Bitters
Muddle 4 ¼-in. thick slices of cucumber and 3 basil leaves in a shaker. Add ice, limoncello vodka and lemon juice. Shake and double strain into a chilled Martini glass. Top with 3 dashes of bitters and garnish with basil and cucumber.
Mixologist Chris Asay created this recipe.
Cucumber Blossom Punch
1 ½ oz. Azzurre vodka
½ oz. Elderflower liqueur
2 oz. Organic cucumber, peeled and sliced
½ oz. Fresh lemon juice
Dry lemon soda (or seltzer)
In a shaker, muddle the cucumber. Add the lemon juice, vodka, liqueur, and fill with ice. Shake, strain into a highball glass filled with ice. Top with lemon soda. Garnish with mint, cucumber slices and lemon peel.
The mixologists at Azzurre created this recipe.
1 part Drambuie
½ part Crème de Figue
1 scoop Ice
½ part Lemon juice
½ part Red berry tea
Shake all ingredients with ice and double strain into a chilled coupette. Garnish with a twist of lemon and a slice of fig.
The mixologists at Drambuie created this recipe.