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Mother's Day: Check Out These Delicious & Easy-To-Make Cocktails!

Fri, May 6, 2011 4:37pm EDT by Chloe Melas 2 Comments

We’re sure moms everywhere would love to kick-back and have a cocktail on her special day! And if you’ve forgotten to order her a card — you’re in luck!

Mother’s Day is all about the women in our lives that we cherish. So what better way to celebrate your mom than to make her a delicious cocktail that will have her feeling refreshed and flirty too! has found yummy and easy-to-make recipes for May 8 and we guarantee she’ll love any one of these.

Don’t forget to go online this weekend and order some adorable Tiny Prints customs cards and stationary for you mom too. Some of your favorite A-list mommy’s Miranda Kerr, Ali Larter, and Catt Sadler have designed special Mother’s Day greeting cards with all proceeds going to Baby Buggy.

Topsy-Turvey Sangria

Courtesy of Taste of Home Magazine

Prep/Total Time: 10 min.


  • 1 bottle (750 milliliters) merlot
  • 1 cup sugar
  • 1 cup orange liqueur
  • 1/2 to 1 cup brandy
  • 3 cups lemon-lime soda, chilled
  • 1 cup sliced fresh strawberries
  • 1 medium lemon, sliced
  • 1 medium orange, sliced
  • 1 medium peach, sliced
  • Ice cubes


  • In a pitcher, stir the wine, sugar, orange liqueur and brandy until sugar is dissolved. Stir in soda and fruit. Serve over ice. Yield: 10 servings (3/4 cup each).

Luscious Lime Slush

28 Servings
Prep: 20 min. + freezing

Courtesy of Taste of Home Magazine


  • 9 cups water
  • 4 individual green tea bags
  • 2 cans (12 ounces each) frozen limeade concentrate, thawed
  • 2 cups sugar
  • 2 cups lemon rum or rum
  • 7 cups lemon-lime soda, chilled


  • In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in the limeade concentrate, sugar and rum.
  • Transfer to a 4-qt. freezer container; cool. Cover and freeze for 6 hours or overnight.
  • To use frozen limeade mixture: Combine the limeade mixture and soda in a 4-qt. pitcher. Or for one serving, combine 1/2 cup limeade mixture and 1/4 cup soda in a glass. Serve immediately. Yield: 28 servings (3/4 cup each).

Mom’s Red Stilleto

Created by Patricia Richards, Property Mixologist, Wynn & Encore Las Vegas

  • 2 1/4 oz. SKYY Infusions Dragon Fruit
  • 1 oz. Fresh Lemon Juice
  • 1 1/4 oz. Simple Syrup*
  • 1 1/2 oz. Diced Long
  • English Cucumber
  • 1 Large, Ripe, Strawberry (washed & hulled)


  • Muddle cucumber and strawberry in cocktail shaker until the strawberry is pulverized. Add remaining ingredients and shake vigorously with ice. Strain over fresh ice into an old fashionedglass.
  • Garnish with strawberry and cucumber.*Combine equal parts water and sugar over medium heat and stir until sugar is completely dissolved. As an alternative, add 1 1/4 oz. water with 1 teaspoon sugar directly to cocktail and stir well.

The London

Found at: NYC’s The London Hotel 151 West 54th Street New York, NY 10019

  • 2 oz gin
  • 3/4 oz Lillet Blanc
  • 1/2 oz grapefruit juice
  • 1/2 oz champagne


  • Shake gin, Lillet and grapefruit juice. Strain into martini glass rimmed with sweet orange oil infused sugar. Top with champagne.

Almond Joy

  • Devotion Vodka
  • Kahlua
  • Frangelica
  • Ameretto
  • Milk
  • Line glass with Chocolate syrup
  • Shave fresh coconut and chocolate on top

CÎROC Berry Special

  • 1.5 oz. CÎROC Vodka
  • ¼ oz. Raspberry Liqueur
  • ¼ oz Pineapple juice


  • Shake and strain into a Champagne flute

Beauty & Essex Mothers Day—the Pink Lady is great as a brunch cocktail or an apertif

B & E Pink Lady

Found at Beauty & Essex: 146 Essex Street New York, NY 10002

  • 1.75oz Oxley
  • 3 Teaspoons Homemade Grenadine
  • .25oz Lemon Juice
  • .25oz Applejack


  • Garnish w/ an Apple Chip

1940s Champagne Julep

Found at NYC’s Stanton Social 99 Stanton Street New York, NY 10002

  • Brut Cava fino sherry, lemon syrup, fresh mint & caramelized lime
  • 1940’s Champagne Julep


  • Fill flute w crushed ice .
  • Top with 3 shredded mint leaves and 2 dashes of bitters
  • Add 1 part sherry mix (45% fino, 45 % lemon simple syrup, 10% peach schnapps)
  • Top with 1 part Cava
  • Garnish with lime chip

The Sparkling Portofino

Servings: 4

  • 16oz chilled Ruffino Prosecco
  • 4oz pear nectar
  • 4 strips of orange zest
  • 4 strips of lemon zest


  • Place two strips of zest into the bottom of each flute
  • Pour pear nectar into flute, filling 1/3 full
  • Top off with Ruffino Prosecco

The Tuscan Cosmo

  • 16 oz chilled Ruffino Prosecco
  • 12 ox chilled cranberry juice
  • 2 oz triple sec
  • 1 lime


  • Combine triple sec and cranberry juice
  • Pour mixture into glasses, filling 3/4 full
  • Top off with Ruffino Prosecco
  • Finish with a splash of lime juice


Found at NYC’s Lavo Restaurant: 39 East 58th Street New York, NY 10022

  • 1 oz. passion fruit purée
  • 5 oz. St. Germain elderflower liquer
  • .25 oz. orange liqueur


  • Stir in 3 oz. of chilled prosecco
  • Serve in champagne flute

Perrier-Jouet Grand Brut

Ginger Momma

Created by Gregory Seider,
Found at The Summit Bar in NYC 133 Ave C New York, NY 10009

  • 3/4 oz. SKYY Infusions Dragon Fruit
  • 1 oz. Cinnamon Agave Syrup*
  • 1 oz. Fresh Lime Juice
  • 2 Dashes Orange Bitters
  • Ginger Beer


  • Combine all ingredients except ginger beer and shake vigorously for ten seconds.
  • Strain into a double old fashion glass with fresh ice.
  • Top with ginger beer and garnish with lime wedge.
  • Mix 16 oz. of water and 16 oz. agave syrup with 5 broken cinnamon sticks in sauce pan. Bring to a boil, then remove from heat and cover pan with lid for 30 minutes.
  • Strain and allow liquid to cool to room temperature.

— Chloe Melas