Mama Needs a Cocktail: Celeb Chefs Share Their Must-Have Mother’s Day Drinks

05/09/2014 at 03:48 PM ET
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Courtesy Center Bar
CHEERS TO MOM!

Macaroni picture frames, handwritten cards and pretty bunches of flowers are nice, but let’s get real: What does Mom really want for Mother’s Day? A cocktail — preferably one that someone else has made for her and that she can sip, undisturbed, while putting her feet up.

To come up with a list of tempting drinks worthy of a mom’s daily efforts, we asked some celebrity chefs and mixologists for a sneak peek at the cocktails they’ll be sharing with their Facebook fans on Mother’s Day. Our list of seven sweet sips, below, will entice you to start practicing your drink-mixing skills immediately. (And while you’re online, don’t forget to follow PEOPLE Great Ideas on Facebook, too.)

Courtesy David Burke Kitchen
BOURBON STREET

Black Cherry Sling
Serves 1

Recipe courtesy of bar director Connor Burke, David Burke Kitchen, Aspen, Colo.

1 lime wedge
Ground nutmeg, for rimming
¾ oz. simple syrup
¾ oz. freshly squeezed lime juice
1½ oz. bourbon
3 dashes cherry bitters
1 oz. black cherry soda
3 dried cherries, for garnish

1. Run a lime wedge around the rim of a rocks glass and dip it in ground nutmeg. Set aside.

2. Place syrup, lime juice, bourbon and bitters in a cocktail shaker. Add ice cubes and shake vigorously.

3. Double strain into a tumbler containing fresh ice, then add soda. Roll drink from the tumbler to the cocktail shaker to the tumbler. Taste drink for balance.

4. Pour finished drink into the rimmed rocks glass and garnish with skewered cherries.

Courtesy The Gander
PUNCH DRUNK

Goose Punch
Serves 10

Recipe courtesy of mixologist Michael Flannery, The Gander, N.Y.C.

12 oz. vodka
3 oz. Cointreau
½ cup red grapes, muddled
2 cups blood orange or hibiscus tea
Steeped Oleo Sacchrum, made one day before (recipe below)

Combine all ingredients in a large bowl or container and pour individual servings into rocks glasses over fresh ice.

Oleo Sacchrum

1 orange
2 lemons
2 limes
½ cup sugar
6 oz. fresh lemon juice

Peel fruit. Place peels and fruit in punch bowl with sugar and lemon juice. Let rest at room temperature for 24 hours and use to make Goose Punch (above).

Courtesy The Regency Bar & Grill
BAR NONE

Jail House Rock
Serves 1

Recipe courtesy of beverage director André Compeyre, The Regency Bar & Grill, N.Y.C.

2½ oz. vodka
½ oz. Limoncello
¾ oz. lemon juice muddle
5 leaves basil
½ oz. simple syrup

Combine ingredients in a cocktail shaker filled with ice and shake vigorously. Double strain into a martini glass. Garnish with a basil leaf and lemon zest.


Courtesy Center Bar
BERRY REFRESHING

Strawberry Bellini
Serves 1

Recipe courtesy of executive chef Michael Lomonaco, Center Bar, N.Y.C.

1½ oz. fresh strawberry juice
1½ oz. simple syrup infused with fresh ginger root
Champagne, to taste
1 strawberry, cored and sliced partway open, for garnish

Mix strawberry juice and simple syrup in a coupe glass and top with Champagne. Slide the sliced strawberry over the rim of the glass.

Courtesy Neat Bar
SMASH HIT

Silent Vanilla Smash
Serves 1

Recipe courtesy of mixologist Marcos Tello, Neat Bar, Glendale, Calif.

4 lemon wedges
6-8 mint leaves, plus 1 sprig for garnish
¾ oz. simple syrup
1 oz. mezcal (recommended: El Silencio)
1 oz. Licor 43

Place all ingredients into a cocktail shaker and mash with either a muddler or the handle of a wooden spoon. Shake vigorously. Strain drink into a glass over ice and garnish with a sprig of mint.

Courtesy Fishtag
MANGO UNCHAINED

Mango Fruit 75
Serves 1

Recipe courtesy of restaurant and beverage manager Gianni Cionchi, Fishtag, N.Y.C.

1½ oz. gin
¾ oz. lemon juice
½ oz. Mango Fruit Tea Syrup (recipe below)
Sparkling wine, to taste

Combine ingredients and shake over ice. Strain into a champagne flute and top off with sparkling wine and a strawberry slice.

Mango Fruit Tea Syrup

Combine equal parts mango fruit tea (recommended: Harney & Sons) with sugar.

Courtesy The Forge
HAVING A BALL

Blueberry Bliss
Serves 1

Recipe courtesy of executive chef Christopher Lee, The Forge, Miami Beach, Fla.

6 pieces fresh mint
6 fresh blueberries
1 spoonful blueberry jam
2 oz. vodka
¾ oz. freshly squeezed lime juice
Ginger beer, to taste
3 blueberries, for garnish
1 mint sprig, for garnish

1. In a cocktail shaker, muddle blueberries and mint. Add rest of ingredients and ice, and shake vigorously.

2. Pour into rocks glass filled with ice and top with ginger beer. Garnish with 3 skewered blueberries and a mint sprig.

—Lexi Dwyer

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Showing 3 comments

zorbitor on

Just in time for Mother’s Day 🌹🎉🎬
#HighHigh ~ DJ Babs & the Teen Moms feat. Snoop Dogg

Guest on

Thank you so much! I actually used these tips. I made my mom the bellini and she loved it! :)

Emily on

Such a sweet cocktail, I wish I could have one at work…

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