Fabulous Mother’s Day Recipes For Cocktails, Entrees and Treats
We’ve got recipes from Food Network’s Anne Burell, Giada de Laurentis and more!
This Sunday is M day! That’s M for Mother. Whether you’re taking mom out for a meal, making one for her or you’re a mom yourself, take a look at our recipes. We’ve got everything from punches to Anne Burrell’s Victorian Rose Geranium Cake. Oh, and there’s a video from Giada de Laurentis too!
Basil Hayden’s® Summer Glow
Combines spicy bourbon with refreshing coconut water and pink lemonade for the perfect afternoon cocktail at your Mother’s Day brunch!
1 1/4 part Basil Hayden’s® Bourbon
1 part Coconut Water
1 part Pink Lemonade
1 part Ginger Ale
Add Basil Hayden’s to a highball glass and fill with ice.
Add remaining ingredients and stir well.
Garnish with a lemon wedge.
Cruzan® Strawberry Rosemary Punch
Recipe by Jesse Card
1 750ml Bottle Cruzan® Strawberry Rum
6 parts Fresh Lime Juice
24 parts Ginger Ale
6 Rosemary Sprigs
Rosemary Ice Blocks (*see additional recipe below)
To Prep: Pour rum into a punchbowl and add 4 sprigs of rosemary. Give it a quick stir, making sure to fully immerse the rosemary. Let the mixture sit for one hour at room temperature. After one hour, remove the sprigs of rosemary from the bowl and discard them. Next, add the lime juice to the rosemary-infused rum and chill in the refrigerator until you’re ready to serve.
To Serve: Add rosemary ice block and g inger ale to your rum punch mixture and you’re ready to go! Serve over ice in a punch glass. Garnish with a small piece of rosemary sprig.
*Rosemary Ice Block Recipe
To Prep: Fill a couple of round plastic containers with water and submerge a couple rosemary sprigs in each. Put it in the freezer. When serving your punch, float the ice blocks in the punch bowl for an added effect.
Mums The Word
A delicious blend of fresh strawberries, limoncello and vanilla vodka
1 ½ Ounce / 45 ml Absolut Vanilla Vodka
1 Ounce / 30 ml Lemoncello
¾ Ounce / 22 ml Strawberry Puree
¾ Ounce / 22 ml Lemon Juice, freshly squeezed
¾ Ounce / 22 ml Simple Syrup
Top with a lemon zest curl
Regain your sanity with a gingery combination of pineapple and lime with Cruzan aged rum
1 ½ Ounces / 45 ml Cruzan Aged Rum
½ Ounce / 15 ml Curacao
½ Ounce / 15 ml Lime Juice, freshly squeezed
1 Ounce / 30 ml Pineapple Juice
Fill with Ginger Beer
Add a dash of Angostura Bitters
Top with a lime wheel
Camarena Blackberry Brut
1 1/2 Ounce Camarena Silver Tequila
2 Ounce Brut Champagne
7 Large Blackberries
1/2 Ounce Agave Nectar
1/4 Ounce Lemon Juice
Skewered Blackberries for Garnish
Place blackberries, syrup and lemon juice in mixing glass. Muddle. Add tequila with ice. Shake to blend and chill. Double strain into a Champagne flute. Top with Brut Champagne. Garnish with skewered blackberries.
Gingered Pear Lemonade
1 1/2 Ounce Pear & Ginger Infused Camarena Silver Tequila*
1 1/2 Ounce Pinot Grigio
2 Ounce Sparkling Lemonade
1/2 Ounce Agave Nectar
Quartered Lemon for Garnish
Quartered Pear for Garnish
In a stemless wine glass, mix all ingredients, except the sparkling lemonade. Add ice, several quartered lemons and pears and top off with sparkling lemonade and stir.
Waffles, quiche, cake and more up next!