Spring Cocktails Perfect for Mother's Day Brunch

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Spring Cocktails Perfect for Mother's Day Brunch
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Spring Cocktails Perfect for Mother's Day Brunch

Add a shot of spring to your glass with cocktails made with seasonal ingredients.

Rhubarb Collins

by Jasper Soffer, Mulberry Project, New York City

Yield: Makes 1 drink

Ingredients

• 1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks
• 1/2 cup sugar
• 2 ounces gin
• 1 ounce lemon juice
• 2 to 4 ounces Champagne or soda water, chilled

Preparation

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.

In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

Peach Prosecco

by Sean Traynor, The Windsow, Phoenix, Arizona

Yield: Makes 1 drink

Ingredients

• 1 ounce vodka
• 1 ounce peach liqueur
• 1 ounce Prosecco
• 1/2 ounce lemon juice
• 1/2 ounce peach nectar
• 2 dashes Fee Brothers peach bitters (optional)
• Peach wedge

Preparation

In a cocktail shaker, combine the vodka, peach liqueur, Prosecco, lemon juice, peach nectar, and bitters, if using. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe and garnish with a peach wedge.

Rabbit Punch

by Matt Wallace, Harvard & Stone, Los Angeles

Yield: makes 20 servings

Ingredients

• 1 whole orange, plus 1 orange cut into thin slices for garnish
• 1 lemon
• 1 cup sugar
• 1 cup lemon juice
• 1 cup pineapple juice
• 1 (750 milliliter) bottle bourbon, at least 100 proof
• 1 cup Champagne or sparkling wine

Preparation

Using a vegetable peeler, remove the peel from 1 orange and the lemon. Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours. Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.

The Dandy Lion

by Stephen Cole, The Barrelhouse Fat, Chicago

Yield: Makes 1 drink

Ingredients

• 3 thin slices peeled cucumber, plus 1 slice for garnish
• 1/2 ounce absinthe
• 2 ounces gin
• 3/4 ounce lemon juice
• 3/4 ounce simple syrup
• 2 to 4 ounces tonic water, chilled

Preparation

In a cocktail shaker, muddle the cucumber until slightly broken up, about 20 seconds. Add the absinthe and let macerate for about 30 seconds. Add the gin, lemon juice, and simple syrup, then fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a Collins glass (or any tall glass tumbler), top with tonic, and garnish with a cucumber slice.

The Buckley

by Ben Clemons, Bar 308, Nashville

Yield: Makes 1 drink

Ingredients

• 20 fresh sage leaves, plus 1 leaf for garnish
• 1 cup sugar
• 1 ounce gin
• 1/2 ounce Cocchi Aperitivo Americano or Lillet Blanc
• 3/4 ounce freshly squeezed lime juice
• 1/4 ounce Campari

Preparation

In a small pot, combine 20 sage leaves, sugar, and 1 cup of water. Bring to a boil then lower heat to moderately low and simmer until aromatic and slightly thickened, about 10 minutes. Allow syrup to cool, then pour through a fine-mesh sieve and discard the sage. DO AHEAD: The sage simple syrup can be made in advance and stored, in an airtight container in the refrigerator, up to 1 week.

In a cocktail shaker, combine 3/4 ounce sage simple syrup with the gin, Cocchi Aperitivo Americano, and lime juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe, then slowly add the Campari so that it settles at the bottom of the glass. Garnish with a fresh sage leaf.

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By Carolina Santos-Neves

Springtime heralds the return of wonderful fresh ingredients and flavors. Perennial favorite rhubarb is a welcome sight, as are tender green herbs. These ingredients add not only flavor but also visual and aromatic interest to spring foods—as well as drinks that celebrate the changing season. Highlighted here are five signature spring cocktails from bars across the country that would make for delightful drinking at your next brunch.

Check out the slideshow above to learn how to add a shot of spring to your glass with cocktails made with seasonal ingredients.


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How to Eat Your Spring Veggies

Image Credit: Ma'ayan Rosenzweig

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