Trump releases Mother’s Day greeting: ‘I miss’ my mother ‘a lot’

President Trump said in a Mother’s Day video message on Sunday that he misses his mother “a lot.”

In the video posted to his Twitter account, Trump thanked all of America’s mothers and grandmothers and recognized their important role in the country’s history. 

“My mother was a great person,” Trump added. “Her name was Mary MacLeod. She came from Scotland, and she met my father when she was very young. They were married for many, many years. I learned so much from my mother. She was just incredible—warm, loving, really smart. Could be tough if she had to be, but basically, she was a really nice person.” 

“So much of what I’ve done and so much of what I’ve become is because of my mother,” Trump continued. “I miss her a lot.” 

According to a New Yorker profile from June 2016, Trump’s mother arrived in the U.S. from a Scottish fishing village in 1929. 

She landed in New York where she met and married Frederick Trump, who eventually achieved success in the real estate business. 

Despite her relatively humble beginnings, Mary reportedly had a grand sense of style. In fact, Donald Trump wrote in his bestselling book, “The Art of The Deal,” “Looking back, I realize now that I got some of my sense of showmanship from my mother.” 

RELATED: Delicious Mother's Day cocktails to enjoy the day

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Delicious Mother's Day cocktails to enjoy the day
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Delicious Mother's Day cocktails to enjoy the day

Blossom Berry (Created by Mixologist Jane Danger)

Ingredients:

  • 3 oz Baileys Almande
  • 1/8 oz Orange Blossom Water
  • 2 drops Vanilla Extract
  • 1 oz Simple Syrup
  • 1 oz Lemon Juice
  • 3 Strawberries Halved

Directions:

Combine Baileys Almande, orange blossom water, vanilla extract, simple syrup, lemon juice, strawberries and ice into a blender. Blend until smooth. Pour contents into glass. Garnish with a strawberry.
 

The Queen’s Choice

Ingredients:

  • 2 oz Baileys Original Irish Cream
  • 1 oz Smirnoff Vanilla
  • 1/2 oz Butterscotch Syrup

Directions:

Combine Baileys Original Irish Cream, Smirnoff Vanilla and butterscotch syrup into a cocktail shaker with ice. Shake well. Strain contents into a coupe glass.

Ideal Serve: Coupe Glass

Mom-hattan

Ingredients: 

  • 3/4 parts sweet vermouth
  • 2 1/2 parts DEWAR’S 12 whisky
  • 1 dash Angostura bitters
  • 1 maraschino cherry
  • 1 twist orange peel

Directions:

Combine the vermouth, bourbon whisky, and bitters with 2-3 ice cubes in a mixing glass. Stir gently as to avoid bruising the spirits and clouding the drink. Place the cherry in a chilled cocktail glass and strain the whisky mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but avoid dropping it in.

Madre María

Ingredients:

  • 2 oz. Tequila CAZADORES Blanco
  • 6 oz. of Zing Zang Bloody Mary Mix
  • ½ oz. Fresh Lime Juice
  • 2 dashes of Maggi Sauce
  • 1/8 of teaspoon of Dry Chipotle Powder
  • Pinch of Dry Oregano
  • Salt rim using Manny’s Salt (pasilla and guajillo chiles with a touch of hibiscus flower)

Directions:

Add all ingredients (besides salt) to a cocktail shaker and shake vigorously. Pour into salt rimmed glass. Garnish with Mexican style grilled shrimp, kabob with tomatoes, fresno chile, Mexican zucchini and onion.


 

Cucumber Spritz

Ingredients:

  • 2 parts Stoli® Cucumber 
  • 1 lemon Juice 
  • 2 parts Prosecco 

Directions:

Top with club soda and a sprig of mint

Mom's Watermelon Moscato

Ingredients:

  • 3 ounces Barefoot Moscato
  • 2 ounces watermelon juice
  • 1/2 ounce simple syrup
  • Splash lemon juice

Directions:

Combine ingredients over ice. Garnish with fresh watermelon.

Cucumber Bloody Mary

Ingredients:

  • 2 parts Stoli ® Cucumber 
  • 4 parts tomato juice 
  • ¼ part fresh lemon juice 
  • ¼ part freshly grated horseradish 
  • Worcestershire sauce
  • Salt & Freshly ground pepper

Aperol Spritz

Ingredients:

  • 2 parts Prosecco
  • 2 parts Aperol
  • 1 dash of soda water

Method:

In a glass full of ice, Combine Prosecco followed by Aperol in equal parts. Add a splash of soda. Garnish with an orange slice.

Smoky Piña Colada 

Ingredients:

  • 1 ounce Pineapple HI-CHEW Infused Joven Mezcal**
  • 1 ounce Pineapple HI-CHEW Infused Overproof Rum**
  • 2 ounces pineapple juice
  • 1 ounce fresh lime juice
  • .5 ounce coconut milk
  • .5 oz Coco Lopez
  • .5 ounce cinnamon syrup

Directions:

Shake all of the ingredients with ice in a cocktail shaker, strain over cracked ice in a collins glass or tiki mug, garnish with pineapple, lime, and a paper parasol. **INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

Açaí Caipirinha 

Ingredients:

  • 2 ounces Açaí HI-CHEW Infused Novo Fogo Cachaça **
  • Half of a lime cut into wedges
  • 1 Tablespoon sugar

Directions:

In a cocktail shaker, muddle the sugar and lime wedges using a muddler or wooden spoon, until the juice from the limes has been fully expressed. Add in the cachaça, fill with ice, and shake vigorously. Strain over fresh ice in a sugar-rimmed rocks glass, and garnish with a lime wheel and Açaí HI-CHEW candy. **INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

Angry Orchard Hard Cider Slushy

Ingredients:

  • 5 oz Angry Orchard Crisp Apple
  • 1 oz White Rum
  • 0.75 oz Lime Juice
  • 2.5 tbsp White Sugar
  • 4 Strawberries (Can also sub any other seasonal berries that are available)
  • 2 cups Ice

Directions:

Add all ingredients to a blender and blend until smooth. Serve in rocks glass and garnish with strawberry. 

Bittersweet Boba (Created by Pam Wiznitzer, Seamstress)

Ingredients:

  • .5 oz Campari
  • 2.5 oz Strong Brewed Black Tea
  • 1 oz Milk
  • 1 oz Vanilla Syrup 
  • .5 oz Grand Marnier 
  •  Campari-infused Tapioca Boba*

Directions:

Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.

*Campari-infused Tapioca Boba:

Purchase plain boba (available online or at specialty grocery stores) and boil for about 30 minutes. Drain boba from pot and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.

Rosa is Red

Ingredients:

  • 5 oz. Rosa Regale
  • 1 oz. London Dry Gin
  • ¾ oz. Lemon juice
  • ¾ oz. Lavender simple syrup*
  • ½ oz. Blood orange juice
  • 1 Strawberry, sliced
  • 1 Orange peel, to garnish

Directions:

Combine gin, lemon, blood orange and lavender simple syrup into shaking tin and fill halfway with ice. Shake for 2 seconds and strain into a wine glass with ice. Top wine glass with Rosa Regale. Drop strawberries into a glass and garnish with orange peel.

*Lavender Simple Syrup: Bring one cup of water to a boil with 1 tablespoon lavender sprigs. Add 1 cup of sugar and stir until dissolved. Take off heat and let cool. Strain out lavender and refrigerate up to one week.

Martha Stewart Wine Co.'s Pineapple 'Momosa'

Ingredients:

  • 1 fresh pineapple
  • 1 750 ml bottle of Scavi & Ray Ice Prestige sparkling wine

Directions:

Core & cut up pineapple. Place cut pineapple in blender or juicer to blend. Pass & press blended fruit through sieve to remove most of the pulp. The result should be approx 3 cups of pineapples juice (but measure just to be sure). Pour juice into a carafe or serving pitcher. Pour equal pars sparking wine and juice into pitcher. Stir gently & serve.

Blueberry Ginger Mule

Ingredients:

  • 1 oz Deep Eddy Lemon Vodka
  • 1 oz Deep Eddy Straight Vodka
  • 2 oz Blueberry cordial*
  • Goya Ginger Beer

Directions:

Combine all ingredients in a copper mug filled with crushed ice.

Rosemary Hound

Ingredients:

  • 2 parts Purity Vodka
  • 1 part simple syrup
  • 4 tablespoons fresh rosemary leaves
  • ½ part ruby red grapefruit juice
  • 2 slices ruby red grapefruit, for garnish

Directions:

Place the grapefruit juice, Purity Vodka and 1 ounce rosemary and simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with grapefruit slice.

Cucumber Gimlet

Ingredients:

  • 2 parts Purity Vodka
  • ¾ parts fresh squeezed lime juice
  • ¾ part simple syrup
  • 4 slices cucumber
  • 1 lime wheel

Directions:

Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into a large cocktail glass. Garnish with a lime wheel

Purity Berry

Ingredients:

  • 3 parts Purity Vodka
  • 1 cup mixed berries
  • 1 long piece of lemon zest
  • 4 parts distilled water

Directions:

Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours –- or preferably overnight, before serving. Serve the vodka mixed with the berry water either shaken or served strained or combined over ice.

Sunday Morning Hues (Created by Lucinda Sterling, mother of Zeta, 1 year)

Ingredients:

  • 1 oz Creme Yvette
  • 1 oz Kerrygold Irish Cream Liqueur
  • 1 oz Caffe Borghetti
  • 1 oz Espresso
  • 1 oz Mascarpone

Directions:

Mix all ingredients except mascarpone with ice in an Irish Coffee mug. Top with mascarpone cheese and garnish with an orchid

Breakfast in Bed (Created by Natasha David, mother of Elliot, 1 year and 5 months old)

Ingredients:

  • 2 oz Carpano Antica
  • 0.75 oz Lemon Juice
  • 0.5 oz simple syrup
  • 1 tsp. Brancamenta
  • 1 barspoon Orange Marmalade

Directions:

Shake, strain. Double rocks glass with crushed ice. Garnish with a lavish mint bouquet

Mother Lover (Created by Jade Sotack, mother of Jet, 1 year and 10 months old)

Ingredients:

  • 1.0 oz Novo Fogo Silver Cachaca 
  • 0.5 oz Fernet-Branca 
  • 0.75 oz lemon juice
  • 0.75 oz honey 
  • 1 strawberry
  • 1 orange slice

Directions:

Muddle strawberry and orange slice in tin. Add remaining ingredients to tin. Shake. Strain into coupe and top with prosecco. Garnish with a flower.

Conquistadors  (Created by Lucinda Sterling, mother of Zeta, 1 year)

Ingredients:

  • 1 oz Mezcales de Leyenda San Luis Potosi
  • 1 oz Teeling Small Batch Irish Whiskey
  • .75 oz Perfect Puree Pear
  • .5 oz allspice
  • .75 oz fresh lemon
  • Orange bitters
  • Club soda

Directions:

Mix all ingredients in a shaker tin and shake with ice. Strain into a Collins glass over ice. Top with club soda.  Garnish with an orange wedge.

Coffee Martini

Ingredients:

  • 1.5 oz Koskenkorva Vodka
  • 0.5 oz Homemade Recycled Coffee Liqueur
  • 0.5 oz. Brown Sugar Simple Syrup

Directions:

Measure ingredients and shake vigorously. Fine strain in a cocktail glass and serve.

Recycled coffee liqueur: After brewing coffee, take the grounds and add them to 2 cups of vodka. Let sit for 12 hours and filter 3 times. Add 3.5 ounces and stir until sugar is dissolved. Bottle in a heated bottle and keep in a cool and dark place. Keep for 6 months. 

Smoked Mule

Ingredients:

  • 2 oz Crystal Head AURORA
  • 4 oz Lemonade
  • 3 oz Fever Tree ginger beer
  • Smoked orange wedges

Directions:

Add Crystal Head AURORA, lemonade, and smoked orange wedges into a shaker with ice. Shake very well then pour into a tall glass

Watermelon Smash

Ingredients:

  • 1oz Seagrams Watermelon Vodka 
  • 1.25oz Templeton Rye 
  • .75 oz Demerara syrup
  • 2 lemon wedge 
  • 6 mints 

Directions:

Muddle the lemons/mint and syrup. Add the liquor/light shake and dirty dump in rocks glass. 

Glass: rocks glass

Garnish: heavy mint sprigs 

High Noon

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Fresh Grapefruit Juice – .25 oz.
  • Elderflower liquor – .75 oz. 
  • Tonic Water – 6 oz.
  • Grapefruit for garnish

Directions:

Pour The Botanist Gin, Fresh Grapefruit Juice, Elderflower Liquor into highball glass. Add ice. Top with tonic water. Garnish with grapefruit peel

This Is Not a Mimosa

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Fresh Squeezed Orange Juice – .75 oz.
  • Fresh Squeezed Lime Juice – .5 oz.
  • Simple Syrup – .5 oz.
  • Prosecco – 2 oz.

Directions:

Add The Botanist Gin, Fresh Orange Juice, Fresh Lime Juice and Simple Syrup to shaker . Fill with ice and shake. Strain into a Champagne Flute. Top with Prosecco. Garnish with your favorite spring flower or orange Peel

Brockmans 75

Ingredients:

  • 2 oz. Brockmans Gin
  • 1 oz. Lemon juice
  • 1/2 oz. Simple syrup
  • Champagne, Prosecco or quality sparkling wine
  • Twist of lemon peel to garnish

Directions:

Shake gin, lemon juice and simple syrup with ice. Strain into a champagne flute and top with sparkling wine. Garnish with a twist of lemon peel.

Gingered Apple Sparkler

Ingredients:

  • 1.5 oz. handcrafted Vodka
  • 1.5 oz. sour apple liqueur
  • Splash of Angostura Bitters
  • 4 oz. chilled Brooklyn Crafted Ginger Beer mini in Lemon/Lime
  • 1 maraschino cherry
  • Ice

Directions:

Fill a cocktail shaker with ice. Add the vodka, liqueur and bitters; shake well. Strain into an ice-filled highball glass. Top with Brooklyn Crafted and the cherry.

Strawberry Basil Mule

Ingredients:

  • 8 Strawberries
  • Half a Lime
  • Basil Sprig         
  • 1.5oz Premium Vodka
  • 3.5oz Brooklyn Crafted Lemon-Lime Ginger Beer

Directions:

Muddle fresh strawberries (roughly 6), 2 lime wedges and basil in a copper mule mug. Top with Ice, Vodka and Brooklyn Crafted. Garnish with Strawberry and Lime wedge and basil leaves.

Ginger & Jasmine Cocktail

Ingredients:

  • 1/3 cup simple syrup
  • 8 slices fresh ginger
  • 6 oz room temperature steeped Jasmine tea
  • 3 oz vodka (optional)
  • 1 ½ oz fresh lemon juice
  • A generous splash of Santa Margherita Sparkling Rosé

Directions:

Muddle the ginger and simply syrup together. Add in the tea, lemon juice, and vodka (optional). Strain over a glass and add a generous splash of Santa Margherita Sparkling Rose on top. Garnish with lemon twist

St. Germain Prosecco

Ingredients:

  • ½ part Santa Margherita Prosecco Superiore DOCG
  • 1/2 part St. Germain
  • 2-3 drops Angostura Bitters per glass
  • Lemon slices as garnish

Directions:

Pour St. Germain into wine glasses, add drops of Angostura bitters. Top with Santa Margherita Prosecco Superiore. Garnish with a lemon slice.
 

Frosé Vosé

Ingredients:

  • 1.5 parts Three Olives® Rosé Vodka
  • .75 part lemon juice
  • .75 part grapefruit juice
  • .75 part raspberry or simple syrup
  • .75 part dry vermouth
  • Ice

Spritz & Giggles

Ingredients:

  • 1 part Three Olives® Rosé Vodka
  • 1 part bitter orange liqueur
  • 3 parts sparkling wine
  • 1 part soda bar
     

Mezcal Paloma

Ingredients:

  • Kosher salt
  • 1 grapefruit wedge
  • ¼ cup fresh grapefruit juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • ¼ cup mezcal
  • ¼ cup club soda

Directions:

Run a lime wedge along the rim of the glass and then dip into the rim mixture and fill glass with ice. Add mezcal, grapefruit juice, lime juice, and sugar to a shaker with ice and shake. Pour over into glass and top with club soda. Garnish with grapefruit wedge an enjoy. 

Spicy Grapefruit Margarita

Ingredients:

  • 2 oz silver tequila
  • 3 oz grapefruit juice
  • ½ oz lime juice
  • ¼ tablespoon simple syrup
  • Jalapeño and grapefruit slices
  • Salt, chili powder, sugar for salt rim

Directions:

In a saucer mix salt, chili powder and sugar. Run a lime wedge along the rim of the glass and then dip into the rim mixture and fill glass with ice. In a cocktail shaker combine tequila, grapefruit juice, lime juice, jalapeño slices and simple syrup with ice and shake. Strain into glass and garnish with grapefruit.
 

Tequila Sangria

Ingredients:

  • Lime, lemon, orange, grapefruit sliced
  • 2 oz silver tequila
  • ¼ tablespoon agave syrup
  • 4 oz white wine
  • 2 oz club soda

Ingredients:

Muddle fruit slices, tequila, and agave syrup in a cocktail shaker and stir in white wine. Pour into a wine glass with ice and top with club soda.

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