The effort that goes into pulling off an enjoyable Mother’s Day celebration pales in comparison with the effort moms extend in everyday life. To show your appreciation, why not offer a delicious, sparkling concoction that captures the spirit of the occasion? Here we offer five Champagne Cocktails that not only taste great, but will add a fun and colorful addition to Mother’s Day brunch.
French 75
Paris Cocktails, by Doni Belau
1 oz. Dudognon 10 year (or your favorite Cognac)
½ oz. fresh lemon juice
¼ oz. simple syrup
Top with Champagne
Shake all ingredients except the Champagne in a shaker with ice. Strain and serve in a Champagne glass and top with Champagne.
Jerry Bowles Bettered |
“Bettered” Champagne Cocktail
Bitterman’s Field Guide to Bitters and Amari, by Mark Bitterman
1 sugar cube doused with 2 dashes aromatic bitters
Chilled Champagne or other sparkling wine
4 dashes aromatic bitters
Put the sugar cube in a Champagne glass. Fill with Champagne. Drizzle the bitters on top. Garnish with a spiral lemon peel.
Jerry Bowles Madame Rouge |
Madame Rouge
Paris Cocktails, by Doni Belau
2 oz. Brenne Whisky (or another smooth, non-peaty whisky)
1 oz. Amaro 2 oz. Brut Sparkling Wine
Stir whisky and Amaro together with ice, and strain into a chilled Champagne flute. Top with Champagne. Garnish with a slice of orange.
Cherry Bounce
Drinking the Devil’s Acre, A Love Letter From San Francisco and her Cocktails, by Duggan McDonnell
Adapted by Jonny Raglin, courtesy of Comstock Saloon
2 oz. bourbon
1 oz. fresh lemon juice
1 oz. juice from brandied cherries
½ oz. simple syrup
2 dashes aromatic bitters
1 oz. Champagne
Pour the bourbon, lemon juice, cherry juice, simple syrup and bitters into a mixing glass, add ice, shake briefly, then strain into a cocktail glass while pouring in the Champagne.
Southside Royale
2 oz. gin
3/4 oz. simple syrup
3/4 oz. fresh lime juice
Champagne
Sprig of mint
Fill a cocktail shaker with ice. Add the gin, simple syrup and lime juice. Shake until chilled, then strain into a flute. Top with Champagne and garnish with the sprig of mint.
