Best Cocktails for Mother’s Day

Best Cocktails for Mothers DayMother’s Day is coming up on Sunday, so why not treat the moms who enjoy your restaurant or pub with some of the best cocktails for Mother’s Day? After all, with everything moms do, they deserve a special treat.

Brunch is certainly popular on Mother’s Day, and the knee-jerk reaction regarding a complementary cocktail is a Mimosa or Bloody Mary to accompany that meal. If either of those happens to be one of Mom’s favorites, that’s fine, but let’s think more creatively too.

Different Cocktail Ideas for Mother’s Day

WineEnthusiast shares a few great ideas for different cocktails for moms (Mother’s Day Mixology). How about a different spin on the Mimosa? Try a MOMosa: Add an ounce each of Frangelico Liqueur and Cascal (tropical fermented soda) along with three ounces of champagne. Combine the liqueur and soda, shake with ice and top with champagne (courtesy of James Moreland, spirits expert).

Mom may want to escape for her special day, so Troy Clark (director of food and beverage at ArtBar, Cambridge, Massachusetts) developed Mom’s Escape:

  • Lemon wedge, for rim
  • Star anise, for rim
  • Black Hawaiian sea salt, for rim
  • 1 ounce Alma de Agave Tequila Reposado
  • ½ ounce Yellow Chartreuse
  • ½ ounce chamomile-cantaloupe syrup (see below)
  • ½ ounce fresh-squeezed lime juice
  • 2 drops Dr. Adam Elmegirab’s Spanish Bitters
  • Lime twist, for garnish

Coat the rim of a martini glass with the juice from the lemon wedge. Grind the star anise and muddle it with the Black Hawaiian sea salt, then pour the mixture onto a flat plate. Place the martini glass upside down onto the mixture. Twist the glass to coat the rim with the spice mixture, shaking off any excess.


In a mixing glass, combine the Tequila, Yellow Chartreuse, chamomile-cantaloupe syrup and lime juice. Add ice to the glass and shake for 10 seconds. Strain the drink into the rimmed martini glass. Top with the bitters and garnish with a lime twist.

Chamomile-cantaloupe syrup:

  • 1 cup sugar
  • 1 cup cantaloupe, cut into chunks and rind removed
  • Chamomile tea bag

Bring the 1½ cups water, sugar and cantaloupe to a boil, stirring for one minute. Cool and strain the liquid. Steep tea bag in 1 cup of boiled water for three minutes. Add equal parts steeped chamomile tea to the mixture and store in fridge in an airtight container.

It takes a bit of work to create Mom’s Escape, but isn’t she worth it?

Different Twist on a Bloody Mary

Here’s a different twist on the traditional Bloody Mary, and like Mom’s Escape, it takes some work, but remember: Moms are worth it!

Cajun Bloody Mary (courtesy of Imbibe’s Cochon Bloody Mary Recipe)

  • 1 ½ oz. vodka
  • 4 oz. Cochon Bloody Mary Mix (see below)
  • 3 dashes red Tabasco
  • ½ lemon, cut into wedges
  • Ice cubes

Tools: muddler, shaker

Glass: highball (optional salted rim)

Garnish: pickled okra and lemon and lime wedges

Muddle the lemon wedges in a shaker tin/glass. Add vodka, Mary mix, hot sauce and ice cubes. Shake vigorously and pour, unstrained, into a glass. Garnish.

Cochon Bloody Mary Mix

  • 1 46-oz. can V-8
  • 2 Tbsp. finely ground black pepper
  • 2 Tbsp. whole grain mustard
  • 1 Tbsp. garlic powder
  • 1 ½ oz. pork broth
  • 1 ½ oz. fresh lime juice
  • 2 ½ oz. fresh lemon juice
  • 3 ½ oz. red Tabasco
  • 2 oz. green Tabasco
  • ½ oz. red wine vinegar
  • 1 oz. olive brine
  • ½ oz. pickled okra juice

Combine all ingredients and stir before using. Will keep refrigerated for up to one week.

Mocktails for the Whole Family

The whole family can raise a glass to mom with this different mocktail by Epicurious:

Azteca Mocktail:

For the coconut sea salt:

  • 2/3 cup unsweetened coconut flakes
  • 1/3 cup fine sea salt

For the chile elixir:

  • 5 small hot chiles, such as red jalapeños, cut into long, thin strips
  • 16 ounces distilled or tap water

For the vanilla elixir:

  • 8 ounces pure vanilla extract
  • 8 ounces distilled or tap water

For the Azteca:

  • Juice of 1 lime
  • 1/4 cup coconut sea salt
  • 2 tablespoons sweetened cocoa powder
  • 2 ounces chile elixir, or more to taste
  • 2 ounces vanilla elixir
  • 2 ounces simple syrup
  • Ice
  • 9 ounces soda water


Make the coconut sea salt:

In a food processor, process the coconut flakes and salt until fully combined, about 1 minute – the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.

Make the chile elixir:

In a small saucepan, bring the chiles and water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.

Make the vanilla elixir:

In a small saucepan, bring the vanilla and water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half – note this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.

Make the Azteca:

Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.

In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.


You can prepare everything you need for this in advance, so when Mother’s Day rolls around, you can be serving up a great mocktail or cocktail!