Hot Mom Drink

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Bonding over margaritas = the best gift.
Bbs, Mother’s Day isn’t too far off. And this year, your mom deserves a damn treat. The list goes on and on, but we can think of a few reasons (her 36 hour birth with you, for one) why your mom could probs use a stiff drink RN.
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Sure, you could get her a cute gift (we have a ton of options for you right here), but what says thank you for raising me better than a pink drink in a fancy glass? Plus, your mom has a ton of stuff already, right? The macrame ornaments you made as a kid and every single card you've ever written her... There's a box for that. Instead of adding to that collection, pick up some ingredients and give your mom a cocktail tasting. Trust us, she'll appreciate watching you make the drinks for once while she's sprawled out on the couch not having to do anything.
Tell her to sit back, relax, and let the mixologist (aka YOU) take over for the night. Here, our picks for the best Mother’s Day cocktails that are simple enough to whip up on the fly and pretty enough to impress ya mother.
Combine 1½ oz. Zacapa 23 Centenario Rum, 1 oz. fresh lime juice, and ½ oz. simple syrup into a shaker filled with ice. Shake well and strain into a coupe glass and garnish with a lime wheel.
For the cocktail: Add 1½ oz. Tanqueray No.TEN and ¾ oz. hibiscus syrup to a glass. Add ice. Top with club soda and stir. Garnish with grapefruit wheel.
For the hibiscus syrup: Seep 1-2 hibiscus tea bags in 1 cup of hot water. After 5 minutes, remove tea bags. Add one cup of sugar and stir until it dissolves.
John Michael of Castle Click Photography
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Add 1½ oz. Cathead Honeysuckle Vodka, ½ oz. Cocchi Americano, .¾ oz. of fresh lemon juice, ½ oz. of Bitterwitch Early Grey Tea Syrup, and 2 dashes lavender bitters to a cocktail shaker. Fill the shaker with ice and strain into a glass to serve.
4. Smoky Watermelon Lemon Margarita
For the cocktail: In a cocktail shaker or glass jar, add ¼ cup watermelon juice, 2 oz. Mezcal, ½ oz. Cointreau, juice from ½ lemon, 4 fresh mint/basil leaves, and 1-2 jalapeño slices. Fill with ice and shake until combined, about 1 minute. The longer you shake, the spicier it will be.
For the watermelon juice: Blend 2 cups cubed watermelon in a blender. Strain through a fine-mesh sieve into a pitcher. Store in the fridge for up to 5 days.
For the chili lemon salt: Combine ¼ cup flaky sea salt, 1 tsp. chipotle chili powder, 1 pinch granulated sugar, and the zest from 1 lemon on a shallow plate. Rim your glass in the salt mixture.

In a tin, add ½ oz. simple syrup, ½ oz. Saint Germain, ¾ oz. lime juice, 1½ oz. vodka, and 4 dashes absinthe. Add 1 piece of lemongrass and shake with ice. Strain into a chilled coupe glass.
Recipe by Will Wyatt for Pretty Ricky’s, NYC

Add 1½ oz. RumHaven, ½ oz. vanilla liqueur, 1 oz. coffee liqueur, and 2 oz. cold pressed coffee into a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini or coupe glass.
Take 1 lemon and cut half into wedges. Slice remaining half to use as a garnish. In the bottom of a cocktail shaker, crush using a muddler. Add 2½ oz. Fonseca Siroco dry white port and 1¼ oz. lavender simple syrup. Add ice and cover with cocktail topper. Shake well. Pour into glass and top with 1 oz. sparkling lemonade. Garnish with lemon, edible flowers, and mint.
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Blend 6 oz. King St. Vodka with 3 pureed ripe peaches, 1 in. fresh peeled ginger root, ¼ cup fresh lemon juice, and 2 cups ginger beer soda.
In a copper balloon cup, build the mixture of 1 part Absolut Elyx, 1 part elderflower liqueur, and 1 part ruby grapefruit juice over cubed ice. Top with 3 parts sparkling water and stir gently to combine. Garnish with a slice of ruby grapefruit and edible flowers.
Recipe by Gareth Evans for Absolut Elyx
In a cocktail shaker, squeeze juice from 1 lime wedge and 1 lemon wedge. Add 2 oz. vodka, 2 oz. water, 1 oz. simple syrup, and a dash of vanilla extract. Fill with ice. Shake and strain into a glass.
Brew 1 tsp. Dandelion Detox Tea in 4 oz. boiling water for 5 minutes. Fill collins glass with ice. Add 1½ oz. gin, ½ oz. simple syrup, and 1 oz. of the tea concentrate to your glass. Top with tonic water, and garnish with a lime wheel and lemongrass.
In a cocktail shaker, combine 1 part SKYY Infusions Sun-Ripened Watermelon Vodka, juice from half a lime, 1 part freshly pressed watermelon juice, and 1 can or bottle ginger beer. Shake and strain into a glass. Garnish with a fresh watermelon wedge.
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Add 1 oz. Cointreau, 1½ oz. Blanco Tequila, and ¼ oz. fresh lime juice to a cocktail shaker. Top with ice and shake. Strain over ice in a rocks glass and garnish with blackberries.
Muddle 2 slices fresh ginger root and 5 mint leaves in the bottom of a cocktail shaker. Add 1 oz. Cointreau, 2 oz. Blanco Tequila, and ¾ oz. fresh lime juice. Strain over ice in a rocks glass. Garnish with a mint sprig.
In a cocktail shaker, combine 1 oz. El Buho Mezcal, ¾ oz. Ancho Reyes Poblano, ¼ oz. Giffard Peach Liquor, ¼ oz. aperol, and ¾ oz. lime juice. Shake with ice and strain into a coupe glass.
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Stir 1 oz. Michelberger Forest Herbal Liqueur (or use white vermouth as a substitute), ½ oz. Rondo Spritz (or use aperol as a substitute), and ½ oz. Genepy, an Italian herbal liqueur, with ice in a glass. Top with 1 oz. soda water and 2 oz. sparkling wine. Garnish with an orange slice.
In a cocktail shaker filled with ice, combine 1½ oz. Absolut Vodka, ½ oz. yellow chartreuse, ¾ oz. coconut milk, 1 oz. lychee puree or nectar, and ¼ oz. lime juice. Shake, then strain into a cocktail glass. Optional: Garnish with pearlescent gelatin bubbles.
In a wine goblet, combine 2 parts prosecco, 1 part Plymouth Gin, ½ part Lillet Rosé, ½ part freshly pressed beet juice, and 1 part club soda. Add ice. Garnish with a half-wheel beet slice, a half-wheel orange slice, and a lime peel.
Pour 2 oz. Hangar 1 Straight Vodka over ice in a glass. Add 1 oz. rosé wine, 1 tsp. elderflower syrup, 1½ tsp. rosewater, and the juice of half a lemon. Top with 4 oz. soda water and stir.
In a rocks glass, add 2 parts Kim Crawford Unoaked Chardonnay, 1 part lemonade, and 1 part iced tea over ice. Stir with a straw and garnish with a lemon peel.
In a blender, add 1 dash Pernod Absinthe, 2 parts Absolut Peppar, ½ part lemon juice, ½ part green chartreuse, 1 part simple syrup, and 1 large strawberry. Add up to six ice cubes, then blend until smooth. Garnish with a strawberry rose on top of a basil stem.
Muddle 4-5 rosemary needles and 3 Granny Smith apple slices in the bottom of a tall collins glass. Add ice, 1½ oz. gin, and 2 oz. cranberry juice, and top with tonic water. Garnish with fanned Granny Smith apple slices, 3 or 4 fresh cranberries, and a long sprig of rosemary.
Rim a tall highball or collins glass with kosher salt. Add ice to the glass, then build your cocktail: 1 part Lillet Blanc, 1 part Altos Blanco tequila, ½ part Suze, and ¼ part freshly pressed ginger juice. Top with club soda. Garnish with a slice of fresh ginger and a lime wheel.
In a large pitcher, mix 8 parts cold water, 1 part fresh lemon juice, and 1 part simple syrup. Add ice and stir. Rim glasses with colorful sanding sugar, then pour lemonade into each glass. Add vodka (or your spirit of choice), and listen to Lemonade by Beyoncé.

STORY BY HELIN JUNG Helin Jung is a writer and editor based in Los Angeles.
Mariah Schlossmann Mariah Schlossmann is the editorial business assistant at Cosmoplitan and is obsessed with all things food, lifestyle, and entertainment.
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https://www.cosmopolitan.com/food-cocktails/news/a58078/mothers-day-drinks-cocktails
Перевести · For the cocktail: In a cocktail shaker or glass jar, add ¼ cup watermelon juice, 2 oz. Mezcal, ½ oz. Cointreau, juice from ½ lemon, 4 fresh mint/basil leaves, and 1-2 jalapeño slices.
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