Mother’s Day Mixology

Bars and restaurants across the country have created cocktails to celebrate mothers everywhere this May 13.

Here are four recipes—a mix of sweet, savory and salty renditions—that can be easily mixed up in the kitchen this Mother’s Day.

Mom’s Lemon Drop

Recipe courtesy Howard Tang, beverage director at Mother’s Bistro & Bar, Portland, Oregon

Lemon wedge, for rim
Sugar, for rim
2 ounces house-infused lemon vodka (recipe below)
¾ ounce lemon juice
½ ounce simple syrup
Lemon wheel, for garnish

Coat the rim of a martini glass by rubbing the lemon wedge over the rim. Pour the sugar on a flat plate and place the martini glass upside down on the sugar. Twist the glass to coat the rim with sugar, shaking off any excess.

Combine the lemon vodka, lemon juice and simple syrup in a cocktail shaker filled with ice and shake vigourously. Strain into the martini glass rimmed with sugar and garnish with a lemon wheel.

Lemon-infused vodka
Peels of 2 lemons
1 bottle of vodka, 750 ml 

Add the lemon peels to the 750-ml bottle of vodka. Seal the bottle, and let the vodka infuse for about two weeks. Once infused, strain the vodka.

The MOMosa

Recipe courtesy James Moreland, spirits expert

1 ounce Frangelico Liqueur
1 ounce Fresh Tropical Cascal (fermented soda)
3 ounces Laurent-Perrier NV Brut Champagne

Combine the Frangelico and Cascal in a cocktail shaker filled with ice and shake. Pour into a Champagne flute and top with the Champagne.

Mommy Dearest

Recipe courtesy cityhouse at Parc 55 Wyndham Hotel, San Francisco

1¼ ounces Frangelico Liqueur
1¼ ounces pomegranate liqueur

Combine the Frangelico and pomegranate liqueurs in a rocks glass filled with ice and stir.

Mom’s Escape

Recipe courtesy Troy Clarke, director of food and beverage at ArtBar, Cambridge, Massachusetts

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.

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