Mother’s Day Brunch Cocktails

Diverse People Luncheon Outdoors Hanging out Concept

With Mother’s Day fast approaching you may be racking your brain to come up with the perfect gift. But rather than something that comes in a box or a bow – why not give the special Moms in your life the experience of a lovely mid-morning meal outdoors?

The Arizona weather is just right this time of year to take in a leisurely brunch on the patio and a signature cocktail is the perfect finishing touch. Here are a few recipes that will get your Mother’s Day Brunch off on the right foot.

Watermelon Bellini

A twist on the old classic, this cocktail combines refreshing watermelon with sparkling champagne and just a hint of citrus. You can chill the watermelon instead of freezing it if you prefer a smoother texture.




3 cups cubed seeded watermelon, frozen
2 tablespoons sugar
2 tablespoons fresh lemon juice
3 cups chilled prosecco or other sparkling wine, divided
Julienne-cut lemon rind (optional)




 Place watermelon, 2 tablespoons sugar, juice, and 1 cup wine in a blender; process until smooth. Pour about 1/3 cup watermelon mixture into each of 8 glasses. Pour 1/4 cup remaining wine into each glass. Garnish with lemon rind, if desired. Serve immediately.
Recipe courtesy of


Sparkling Elderflower Lemonade

This familiar, warm weather  thirst quencher takes on a whole new dimension with the addition of elderflower liqueur.




1/2 cup sugar
1 cup water
1/2 cup elderflower liqueur (such as St-Germain)
1/3 cup fresh lemon juice
1 1/2 cups ice cubes
3 cups chilled sparkling wine




Microwave sugar and water in a microwave-safe bowl at HIGH 2 minutes. Stir until sugar dissolves. Cool completely (15 minutes). Stir together sugar syrup, elderflower liqueur, lemon juice, and ice cubes. Let stand 20 minutes. Stir in chilled sparkling wine, and serve immediately.
Recipe courtesy of


Blushing Mimosas

Everyone who has ever attended a brunch is familiar with the mimosa. In this recipe pineapple and grenadine at an extra burst of flavor.





2 cups orange juice (not from concentrate)
1 cup pineapple juice, chilled
2 tablespoons grenadine
1 (750-milliliter) bottle Champagne or sparkling wine, chilled*




Mix your juices with the 2 tablespoons grenadine to prepare your base. Pour equal parts orange juice mixture and champagne into champagne flutes. For a non-alcoholic version that keeps its sparkle substitute 2 (12-oz.) cans ginger ale or lemon-lime. Enjoy!

Recipe courtesy of

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