Celebrate your mami with these sparkly and enticing cocktails

Ingredients:

- 1 oz Dark Rum

- ½ oz Coconut Rum

- ½ oz Banana Liqueur

- 1 oz Pineapple Juice

- 1 oz Fresh Orange Juice

- Splash of Grenadine

- Crushed Ice

Optional: A pineapple or orange slice

Directions:

1 - Set up some island tunes in the background (e.g. the Bahamas-inspired hit Fly Away, by Lenny Kravitz) or some authentic Bahamian rake and scrape.

2 - Pull out your favorite cocktail glass and fill with ice. Combine all ingredients.

3 - Top your tropical cocktail with pineapple or orange slice.

4 - Cheers!

by Hannah Chamberlain of @SpiritedLA for Cognac Frapin

Ingredients:

- 1.5 parts Frapin 1270

- .5 part lemon juice

- .5 part raspberry syrup

- 1 drop rose water

- Rinse of absinthe

- Top with champagne

Garnish: rose petal

Preparation:

1 - Shake first four ingredients before fine-straining the ingredients into a glass that’s been rinsed with absinthe.

2 - Pour in the champagne until it reaches the brim. Garnish with rose petal.

by Vance Henderson, William Grant & Sons Ambassador

Ingredients:

2 parts Monkey Shoulder

¾ parts Fresh Lemon Juice

¼ parts Honey-Ginger Syrup*

¼ Islay Scotch-floated

Garnish with Candied Ginger

Preparations:

1 - Combine ingredients, shake and strain over fresh ice.

2 - Float Islay Scotch and garnish with candied ginger.

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*Ginger-Honey Syrup: Combine 3 parts honey to 1 part (hot) water and 1 part sugar. Stir until honey and sugar are fully dissolved. Add 3 parts freshly extracted ginger juice.

Makes 1 pitcher

Ingredients:

- ½ cup blanco tequila

- 1 bottle Casillero del Diablo Sauvignon Blanc

- 20 sugar snap peas

- 1 granny smith apple

- 1 large lime

- 1 ½ ounces lime juice

- 2 ounces simple syrup Chamomile flowers, for garnish

Preparations:

1 - Slice sugar snap peas lengthwise and place in a pitcher. Slice granny smith apple and lime into wheels and place in pitcher.

2 - Pour tequila, lime juice, simple syrup and Casillero del Diablo Sauvignon Blanc into the pitcher and refrigerate for at least 6 hours (ideally overnight for optimum fragrance and flavor).

Ingredients:

- 75 ml Moët & Chandon Rosé Impérial

- 10 ml DOM Bénédictine

- 15 ml lemon juice

- 15 ml honey syrup* *Honey syrup: mix 1 part honey with 1 part water (50/50)

Directions:

1. Pour the DOM Bénédictine, lemon juice and honey syrup into a cocktail shaker.

2. Shake with ice cubes and strain into a champagne flute.

3. Top with Rosé Impérial.

by John Lermayer

Ingredients:

- 1 part Reyka Vodka

- .5 part creme de peche

- 1.5 parts peaches purée

- 4 parts prosecco

- 2 drops almond extract

Preparations:

1 - Combine all ingredients and top champagne.

by David Powell, Hudson Whiskey Brand Ambassador

Ingredients:

- 1.5 parts Hudson Baby Bourbon

- 1 part Aperol aperitif

- .5 part fresh lemon juice

- .5 part honey syrup

- Half-dropper of Bittermens Elemakule Tiki Bitters (comes in dropper format—2 dashes if decanted into dasher bottle )

Preparations:

1 - Add ingredients to shaker with ice, and shake to chill.

Center drink with Foam

1 - Shaken with egg white or .75 oz aquafaba (chickpea water), strained into cocktail glass, and garnished with lemon twist.

Left side drink in tall glass

1 - Strained over ice and topped with soda and garnished with lemon wedge.

Right side drink in small glass

1 - Strained over the rocks and garnished with lemon wedge & cherry.

by Jaime Salas, Milagro Tequila Brand Ambassador

Ingredients:

- 1.5 Parts Milagro Silver

- ¾ Parts Guava nectar (pink)

- ½ Parts Ginger simple syrup

- ¾ Parts Fresh Lime juice

Preparations:

1 - Put all ingredients into a Boston shaker, add ice and shake until cold.

2 - Double strain into a chilled rocks glass.

3 - Top with Club Soda (Top Chico) or Prosecco.

4 - Garnish with lime wheel and white edible flowers to resemble guava flowers.

by Ashley Thomas, Sailor Jerry Brand Ambassador

Ingredients:

- 1 part Sailor Jerry Spiced Rum

- ½ part coconut cream

- 1 ½ parts pineapple juice

- Fresh pineapple garnish

Preparations:

1 - Fill a shaker with ice cubes. Add all, shake vigorously and pour into a chilled highball glass filled with ice cubes.

2 - Garnish with fresh pineapple

by Charlotte Voisey, William Grant & Sons

Ingredients:

- 2 parts Flor de Caña 7 Year

- 1 part coconut water

- .75 part pineapple juice

- .5 part fresh squeezed orange juice

- .5 part fresh lime juice

- .5 part simple syrup

Preparations:

1 - Pour all ingredients in a tall glass filled with ice. Stir briskly until well chilled.

2 - Top with grated nutmeg, garnish with a slice of pineapple.

Ingredients:

- 45ml CÎROC Pineapple

- 90ml Tonic Water

Preparations:

1 - Pour ingredients into an ice-filled rocks glass, stir, and garnish with a pineapple wedge.

Ingredients:

- 1.25 oz. CÎROC™ Peach

- 0.25 oz. Champagne

Preparations:

1 - Combine CÎROC™ Peach with chilled Champagne in a Champagne flute.

Ingredients:

- 1.5 oz La Pinta

- .75 oz St Germain

- .5 oz lemon juice

Preparations:

1 - Shake with Ice, strain then pour. Garnish with lemon slice or flower.

Ingredients:

1.5 oz Wölfer Estate Pink Gin

1 oz Lemon Juice

½ oz Rhubarb simple syrup

1 oz of Club Soda or Spakrling Water

1 oz of Wölfer Estate Petitie Rosé

Preparations:

1 - Pour all ingredients into a cocktail shaker. Shake or stir until fully blended.

2 - Pour over a full cup of ice in a stemless glass.

3 - Top with club soda/sprakling water and Wölfer Estate Petitie Rosé.

Optional: Sprinkle a few lavendar flowers into the stemless glass

Ingredients:

- 1.5 oz Grand Marnier Cordon Rouge

- .75 oz Fresh Lemon Juice

- 1 bar spoon of Simple Syrup

- Soda Water

Preparations:

1 - Build drink in tin, add ice and shake. Strain over ice into a Collins glass.

2 - Top with Soda Water.

Ingredients:

- 1.5 oz Grand Marnier Cordon Rouge

- .75 oz Fresh Lemon Juice

- 1 bar spoon of Simple Syrup

- 2 oz of Brut Champagne

Garnish: Orange Twirl

Preparations:

1 - Combine Grand Marnier Cordon Rouge, simple syrup, and fresh lemon juice in a shaker tin. Add ice and shake.

2 - Fine strain into a chilled flute or coupe glass. Top with dry French champagne. Garnish with an orange twirl

Ingredients:

- 0.75 oz Grand Marnier Cordon Rouge

- 1.5 oz Espolon Reposada Tequila

- .75 oz Fresh Lime Juice

- 0.25 oz Agave Nectar

Garnish: lime wheel

*salt optional

Preparations:

1 - Rim the rocks glass with fine salt (optional). Combine ingredients in a shaker tin, add ice and shake.

2 - Strain into rocks glass and fresh ice and garnish with lime wedge for a Grand twist on the classic margarita.

Ingredients:

- 1.5 parts Grey Goose Vodka

- .25 part Passionfruit Puree

- .25 part Cinnamon

- .50 part Lime

- Dehydrated Flower

Preparations:

1 – Mix the ingredients in a shaker.

2 – Shake.

3 – Serve in a rocks glass.

4 – Garnish with the dehydrated flower.