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!

Ingredients:

• 1 oz Caramelized Pineapple
• 1.5 oz Desolas Mezcal
• 0.5 oz Liquid Alchemist Ginger Syrup
• 0.5 oz Triple Sec
• 0.5 oz Lime Juice
• Dash Xocolatl Mole Bitters

Directions:

1. Build ingredients, add ice, shake vigorously
2. Strain over new ice into half tajin rimmed glass
3. Half tajin rimmed Collins Glass Garnish with lime wheel

This Margarita recipe with Desolas Mezcal, which your mom will love, is served at nine locations of the restaurant Tap 42 in South Florida.

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.