There’s no better way to celebrate Mother’s Day than with a special Sunday brunch. Impress mom by planning the perfect menu complete with all of her favorite food and drinks, including beautiful brunch cocktails.

Try adding one of these delicious, brunch-friendly recipes from Johnnie Walker, Tanqueray, Buchanan’s, Tequila Don Julio, Baileys and Singleton to your Mother’s Day menu for an elevated touch. From a classic brunch cocktail like the French 75 to a simple serve boasting fresh fruit flavors like La Fresa, these Mother’s Day cocktails are sure to start her day off right.

The Jane Walker
by Mixologist Lulu Martinez

Ingredients:
1.5 oz. Johnnie Walker Black Label The Jane Walker Edition

1 oz Grapefruit juice

2 oz Ginger Ale

1 dash Angostura Bitters

Method: Build in Glass. Pour Scotch, grapefruit juice and ginger ale into ice filled Collins glass. Add 1 dash of Angostura bitters. Gently stir and garnish with a grapefruit slice. Enjoy!

Garnish: Grapefruit Slice

Glassware: Collins Glass

La Fresa
by Mica Rousseau of Mexico City

Ingredients:

1/3 oz Tequila Don Julio Reposado

3/4 oz White Zinfandel

1/2 oz Strawberry Puree

1 tsp Fresh Lemon Juice

Dehydrated Strawberries

Method: Combine Tequila Don Julio Reposado, White Zinfandel, strawberry puree, and lemon juice in a cocktail shaker over ice. Shake well. Strain contents into a coupe glass.

Garnish: Dehydrated strawberries

SCOTCH 75

Ingredients:

1.25 oz The Singleton of Glendullan 12 Year Old

.5 oz Lemon juice

.5 oz Simple syrup

Top up with sparkling wine

Method: Add all ingredients except the sparkling wine into a shaker. Add ice and shake until chilled. Strain into a flute glass then top up with the sparkling wine and garnish.

Garnish: Lemon twist

Glassware: Flute

Blossom Berry
by Mixologist Jane Danger

Ingredients:

3 oz Baileys Almande

1/8 oz Orange Blossom Water

2 drops Vanilla Extract

1 oz Simple Syrup

1 oz Lemon Juice

3 Strawberries Halved

Orange Slice for Garnish

Lemon Slice for Garnish

Method: Combine Baileys Almande, orange blossom water, vanilla extract, simple syrup, lemon juice, strawberries and ice into a blender. Blend until smooth. Pour contents into glass.

Garnish: Orange and lemon slice

French 75

Ingredients:

1 oz Tanqueray No.TEN

.5 oz Fresh lemon juice

.5 oz Simple syrup

3 oz sparkling wine to top

Method: Shake Tanqueray No. TEN, fresh lemon juice, simple syrup, and pour over ice. Top with 3 oz Sparkling wine.

Garnish: Lemon twist

Glassware: Flute

Buchanan’s Pineapple Cranberry

Ingredients:

1.5 oz. Buchanan’s DeLuxe 12 Year Old

3 oz. Pineapple Juice

3 oz. Cranberry Juice

Method:

Combine Buchanan’s DeLuxe 12 Year Old Scotch Whisky, pineapple juice and cranberry juice. Serve over ice. Garnish with pineapple slice and cherry.

Garnish: Pineapple slice with cherry

Glassware: Highball 

Ice: Cubed