3 brunch-friendly cocktails to toast mom this Mother's Day (RECIPES)

Dec 19 2017, 11:03 pm

Every year in May, we celebrate mothers everywhere with a special day to show them just how much they’re appreciated. We’re so fortunate to have mothers (and mother figures!) to guide us and help us grow — it’s truly a remarkable gift. And while cards, flowers and framed photos are all well and good, what mom really wants is to relax over a leisurely homemade brunch while sipping on a cocktail.

On Mother’s Day, raise a toast to the mom in your life with these three brunch-friendly cocktail recipes.

1. The Bellini

Bellini cocktail recipes

Photo courtesy Boulevard Kitchen & Oyster Bar

This classic cocktail recipe has been around since 1934, and it’s certainly taken on a few incarnations over the years (both good and bad). I like to keep it simple, but with a few added touches to make it truly worthy of mom.


  • ½ oz. Beefeater Gin
  • ½ oz. Giffard Crème de Peche
  • 1 oz. White Peach Purée
  • 3 dashes Bittered Sling Clingstone Peach Bitters
  • 3 oz. Prosecco
  • 1 Violette Ice Cube*

*Violette Ice Cube (for garnish)

  • 2 oz. Giffard Crème de Violette
  • 2 oz. Cranberry Juice
  • 12 oz. Water

Combine all ingredients. Pour into your favourite ice cube mold and freeze.


  • Shake gin, peach liqueur, bitters and peach purée together in a cocktail shaker.
  • Pour over the Violette Ice Cube in a large wine glass.
  • Top with Prosecco.

2. The Caesar

Caesar cocktail recipes

Photo courtesy Boulevard Kitchen & Oyster Bar

No Mother’s Day brunch is complete without Canada’s national drink, the Caesar. Invented by Walter Schell in 1969 at the Calgary Inn and rarely found in other parts of the world, there’s no better (or classier) way to treat your favourite lady.


  • 2 oz. Absolut Vodka
  • 3 dashes Worcestershire Sauce
  • 2 dashes Chipotle Tabasco
  • 1 pinch Fresh Grated Horseradish
  • 1 Lime Wedge
  • 5 oz. Walter Caesar Mix
  • 1 Celery Stick
  • Celery Salt and Cracked Peppercorn Rim (1 part ground up peppercorns; 1 part celery salt)


  • Rim your 12 oz. cocktail glass with the lime wedge and dip the lip of the glass into the celery salt and cracked peppercorn rim.
  • Squeeze the juice from your lime wedge and place in the glass.
  • Add ice along with vodka, Worcestershire Sauce, Tabasco, horseradish and Walter Caesar Mix.
  • Cut a fresh stick of celery and stir the cocktail to incorporate ingredients.


3. South of Robson

lemon drop cocktail recipes

Photo courtesy Boulevard Kitchen & Oyster Bar

This is my spin on the classic lemon drop cocktail recipe. Follow these easy steps to create an old-time favourite — refashioned just for mom!


  • 5 oz. Ketel One Vodka
  • 5 oz. Sovrano Limoncello
  • 5 oz Fresh Squeezed Lemon Juice
  • 5 oz Pierre Ferrand Dry Curacao
  • 5 oz Honey Water* (1 part hot water; 1 part honey)
  • 3 dashes Peychaud’s Bitters
  • Lemon Peel


  • Shake all ingredients, except the bitters, in a cocktail shaker with ice.
  • Strain over fresh crushed ice into an old fashioned glass.
  • Add three dashes of Peychaud’s Bitters.
  • Garnish with a thin strip of lemon peel.

If you have any questions about the recipes above, come and say hello at Boulevard Kitchen & Oyster Bar where they’re served daily on our menu.

DH Vancouver StaffDH Vancouver Staff

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