Mother’s Day Pretty in Pink Cocktails (or White or Espresso)

May 6, 2018 – Cocktails for Mom!  Let’s wow Mom on her special day with a pretty pink cocktail, or one that is creamy white and delicious, or one that involves coffee in a fashionable espresso shade.  We’ve got choices.

The Strawberry Mamie Taylor has a wonderful history.  It dates back to 1899!  Mayme Taylor was a nationally celebrated entertainer touted as an opera singer back in the day but she was more vaudeville star.  She claimed she invented the drink, which for some reason was spelled Mamie Taylor.  The cocktail was essentially Scotch whisky and ginger ale.  It became wildly popular for a few years then faded away.  It didn’t include strawberry anything but Giuseppe Gonzalez of the Suffolk Arms in New York City has his own take on it for the 21^st century.  You can bone up on Mayme Taylor and charm Mom with the details in a delightful article by Eric Felten in The Wall Street Journal.

If Pina Colada is one of Mom’s favorite drinks, use the best rum in the world.  Did you know that the prestigious Wine and Spirit Competition in London named Flor de Caña from Nicaragua Global Rum Producer of the Year in November 2017?  This is a really easy-to-make recipe as long as you can handle a blender.

Two other no brainers are Lobo Negro which gets it hue from muddled blackberries, and Espresso Martini that definitely has more kick than a cup of morning joe.

The Neo Fleur does involve juicing a cucumber but look how pretty it is. Hibiscus syrup is easy to make but is also available in some stores or at Amazon.  It is sweet, tart and floral adding zing to other drinks, too.  It keeps in the fridge.  We’re seeing more and more recipes calling for cucumber juice.  Use a juicer or peel a cucumber, cut in half vertically, use a teaspoon to scrape out the seeds, blend then strain off the juice.  Serve Neo Fleur in a Champagne flute for an elegant touch.

Strawberry Mamie Taylor

Created by Giuseppe Gonzalez (Suffolk Arms, NYC)

2 parts Monkey Shoulder Scotch Whisky

.5 part lemon juice

.75 part ginger syrup

.25 part strawberry puree

Method:  In a cocktail shaker, shake ingredients together.  Pour over ice in rocks glass and top with soda.

Flor de Caña Pina Colada

2.5 parts Flor de Caña 7 Rum

3 parts pineapple juice

1 part coconut cream

Method: Combine the Flor de Caña 7, pineapple juice and coconut cream in a blender. Add a cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Lobo Negro

2 parts Montelobos Mezcal

3/4 part ginger syrup

1 part fresh lime juice

4 blackberries

Method: Add blackberries to a cocktail shaker and muddle. Combine the rest of the ingredients and shake well to mix. Strain over fresh ice into a rocks glass. Garnish with 3 blackberries on a pick.

Espresso Martini

2 oz Reyka Vodka

1 oz espresso

3/4 oz 1:1 simple syrup

Method:  Shake with ice and strain into a chilled coupe.

The NEO Fleur

1.5 parts FACUNDO NEO Rum

.75 part hibiscus syrup

.5 part cucumber juice

.75 part fresh lime juice

.5 part Martini Bianco Vermouth

Method:  Add all ingredients to cocktail shaker with ice. Shake vigorously. Serve in a chilled Champagne glass, and garnish with an elegant cucumber twist.