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BourbonBlog.com shares a few cocktails that are perfect for a warm day.

While originally came to us for Mother’s Day, toast to her any day with these themed cocktails…

Momosa

Cheers1 oz CAMUS VS Elegance  Cognac
1/3 oz Simple syrup
1/2 oz Violet Liqueur
3 oz Champagne Laurent-Perrier Brut

Combine CAMUS VS Elegance Cognac, simple syrup and violet liqueur.  Top with Champagne and garnish with raspberry or cheery
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Bubbles & PINK

Champagne Cocktail3 oz chilled Croft PINK Port
4 oz Champagne Laurent-Perrier Brut
.5 oz Cointreau
2 dashes bitters
1 lemon twist

Pour all ingredients into a Champagne flûte and give a quick stir.  Garnish with the lemon twist.

 

 

 

 

 

 

Spring Cooler CocktailSuburban

1 oz Fonseca BIN 27 Port
.5 oz Appleton Reserve rum
1.5 oz straight rye whiskey

Strain into a chilled martini glass and twist a swatch of thin-cut lemon peel over the top.

 

 

 

Violet Femme

Martinis1 oz        Lucid Absinthe
1 oz        Raspberry Liqueur
1 oz        Lemonade or sour mix
2 oz        Ginger Ale
1              Lemon Wedge

Fill a tall glass with ice and add Raspberry Liqueur, Lucid Absinthe and Lemonade. Cover with cocktailshaker and shake vigorously. Top glass with ginger ale, add a lemon wedge and serve.

 

 

 

 

 

Blush

Cherry Juice2 oz. Rhuby Rhubarb Liqueur
2 oz. vanilla vodka
Soda

Shake with ice and strain over one large cube into a chilled rocks glass. Top up with soda and garnish with fresh cherries.

 

 

 

 

 

 

 

Coffee cocktail

Coffee cocktail

Fig Coffee

.5 oz. fig preserves
.5 tsp dark brown sugar
4.25 oz. CAMUS Coffee French Roast
2 oz. CAMUS XO Elegance

Directions:  Prepare hot; stir to melt/blend; can also be chilled and served over ice.

 

 

 

 

 

 

VANILIA VICE – fresh and fruity; perfect for Mother’s Day brunch!

Strawberry Cocktail2 STRAWBERRIES, MUDDLED WITH 2-3 MINT LEAVES
1 1/2 PARTS SOBIESKI VANILIA VODKA
3/4 PART AGAVE NECTAR

MUDDLE STRAWBERRIES AND MINT IN A SHAKER; ADD ICE, SOBIESKI VANILIA VODKA, AND AGAVE NECTAR; SHAKE, AND THEN STRAIN INTO A HIGHBALL GLASS OVER ICE; GARNISH WITH MORE FRESH MINT LEAVES.

 

 

 

 

 

ALL THAT RAZZ – A refreshing sipper for backyard relaxation . . .

Lemon and Lime2 PARTS SOBIESKI RASPBERRY VODKA
3 PARTS LEMON/LIME SODA

ICE A TALL GLASS, THEN POUR IN INGREDIENTS; GENTLY STIR; GARNISH WITH LEMON OR LIME WHEELS, OR FLOAT A FEW FRESH RASPBERRIES.

 

 

 

 

EXPRESS MARTINI – Mom’s favorite drink, coffee, only better . . .

Espresso Martini 1 PART SOBIESKI ESPRESSO VODKA
1 PART KAHLUA
1 PART CAMUS FRENCH ROAST PREPARED AS ESPRESSO

SHAKE ALL INGREDIENTS WITH ICE; STRAIN INTO A CHILLED MARTINI GLASS; DROP IN A FEW FRESH RASPBERRIES, if available.
*FOR TRUE DECADENCE, TRY RIMMING THE GLASS WITH CRUSHED CHOCOLATE COVERED ESPRESSO BEANS

 

 

Lovely Lady

Roses and Champagne2 oz. Rhuby
2 oz. bubbly (Laurent-Perrier Brut Champagne, Cava or Prosecco)

Combine in champagne fluimage004te or coupe.

 

 

 

 

 

 

 

Rhuby Rose
image0044 oz. Rhuby
Cachaca
Lemon

 

Muddle lemon. Add Rhuby and shake with ice. Strain into a chilled rocks glass filled with crushed ice or a chilled coupe. To top it off add a splash of Cachaca. Garnish with a pink edible flower.

 

 

 

 

CAMUCCINO  

Cold:

1 oz          Camus Cognac VSOP Elegance
1 oz           Maison Camus Coffee French Roast
1 oz           Sugar Syrup
1.5 ozl       Light Cream

Brew the French Roast as an Espresso drink and let it cool down. Put all ingredients into the shaker and shake for about 10 seconds. Fill in the martini glass when chilled with strainer.
Three Maison Camus Coffee beans for garnish.

 

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