It’s kind of a tease for the mom-to-be, but many a brunch cocktail are served at showers. If you’re a shower host and doing it all yourself or hosting at a BYOB restaurant, here are some great cocktail recipes you might consider serving your guests.
The mimosa is probably the most universal of all of the morning cocktail recipes, and maybe even the most well-liked.
Menning Mimosa recipe adapted from Martha Stewart
- 6 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons orange flavored liqueur, such as Grand Marnier
- Prosecco, chilled
- Fresh mint leaf
Mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.
Bloody Mary recipe courtesy of Martha Stewart.
I would say that bloody marys are an acquired taste. Not everyone cares for them, but I love ’em with brunch. The Danish Mary is another variation.
- 4 cups tomato juice
- Juice of 2 large lemons
- 1 to 2 tablespoons Worcestershire sauce
- 1 heaping tablespoon prepared horseradish
- 1 1/2 cloves garlic, passed through a garlic press
- 2 teaspoons coarsely ground pepper
- 1/4 to 1/2 teaspoon Tabasco sauce
- Unflavored vodka, to taste
- Lemon wedges
- Celery sticks
In a shaker, combine tomato juice, lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco and shake well. Add 1 part vodka to 3 parts juice mixture and shake again. Garnish with a lemon wedge and a celery stick or two.
Lemon Drop Champagne Punch by Martha Stewart.
Lemon is probably my most favorite flavor on the planet. This punch recipe sounds amazing and serving a punch bowl so that guests can help themselves is much easier than pouring drinks by the glass.
- 3 lemons, room temperature
- 1/2 cup sugar
- 1 bottle (750 milliliters) Champagne, chilled
- 3/4 cup best-quality vodka, chilled
- 4 ounces candied lemon peels
Peel a lemon zest in a continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, and stir to dissolve the sugar, and then bring to a boil. Remove from heat and add zest. Let cool for 2 hours.
Stir together champagne, vodka, lemon juice, and syrup into a punch bowl. Pre-garnish glasses with candied peels.