The mimosa is the peanut butter and jelly of cocktails.
It's a classic combination – orange juice and sparkling wine – and never fails to please. But would you serve Mom peanut butter and jelly for Mother's Day brunch?
We don't think so – and neither does Granite City Brewery & Pub.
The restaurant on Coldwater Road is putting a twist on the brunch staple for Mother's Day on May 13. Its version features orange juice, sparkling wine and a "float" of Chambord, a black raspberry liqueur.
"A (Mother's Day) cocktail is just something that we've always done," says Justin Dirig, managing partner at Granite City. "It's nice to get Mom a little break."
The restaurant will also feature a pomegranate mojito on its brunch menu. The cocktail is made with Bacardi rum, limes, muddled mint leaves and is topped with pomegranate liqueur.
If you'd like to make your own cocktails for Mom, here are some recipes that take it up a notch.
Jazz up a boring mimosa by adding other fruit liqueurs to make it even more delectable.
2 ounces PAMA Pomegranate Liqueur
2 ounces Champagne
1/4 ounce orange liqueur
1 ounce fresh orange juice
Combine all ingredients except Champagne in a shaker. Add ice and shake vigorously. Strain into a chilled flute and top with Champagne.
– PAMA Spirits
Tulipe de Lis
This floral cocktail is a perfect complement to a vase of flowers on the breakfast tray.
2 ounces Denizen Rum
3/4 ounce St. Germain Elderflower Liqueur
3/4 ounce fresh lime juice
1/2 teaspoon granulated sugar
Place sugar and lime juice in a shaker and stir to dissolve sugar. Add remaining ingredients with ice and shake well. Strain into a chilled cocktail glass and garnish with a wedge of lime. For an added touch, garnish with a tulip petal.
– Denizen Rum
Double up the occasion and welcome in warmer weather with this sparkling, fruity tipple.
1 ounce PAMA Pomegranate Liqueur
1 ounce blueberry vodka
1 ounce lemon juice
1/2 ounce simple syrup
Garnish: blueberry, kiwi and strawberry spear
Combine all ingredients except club soda in a shaker. Add ice and shake vigorously. Strain into a highball glass, fill glass with ice and top with soda. Garnish with a kiwi, strawberry and blueberry spear.
– PAMA Spirits