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Raise a Toast to Mom

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Red Velvet Cocktail at Morton's.

Are you planning a brunch for Mother’s Day? Try one of these eye-openers from Morton’s the Steakhouse, 300 E. Crockett St., and Fogo de Chão, 849 E. Commerce St.

Red Velvet Cocktail

2 ounces Lindemans Raspberry Lambic
4 ounces Prosecco
5 ounces Chambord
Lemon peel
1 raspberry

In a mixing glass, stir in the lambic, Prosecco and Chambord with ice for 5 seconds. Strain into champagne flute.

Squeeze lemon peel over glass and discard peel. Garnish with fresh raspberry on a pick. Drink should have a foam cap.

Makes 1 cocktail.

From Morton’s the Steakhouse

Elderflower Elixir and Super Fruit Sunrise from Fogo de Chão.

Elderflower Elixir

2 ounces Patrón Silver Tequila, or more to taste
1 ounce St. Germain Elderflower Liqueur, or more to taste
2 ounces freshly squeezed lime juice
Club soda

In a highball glass filled with ice, pour in tequila, St. Germain and lime juice. Finish with club soda. Stir. Garnish with mint and raspberries, to taste.

Makes 1 cocktail.

Adapted from Fogo de Chão.

Super Fruit Sunrise

1 ounce VeeV Açai liquor, or to taste
1 ounce Patrón Silver Tequila, or to taste
1 ounce Pama Pomegranate Liqueur, or to taste
1 ounce freshly squeezed lime juice
Club soda

In an ice-filled Tom Collins glass, pour in VeeV, tequila, Pama and lime juice. Finish off with club soda. Garnish with lime and raspberries to taste.

Makes 1 cocktail.

Adapted from Fogo de Chão.

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