Cocktails of the Week: For Mother’s Day and Beyond

Even if, as forecasters predict, Mother’s Day in the New York metro area is a washout, there are plenty of ways to make merry with mom, including mixing up a batch of fresh spring cocktails. (The four offerings below can also work any time.)The drinks were created by Pamela Wiznitzer, creative director of Seamstress New York (and USBG NY chapter president), and Gates Otsuji (for the Frere Thomas cocktail), mixologist at Swig + Swallow and regional chef de bar at The Standard Hotel. 


A tropics-inspired spritz topped off with a splash of sparkling rosé.

Island Time Spritz

1 part Sugar Island Coconut Rum

1 part Pineapple Juice

¾ part Lemon Juice

¾ part Aperol

¼ Simple Syrup

Sparkling Rose

Combine together over ice. Garnish with pineapple chunks on a skewer.


Smooth vodka compliments watermelon and hibiscus syrup for an eye-catching light libation

Watermelon Crush

2 parts Ménage à Trois Vodka

3-4 pieces Watermelon

½ part Hibiscus Syrup (Boil hibiscus tea; once hot, add in equal parts white sugar to the tea and let dissolve)

¾ part Lime Juice

½ part Coconut Water

Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.


A  beer cocktail with a refreshing twist that combines tequila with lemon and a splash of Hefeweisen.


1 ¼ parts Tres Agaves Reposado

¾ part Lemon

½ part Cointreau

½ part Simple Syrup


Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.


(Frere Thomas refers to Thomas Bache-Gabrielsen, the founder of Bache-Gabrielsen, the cognac brand)

BG Frère Thomas

2 parts Bache-Gabrielsen American Oak

¾ parts Tangerine Cordial

¾ parts Lemon Juice

Dianthus flower or clementine wheel as garnish

Combine all ingredients, shake and fine-strain into a coupe glass. This drink also works in large format, and makes a marvelous, brightly colored punch.