Mother’s Day Brunch Cocktail

In my pursuit of the perfect Mother’s Day cocktail, two words came to mind: champagne and pink. With that, I narrowed down my search and found this recipe for a “Lemon Champagne Cocktail” from the Food Network by Giada De Laurentiis (see original recipe here). The ingredients appeared to be the perfect combination of simple, refreshing, and appropriately boozy (not too weak; not too strong) for Mom. So I headed to the grocery store, made a few recipe tweaks to my liking, and re-created this tasty cocktail, which I have dubbed the Mother’s Day Brunch Cocktail.

Ingredients (serves 6–8):

• 1 12-oz. container of frozen, pink lemonade (I chose pink lemonade to add a little more color)
• 1 3/4 cups vanilla vodka (I went with Vanilla Bean Skyy, but the original recipe shares advice on how to diffuse your own vodka, if that interest you)
• 1 750 ml. bottle rose champagne, chilled (I picked Korbel’s Brut Rosé)
• Fresh mint sprigs

Directions:

1. Combine frozen lemonade and vanilla vodka into a punch bowl (I love using carafes, as pictured below, but the recipe is just slightly too much for one carafe. Keep that in mind before before pouring willy-nilly).
2. Pour champagne into bowl slowly.
3. Serve in individual glasses over crushed ice and garnish with a mint sprig.
4. Enjoy.

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