Mother’s Day Boozing & Brunching


Cocktails May 10, 2015 No Comments.

Share article:


happy-mothers-day-jpg

This Sunday morning fix up some fluffy pancakes and raise your glass to the woman who does it all, your mother. Moms play a role unlike any other, and today they deserve breakfast and a strong cocktail for putting up with our shenanigans. We’ve paired up a couple of sweet recipes for the one who changed our diapers, kissed our scraped knees, cheered us on when we were benched, and stood strong through our awkward teenage emo phase.

For a breakfast full of warm sweetness check out this pairing!

Blood Orange Screwdrivers
Ingredients:
12 ounces vodka
2 ounces Aperol
1 pint chilled blood orange juice
8 Blood orange wheels

Directions: In a pitcher, stir the vodka with the Aperol and blood orange juice. Pour into 8 ice-filled highball or Collins glasses and garnish with the blood orange wheels. Recipe found via: foodandwine.com

Paired with some decadent pancakes:

Cinnamon Roll Pancakes
For the pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil

For the cinnamon filling:
½ stick unsalted butter, room temperature
¼ cup plus 2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon

Directions:
1. Make cinnamon filling: In a medium bowl, stir together butter, brown sugar, and cinnamon. Spoon the filling into a quart-sized heavy zip baggie, and set aside.
2. Make the pancakes: In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
3. Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray. Use an Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle, about 4 inches in diameter. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling, and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake, and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Rewarm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. Recipe found via popsugar.com.

OR play off of lighter, fruity and floral flavors with this pairing!

Pamplemousse
Ingredients:
1 ounce London dry gin
½ ounce St. Germain eldflower liqueur
1 ounce fresh grapefruit juice
½ ounce fresh lemon juice
1 large basil leaf, for garnish

Directions: Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Pour through a fine strainer into a chilled coupe and garnish with the basil leaf. Recipe found via foodandwine.com

Paired with a healthy flourless pancake!

Blueberry Oatmeal Pancakes
Ingredients:
2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 eggs
¼ almond
1/3 cup honey
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Directions:
1. Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
2. Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
3. Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Recipe found via allrecipes.com.

Cheers and don’t forget to pair each bite and sip with a toast of love for your mama!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>