You know those feisty old ladies who dress all crazy, say hilarious things and run around town like they’re running the place? They actually have an entire month dedicated to their fabulousness – and that month is February, officially called “Spunky Old Broads Month.” (We swear we didn’t make this up.)


In honor of all women over 50, we decided to share some classic cocktails recipes with a twist… because that’s what spunky old broads are, right?


The Homeward Angel


Manhattans are a total classic, but this recipe from the book Cooking in the Moment takes the drink we know and love and replaces Maraschino cherries with something more exciting.


  • Make pickled sour cherries a day ahead of time. In a small saucepan, combine 1 1/4 c. rice vinegar, a few small slices of fresh ginger, 15 black peppercorns, 1 1/4 c. sugar, 1/2 tsp. salt, and 1 cup water. Bring it to a boil.


  • Put 4 cups of pitted fresh sour cherries in a large heatproof jar and pour the hot vinegar mix over them. When they cool, cover them and refrigerate for at least a day.


  • To make the drink, pour 4 oz. rye whiskey, 1 oz. sweet vermouth, 1/2 oz. orange bitters and 2 splashes of the cherry pickling liquid over ice in a cocktail mixer. Shake well.


  • Strain into 2 chilled martini glasses, or pour over ice. Garnish with 2 sour cherries.


Champagne Mojito


Nothing beats a refreshing mojito, but this recipe brings it to the next level by adding some bubbly Champagne in place of the sparkling water.


  • In a large pitcher, combine 1 1/2 cups simple syrup with 2 cups packed mint leaves and 8 limes cut into wedges.
  • Muddle with a wooden spoon or muddler. Add 2 cups rum to the pitcher and stir until well combined.


  • To serve, mix vigorously and fill each glass 2/3 full and top with Champagne. Garnish with mint.


Watermelon Bloody Marys


We are filing this recipe away for the peak of summer because we know this quirky Bloody Mary would totally hit the spot. FYI: This recipe serves 4 adults and 4 children (juice version).


  • Working in batches, puree 12 cups of watermelon chunks (with seeds is fine) and 1 tsp. of sugar in a blender. Strain into a bowl through a fine sieve, pressing with a rubber spatula; discard solids. You should end up with 5 1/2 cups of juice.


  • For children’s drinks: Divide 2 1/2 cups of juice among 4 ice-filled glasses


  • For adult drinks: Stir remaining 3 cups watermelon juice with 1 1/2 cups tomato juice, 13 dashes hot sauce, 1 1/2 tsp. Worcestershire sauce, 1 1/2 tsp. salt, and 1/2 tsp. celery salt in a bowl set in a larger bowl of ice. Season with freshly ground pepper. Stir in 1 1/4 cups vodka and then divide among 4 ice-filled glasses.


  • Garnish adult drinks with a piece of watermelon and a celery stalk.


Cheers to the spunky old bats. They know how to throw them back and we’re making a cocktail to join them.