Mother’s Day Cocktails

Hi everyone,

As Mother’s Day is this weekend, I thought this would be a good time to talk about some fun and delicious cocktails that are a perfect fit for the day. That being said, let’s get into it.

The first cocktail we have is Hibiscus Iced Tea Cooler. I’ve made this before, with and without alcohol, and they’re really good and quite refreshing. This recipes makes 6 drinks.

What You Need:

• 5 cups of boiling water
• 4 hibiscus tea bags
• 2 cups of sparkling water
• 4 ounces of orange Vodka
• Ice
• Fresh mint (for garnish)
• Strawberries (for garnish)

What You Do:

• The first thing you’re going to do is take a large heat safe pitcher and fill it with the tea bags and the boiling water. Then let the tea bags steep for about five minutes.
• Once the tea bags have steeped, remove them from the pitcher and put it in the fridge so the tea can cool down.
• After the tea is sufficiently cool and you’ve taken it out of the fridge, add the sparkling water and orange vodka. Mix well and add some ice.
• Take the glasses you’re going to serve it in and add ice. Then pour the tea and garnish with fresh mint and a strawberry.
• Serve and enjoy!

Next up we have Rosé Raspberry Sorbet Mimosas. I love a mimosa and Mother’s Day wouldn’t be complete without it. This makes 8-10 drinks.

What You Need:

• 1 bottle of Rosé/sparkling wine
• 1 pint of raspberry sorbet
• Fresh herbs to garnish

What You Do:

• Take your champagne flutes and fill them with one small scoop of raspberry sorbet.
• Then fill your flute the rest of the way with your Rosé/sparkling wine and garnish with the fresh herbs.
• Serve and enjoy!

The second to last cocktail we have is Grapefruit Mojitos. Mojitos are great for any occasion and this one is really fresh and bright. This recipes makes 2 drinks.

What You Need:

• 2 large pink grapefruits
• 2-3 limes
• 2 tablespoons of honey
• 3-4 ounces of White Rum
• A handful of mint leaves
• Sparkling water

What You Do:

• The first thing you’re going to do is juice your grapefruits and limes. Filter that through a fine mesh strainer to make sure you don’t end up with any seeds or pulp.
• Then stir the honey into the juices until it’s dissolved.
• If you want to make both drinks at the same time, add ice, the rum, juice mixture and torn mint leaves into a shaker and shake well.
• To make one drink at a time, add a handful of ice, half the rum, half of the juice mixture and a few torn mint leaves into a shaker and shake well.
• Pour into your glass/glasses and give it a stir. Topping it off with the sparkling water.
• Serve and enjoy!

And the last cocktail we have is a Rose Lemon Spritzer. This can be made with or without the alcohol and this recipes makes 1 drink.

What You Need:

• 2 tablespoons of rose water
• 2 tablespoons of fresh lemon juice
• 1 1/2-2 ounces of Vodka
• 1-2 tablespoons of honey to taste, you can also use agave
• A few drops of pomegranate or blood orange juice
• 3/4 cup of sparkling water
• Fresh roses to garnish (optional)

What You Do:

• Take your cocktail shaker and fill it with ice. Then add the rose water, fresh lemon juice, vodka, honey and pomegranate/blood orange juice. Shake until well combined.
• Strain into your glass and top with the sparkling water. If using, garnish with the fresh roses.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these drinks I’d love to know how they turn out. And if you have any Mother’s Day cocktail suggestions send them my way.

Until next time, have fun making drinks and I hope you all have a happy Mother’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

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Mother’s Day Desserts

Hi everyone,

I was looking at the calendar and realized that Mother’s Day is coming up, so I thought that this was the time to start looking at different food and drink options. So today I’m going to be talking about a few different desserts that are perfect for Mother’s Day. My mom has a big sweet tooth, so finding something to make for her is always fun for me. That being said, let’s get into it.

The first dessert we have is Double Lemon Cheesecake Bars. I’ve made these before and they’re super good. This recipe makes 16 servings.

What You Need:

• 52 finely crush vanilla wafers
• 3 tablespoons of melted butter
• 4 eggs
• 4 softened 8 ounce packages of cream cheese
• 1 3/4 cups of sugar
• 3 tablespoons of flour
• 1 tablespoon of lemon zest
• 1/3 cup of lemon juice
• 1/2 teaspoon of vanilla
• 2 tablespoons of cornstarch
• 1/2 cup of water

What You Do (Cheesecake):

• The first thing you’re going to do is preheat your oven to 325 degrees Fahrenheit. Then line a 13 x 9 pan with foil, making sure to have a little foil going over the sides.
• Next take the finely crushed vanilla wafers and combine them with the butter and mix well. Pour that mixture into your foil lined pan and press down making sure to evenly distribute it and bake for 10 minutes.
• Your next step is separating 1 egg and refrigerating the yolk until you’re ready to use it. Then add the cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons of lemon juice, and vanilla to a large bowl and mix until well combined.
• Then add the egg white and the remaining 3 whole eggs one at a time, making sure to blend at a low speed until it’s completely blended and pour over your crust.
• Bake for about 40 minutes or until the middle is almost set. Cool for an hour then refrigerate for four hours.

What You Do (Lemon Glaze):

• Mix the cornstarch and remaining sugar together in a medium saucepan. Stir in water and the remaining lemon juice gradually until it’s well combined. Bring barely to a boil on medium heat and stir constantly until it’s clear and has thickened.
• Take the egg yolk that you reserved and beat it with a fork in a small bowl. To that stir in 2 tablespoons of the cornstarch mixture then pour that back in to the saucepan and stir until well combined.
• Cook that mixture for about 1 minute or until thickened, making sure to stir constantly. And cool slightly once it’s done.
• Take the lemon glaze and spoon it over the cheesecake. Pop that in the fridge for an hour or until it’s firm.
• Remove the cheesecake from the pan and slice.
• Serve and enjoy!

The next dessert we have is Chocolate Mousse. When it’s done right, chocolate mousse is one of my favorites and this is one of the good ones. This recipe makes 8-10 servings.

What You Need:

• 1 1/2 cups of mini marshmallows
• 8 ounces of semi sweet chocolate, chopped
• 1/2 cup of milk
• 2 cups of heavy whipping cream

What You Do:

• The first thing you want to do is add the marshmallows, chocolate and milk to a saucepan and heat it over medium low heat. Making sure to stir constantly until the marshmallows and chocolate are completely melted. Once they are completely melted, take off the heat and cool completely.
• Next take the heavy whipping cream and beat it in a large bowl until it forms stiff peaks.
• Then gently fold the chocolate mixture into the whipped cream until it’s well combined.
• Spoon the mousse into whatever dishes you’re serving it in and put in the fridge for about 3 hours or until it’s set.
• Serve and enjoy!

The second to last dessert we have is Strawberry Lemonade Cookies. Cookies are great for any occasion and this recipes makes 2 dozen.

What You Need (Cookies):

• 1 box of strawberry cake mix
• 2 eggs
• 1/3 cup of vegetable oil
• 2 tablespoons of flour
• 2 teaspoons of lemon juice
• 1 tablespoon of lemon zest

What You Need (Frosting):

• 2 cups of powered sugar
• 4-5 tablespoons of lemon juice

What You Do (Cookies):

• First up, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
• Next add the cake mix, eggs, oil, flour, lemon juice and lemon zest to a large bowl and mix until it’s well combined. Your batter should be kind of sticky.
• Then drop tablespoons of the dough onto the baking sheets and bake for 8-10 minutes. Cool the cookies completely once they come out of the oven.

What You Do (Frosting):

• Add the powdered sugar and 4 tablespoons of lemon juice to a medium bowl and beat until smooth. If the consistency isn’t where you want it, add the additional tablespoon of lemon juice.
• Spread the frosting over the cooled cookies.
• Serve and enjoy!

And the last dessert we have is Key Lime Pie Mousse. I love key lime pie and this is a very easy and time efficient way to make it. This recipe makes 10 servings.

What You Need:

• 2/3 cup of graham cracker crumbs
• 2 teaspoons of sugar
• 2 tablespoons of melted butter
• 2 cups of heavy cream
• 1 can, 14 ounces, of sweetened condensed milk
• 1/2 cup of key lime juice

What You Do:

• The first thing you’re going to do is take the graham cracker crumbs, sugar and butter and add them to a small bowl. Mix that together until well combined and evenly distribute into whatever you’re serving them in.
• Next, in a medium bowl add the heavy whipping cream and beat it until stiff peaks form.
• Then in a different bowl, add the sweetened condensed milk and key lime juice and whisk together until smooth.
• Take the key lime mixture and fold that into the whipped cream until it’s well combined.
• Spoon that over the graham cracker crumbs and pop in the fridge until you’re ready to serve.
• Garnish with a fresh lime wedge.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these I’d love to know how it turns out and if you have any Mother’s Day dessert recommendations let me know.

Until next time, have fun baking and I hope you all have a happy Mother’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

 

Mother’s Day cocktails

Hi everyone,

As Mother’s Day is Sunday and brunch is a very popular option, I thought I would give you guys some drink recipes that I love. They’re super easy and guaranteed to be a hit, so let’s get into it.

First up we have Moscato Wine Punch.

What you need:

• 1 bottle of your mom’s favorite wine. My mom, like myself is a white wine person
• Simply Lemonade, regular lemonade or one of the flavors. That is totally up to you
• Half a liter of Sprite
• Various fruits, I like blackberries, raspberries and strawberries.

What you do:

• Get a punchbowl and fill it with the wine, lemonade and the Sprite.
• You can put it in the fridge to chill, then add the fruit. Or you can put the fruit in the freezer and use that to chill the punch
• Serve and enjoy!

Next up we have Peach Sangria, this is great for any summer party and this recipe makes four to six drinks.

What you need:

• 1 bottle of dry white wine
• 1 cup of pineapple juice
• 1 cup of orange juice
• 3 ounces of peach brandy
• 2 ounces of triple sec
• 2 ounces of simple syrup
• 2 to 4 ounces of peach puree
• 1 Honey Crisp, Golden Delicious or Granny Smith apple. Cored and sliced
• 1 orange, sliced
• 3 peaches, pitted and sliced

What you do:

• Place all the ingredients in a large pitcher and put in the fridge to chill for at least eight hours, or overnight depending on when you’re going to serve it.
• Fill your glasses with ice and pour the sangria over top.
• Add fresh cut fruit on top to garnish.
• Serve and enjoy!

Our second to last cocktail is Strawberry Bellinis and this recipe makes four drinks.

What you need:

• 3 cups of strawberries
• 1/4 cup of powdered sugar
• 2 tablespoons strawberry Moscato
• 2 cups of rose champagne or prosecco
• Strawberries to garnish

What you do:

• Puree the strawberries in a blender or food processor and strain through a sieve.
• In a blender combine the strained strawberry juice, powdered sugar and strawberry Moscato and blend until smooth.
• Put in the fridge to chill for 30 minutes to an hour.
• Evenly distribute the strawberry mixture among four champagne flutes and top each with 1/2 cup of champagne or prosecco.
• Garnish with a strawberry, serve and enjoy!

And finally we have Sparkling Raspberry Lemonade. This one is non-alcoholic but you can add champagne to it.

What you need:

• 6 medium lemons
• 3/4 cups of sugar, divided
• 2 cups of thawed frozen raspberries
• 2 liters of Sprite

What you do:

• Add 1/4 cup of sugar to 1 cup of raspberries and gently mash. Let sit for 10 minutes.
• Juice all of the lemons and pour through a strainer. Add that to a pitcher with the remaining sugar.
• Add the Sprite and stir to combine. Put in the fridge to chill until you’re ready to serve.
• Garnish with the remaining frozen raspberries, if you want to add the champagne now would be the time to do it.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these drinks let me know how they turn out.

Until next time, enjoy your drinks and have a happy Mother’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage