Try from these four incredible cocktails to celebrate Mother’s Day in style. There’s one for every person, no matter their taste.

For the coffee lovers: Drambuie espresso martini

Mother's day

Ingredients:

25ml Drambuie Honeyed liquor

25ml Monkey Shoulder

50ml Espresso or cold-brewed coffee

5ml vanilla syrup (optional)

Method:

  1. Shake all ingredients with ice and strain into a chilled martini style glass.
  2. Garnish with three coffee beans and enjoy!

For the tequila lovers: Mijenta La Rosa

Ingredients:

60ml Mijenta Tequila Blanco

30ml Hibiscus and Raspberry Syrup

30ml lime juice

1 tsp of rosewater

Club soda

Method:

  1. Shake all ingredients with plenty of ice.
  2. Strain into a highball glass with fresh ice and top with Club Soda.

For those looking for an adventure: Waluco’s ‘Soursop Daiquiri’

Rum expert and Copalli’s Assistant General Manager Waluco Maheia knows the flavours of the rainforest better than anyone else, and offers to share a taste with his ‘Soursop Daiquiri’. Mixing soursop – a tropical fruit with a scent like pineapple and a taste somewhere between strawberry and apple, but with sour, citrus notes, it’s the perfect Daiquiri with a twist. It’s perfect for Mother’s Day.

Ingredients:

Soursop chunks (muddled)

25ml Simple syrup

25ml Fresh lime juice

50ml Copalli White Rum

Method:

  1. Shake all ingredients with ice and strain on the rocks or neat.

For the sweet lovers: Mix Mann’s Spiced Maple Sour

Ingredients:

For the spiced maple syrup:

50ml pure Canadian maple syrup (preferably dark syrup for its robust taste)

100ml pure Canadian maple syrup (preferably amber syrup for its rich taste)

6 pink peppercorns

2 cloves

2 prongs of star anise

1 cinnamon stick

Zest of 1 orange

For the cocktail:

50ml London Dry Gin

15ml homemade spiced maple syrup

10ml xO brandy/cognac

1.5ml banana liqueur

20ml freshly squeezed lime juice

6-8 basil leaves

Dash of aromatic bitters

Method:

  1. For the spiced maple syrup, heat over a low heat for 6 minutes, stirring occasionally.
  2. Allow to cool and transfer to a jar to infuse overnight for up to 24hrs to create a rich spiced flavour.
  3. Strain out spices and store in fridge.
  4. To make the cocktail, muddle basil leaves in the base of a shaker with lime juice, and rest of ingredients and stir well, add ice and shake for 20 seconds. Strain into a tumbler filled with ice.
  5. Garnish with dehydrated orange, star anise, basil leaves, dried banana glazed with pure Canadian maple syrup, and sprinkle with pistachio and pink peppercorns.