As Mother’s Day approaches on the 10th of March, indulge her with a unique cocktail tailored to her preferences. Try one of these four easy cocktails that are simple to make and delicious, too!

For the coffee lovers: Drambuie espresso martini

Mother's day


25ml Drambuie Honeyed liquor

25ml Monkey Shoulder

50ml Espresso or cold-brewed coffee

5ml vanilla syrup (optional)


  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


60ml Mijenta Tequila Blanco

30ml Hibiscus and Raspberry Syrup

30ml lime juice

1 tsp of rosewater

Club soda


  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.


Soursop chunks (muddled)

25ml Simple syrup

25ml Fresh lime juice

50ml Copalli White Rum


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

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


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


  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.