RECIPE: Mother’s Day Drinks

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Recipes via Jason Foust, North End BBQ



1 oz Fords Gin

.5 oz Raspberry Shrub*

.5 oz Chamomile Tea Syrup**

Dry Champagne


1 shell Raspberries

1 cup Apple Cider Vinegar

1 cup sugar


*Bring raspberries and vinegar slowly to a boil and simmer until raspberries are broken done completely.  Remove from heat, let cool, then strain out raspberry solids.  Reheat just to boil, add sugar and stir until dissolved.  Let cool, store in sealed container refrigerated.  Will keep for several months.


**make a bold tea with 2 tea bags per 1 cup water.  Bring strong tea just to boil and stir as much sugar as there is tea, until dissolved.  Let cool, store refrigerated.  Keeps for three weeks.


Mama Sangria

1 bottle German Riesling

6 oz Caballero Orange Liqueur


4 oz Fresh Lemon Juice

1 she’ll Raspberries

1/2 she’ll Strawberries, sliced

1 Blood Orange, sliced


Edible Flowers


Place all contents in bowl, cover and store overnight.


Mothers Mule

1.5 oz Vodka

.5 oz PAMA

.5 oz Fresh Lime Juice

.25 oz Real Passion Fruit

2 Dashes Bitter Truth Cucumber Bitters

Lime Wedge