Mother's Day Cocktail

With Mother's Day on Sunday it is time to pull out all the stops. Many will bring out the bubbly and make mimosa's for brunch, but maybe the springtime weather calls for something fresh and fruity that can be made in advance to serve a crowd — cue the sangria. But, to mix up tradition, take a suggestion from Food Network star Christine Cushing and serve a version using white wine instead of the typical Spanish red. Stay in the Mediterranean and utilize an inexpensive vinho verde from Portugal or albariño from Spain. Both offer fresh and lively flavours that will make this a refreshing and fruity addition to your Sunday brunch.

From Food Network Canada:

Very, very refreshing! Perfect for a summer afternoon. Add any fruit that you have on hand. Peaches and apricots would be a great addition when in peak season.

Ingredients

2 cups vinho verde or a crisp white wine (500 ml)

1 ounce triple sec or fruit brandy, optional (30 ml)

1/2 cup apple juice (125 ml)

1 cup ginger ale (250 ml)

Juice of 1 lime

Juice of 1 lemon

1 lime, cut into wedges

1 lemon, cut into wedges

1 kumquat, sliced

1 starfruit, sliced

Small wedge watermelon, melon balled

Handful of strawberries or raspberries

8 mint leaves

Handful of ice cubes

Directions

Combine the vinho verde, triple sec, apple juice, ginger ale, lime juice and lemon juice in a pitcher. Add the lime wedges, lemon wedges, kumquat, starfruit, watermelon, strawberries or raspberries and mint. Add the ice cubes. Stir and serve.

Photo provided by Laura Padgett