Chic and bubbly Mother’s Day cocktails to toast the most special lady in your life

A nice homemade brunch and a bouquet of her favorite flowers will already go a long way in making your mom feel loved and appreciated this Sunday. Want to take it a step further?

Put on your bartender’s cap and give your Mother’s Day celebration a well-deserved upgrade with these three sparkling cocktail recipes that are equal parts easy, fancy, and delicious.

Classic Champagne Cocktail

Soak a sugar cube by holding it in place on top of a bottle of Angostura bitters and flipping them upside down. Drop the soaked cube into a chilled champagne flute, top with cold champagne and garnish with a thin strip of lime zest.

Pomegranate & Thyme Spritz

For 1 pitcher (8-10 servings):

In large pitcher, combine 1 cup vodka, 3/4 cup fresh orange juice, and 1/2 cup pomegranate and thyme syrup. Stir and refrigerate if not serving right away. When ready to serve, stir in 1 750-ml bottle cold prosecco, cava, or other dry sparkling wine. Serve poured over ice with pomegranate seeds, a sprig of thyme, and an orange twist for garnish.

For the pomegranate and thyme syrup:

Combine ½ cup each granulated sugar and pomegranate juice in a small saucepan and bring to a simmer, stirring regularly until the sugar is fully dissolved (10-15 minutes). Remove from heat and stir in 6 fresh thyme sprigs, 1 teaspoon grated orange zest, and 2 tablespoons fresh orange juice. Let cool to room temperature (about 15 minutes) and strain into a sealable container. Store in the refrigerator for up to 1 week after use.

Lavender French 75

In a Collins or Highball glass 3/4 filled with ice, combine 2 oz gin, 1 oz lavender syrup and 1/2 oz fresh lemon juice and gently stir. Top with cold champagne, prosecco, cava, or other dry sparkling wine.

For the lavender syrup:

Combine ½ cup each granulated sugar and water in a small saucepan, add 1/2 teaspoon dried lavender and bring to a simmer, stirring regularly until the sugar is fully dissolved (10-15 minutes). Continue to cook for 10 minutes and remove from heat. Let cool to room temperature (about 15 minutes) and strain into a sealable container. Store in the refrigerator for up to 1 week after use.