Recipes and photography produced by content creator and cocktail enthusiast, Lauren Rabins, in partnership with 90+ Cellars. 

It’s finally spring: a time for blooms, bubbly and fruity flavors. What better way to celebrate the season than sharing a brunch cocktail with friends? Whether you’re celebrating Mom for Mother’s day, or simply sunshine, these 3 brunch cocktails are sure to please. Cheers!

APRICOT SPRING SPRITZ with Lot 141 Prosecco

There are so many things to love about this cocktail! Dry, crisp Prosecco is complimented by the sweet aromas of apricot puree, while natural notes of elderflower are highlighted by added liqueur. This recipe makes plenty puree, so if you’re hosting, grab a few extra bottles of bubbly and make a big batch for your guests to sip on. Bonus! Lot 141 Prosecco is made with certified organic grapes!

Recipe:

Servings – 5

Prep – 5 minutes

Total – 5 minutes

Ingredients:

• 15 oz can of apricot halves in 100% juice (do not drain)
• 1 oz elderflower liqueur
• 1 bottle 90+ Lot 141 Prosecco, chilled
• 5 dried apricot for garnish, optional

Directions:

1. Blend apricots with elderflower liqueur until pureed. (This will make a lot of extra puree, so feel free to store the extra in the refrigerator for up to a week to make another round of cocktails!)
2. Combine 3 oz. puree with full bottle of Lot 141 Prosecco. Stir to combine.
3. Strain evenly into glasses. Garnish with dried apricot if desired.

 

GRAPEFRUIT-STRAWBERRY BRUNCH PUNCH with Lot 33 Rosé

The flavors in this gorgeous punch really allow the notes of strawberry and cherry in the rosé to shine. Fruity, but not overly sweet, this cocktail is sure to be a favorite. It’s perfect for a spring bridal or baby shower or Mother’s Day brunch!

Recipe:

Servings – 2

Prep – 5 minutes

Total – 5 minutes

Ingredients:

• 1/2 cup freshly squeezed grapefruit juice, chilled
• 1/2 cup Lot 33 Rosé, chilled
• 5-6 strawberries, halved

Directions:

1. Use a blender to combine ingredients until smooth.
2. Strain evenly into 2 glasses. Garnish with fresh strawberries if desired.

 

ORANGE-COCONUT MIMOSA SMOOTHIE with Lot 143 Moscato d’Asti

What’s not to love about two brunch favorites combined? This Mimosa Smoothie boasts classic flavors with a modern twist. Creamy coconut-orange and lightly effervescent Moscato with notes of juicy peach and honey; there’s no better way to welcome spring. 

Recipe:

Servings – 4

Prep – 5 minutes

Total – 5 minutes

Ingredients:

• 12 oz frozen orange juice concentrate
• 1 cup vanilla coconut milk, unsweetened (in the refrigerated section)
• 1 cup Lot 134 Moscato d’Asti
• 1 cup ice cubes
• Toasted coconut, for rimming glasses

Directions:

1. Moisten the rims of 4 glasses using extra coconut milk. Dip the rims in a shallow bowl filled with toasted coconut.
2. Combine all ingredients in blender and blend until smooth. Divide evenly between glasses.