3 Bartending Moms Share Their Mother’s Day Cocktail Recipes

And tell us how they make bartending and motherhood work.

The Breakfast in Bed by Natasha David gets a bouquet of mint as its garnish.

Join the Edible Collective and you’ll be joining the Edible Community. The Collective is made up of the people who make what we eat and drink.

The Collective‘s goal is to create a culture of collaboration up and down the food and drink chain. Think of it as a roundtable where bartenders, chefs, makers and farmers share ideas, education, enlighten and enhance skills.

When Mother’s Day rolls around on Sunday, you should hand your mom a nice drink along with those flowers. To get a sense of what moms really want, we went to the experts: bartending moms. Here, they tell us what their biggest challenges are as new mothers in the industry and give us a delicious recipe you can shake up this weekend.

Natasha David, Nitecap
“I’m going to be completely honest here—no sugar coating: It’s hard. Being a mom is a 24 hour a day job, and owning and operating a bar is a 24 hour a day job. So it’s not so much about balance as it is about prioritizing, asking for help (which is something I have never done before!) and accepting that not everything is going to be perfect. That being said, it’s a beautiful, messy, turbulent, fulfilling and happy journey, and I wouldn’t change it for a thing.”

Breakfast in Bed 
2 oz Carpano Antica
.75 oz Lemon Juice
.5 oz simple syrup
1 tsp. Brancamenta
1 barspoon Orange Marmalade

Instructions: Shake, strain. Double rocks glass with crushed ice. Garnish with a lavish mint bouquet.



Lucinda Sterling, Middle Branch & Seaborne

“Motherhood and bartending bring a series of surprises. The way to balance both is to be well prepared for anything that can happen. Leaving enough time to be ready for work is a good life practice, in general. Learning how to juggle wouldn’t hurt, either.”

Conquistadors
1 oz Mezcales de Leyenda San Luis Potosi
1 oz Teeling Small Batch Irish Whiskey
.75 oz Perfect Puree Pear
.5 oz allspice
.75 oz fresh lemon
orange bitters
club soda

Instructions: Mix all ingredients in a shaker tin and shake with ice. Strain into a Collins glass over ice. Top with club soda.  Garnish with an orange wedge.

Jade Sotack, Jupiter Disco
“Balancing bartending and motherhood? There is no balance; there are good days, bad days, days where I get to take naps snuggled up to the sweetest baby, and days where I am running on three hours of sleep and chugging coffee. I just enjoy the time I have both at work and at home and try to stay in the moment. I know that someday I’ll look back at this time in my life, lack of balance and all, and miss it, so I’m doing my best to enjoy it now!”
Mother Lover
1 oz Novo Fogo Silver Cachaca
.5 oz Fernet-Branca
.75 oz lemon juice
.75 oz honey
1 strawberry
1 orange slice

Instructions:
Muddle strawberry and orange slice in tin. Add remaining ingredients to tin. Shake. Strain into coupe and top with prosecco. Garnish with a flower.

 

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Alicia is the associate editor of Edible Manhattan and Edible Brooklyn.