Traditionally, Mother’s Day brunch is a time for fruity, sparkling cocktails. But not all moms are mimosa moms. If yours would be more excited to start the day with brown liquor, bartender Erin Murtagh of Gardner in Austin, Texas, has something she'll be into: the Macallan Horchata, a creamy, boozy and brunch-appropriate concoction of homemade oatmeal horchata, maple-cinnamon syrup, coffee bitters and smoky Scotch. Here, Gardner's recipe and six more brunch-friendly whiskey cocktails.
Makes 1 drink
2 ounces Macallan 12-year
1 1/2 oatmeal horchata (blend 1 cup oatmeal with 3 cups water briefly, pour into an airtight container and let sit overnight)
1 1/2 maple-cinnamon syrup (see note)
3 dashes coffee bitters