SHOP TODAY FROM 9:00 am - 5:30 pm OPEN NOW
SHOP TODAY FROM 9:00 am - 5:30 pm OPEN NOW


With Mother’s Day coming up this weekend, it’s time to cheers to yo mama!

We have listed our top 5 favourite cocktails and mocktails to celebrate mum this weekend for the perfect touch of  “homemade” that shows you care! Plus, how much do you love the term mum-osa? Can’t visit mum this weekend? Jump on zoom with a fresh cocktail in hand and host a virtual happy hour with your mum and siblings.
Tip* To make these look extra special grab some cute mason jars from Kmart!

#5 Strawberry ‘Mum-mosa’

  •  2 cups sparkling wine
  •  1 1/2 cups diced strawberries
  • 1 cup ice
  •  tools: blender

Step 1: Prep Strawberries

Start by washing and dicing the strawberries. Don’t like pulp? Juice the strawberries using a juicer. No juicer and still hate pulp? Strain after blending.

Step 2: Blend and pour over ice.

Blend ice, sparkling wine and strawberries together until smooth.
Serve in champagne flutes and garnish with a strawberry. Bottoms up! Find Recipe at

# 4 Pineapple Mango Rum Punch

  • 3 oz of pineapple coconut juice
  • 3 oz of coconut rum
  • 1 oz of mango juice
  • 1 oz of orange juice
  • splash of grenadine (mainly just for looks)
  • lime slices and/or orange zest for garnish
  • edible flowers for garnish(you can also use light or dark rum here instead)

Step 1: Combine all juices.

Combine all juices (pineapple coconut, mango, and orange) and rum. Then stir. Tropical rum drinks like this can be used with all kinds of fruit juices.

Step 2: Stir and pour over ice.

I like using nugget ice for cocktails because it looks really pretty. Plus, I like chewing ice and this one is the best!

Step 3: Add colour.

This is an optional step, but I like adding a splash of grenadine for colour to rum punch cocktails. The grenadine will fall to the bottom and give the drink a pretty ombre look. It’s not a necessary step, but definitely adds an unexpected pop of colour – great for parties.

Step 4: Garnish.

#3 Sweet Sunrise

To take this cocktail up a notch, add lime, orange zest, and/or edible flowers for garnish. I like using orchids for a drink like this because it makes such a big impact. Did you know that orchids are actually edible? 

Step 1: Gather Ingredients

Step 2: Fill highball glass with ice and orange juice (2 ounces tequila if preffered for a twist)

Step 3: Slowly pour grenadine over the juice. It will sink to the bottom and slowly rise to the top as you drink.

Step 4: Garnish with an orange slice.

Step 5: Serve and enjoy!

#2 Baby Bellini

  • 2 ounces peach nectar
  • 2 ounces sparkling cider (or more to fill glass; chilled)
  • Optional garnish: peach slice

Step 1: Pour the peach nectar into a Champagne flute.

Step 2: Slowly add the sparkling cider.

Step 3: Garnish with a peach slice, if available.

Refrigerate any leftover peach puree or juice in the refrigerator for up to one week or freeze it to use for up to three months.
Peach nectar will add the most peach flavour. Look for peach nectar in the juice section of the grocery store. Nectar will be more concentrated than peach juice, but you can use peach juice if that is what is available.
Find the recipe at

#1 Spiced Winter Mojito

  • 4 measures Christmas Rum
  • 2 measures homemade gingerbread syrup (or more, to taste)
  • juice of two limes
  • 20 mint leaves
  • ginger beer to top up
  • fresh cranberries and mint to garnish
  • crushed ice to serve

Step 1: Put the rum, gingerbread syrup, lime juice and mint leaves in a large glass or jar.

Step 2: Muddle the leaves to release the lovely mint oils — you just need to bruise the leaves

Step 3: Divide the cocktail between two highball glasses filled with lots of crushed ice.

Step 4: Top with chilled ginger beer and stir. Taste and adjust the sweetness if needed.

Step 5: Garnish with a fresh mint sprig and a couple of cranberries threaded onto a cocktail stick.

Christmas Rum
  • 1 large bottle dark rum
  • 1/4 cup raisins
  • 1/4 cup sultanas
  • 2 cinnamon sticks
  • 4 star anise
  • small clementine, sliced thinly
  • orange and lemon peel strips
  • 1 large jar

Step 1: Put all the ingredients in a large jar

Step 2: Keep in the fridge for at least two days before using. After two days you can strain the rum and use it in cocktails.

Find the recipe at