With the weather warming up and Easter & Mother's Day right around the corner, 'tis the season for brunch celebrations!

Here are 5 great cocktail recipes will have you and your guests saying "cheers!" to brunch…

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MIMOSA

1/2 oz triple sec
1 1/2 oz fresh orange juice
3 1/2 oz chilled Champagne
orange slice for garnish

Directions:

1. Pour triple sec, then orange juice into a champagne flute.
2. Top with champagne.
3. Garnish with orange slice.

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CHAMPAGNE FRUIT PUNCH

12 oz frozen fruit punch, partially thawed
10 oz frozen strawberries
2/3 cup orange juice
2 Tbsp lemon juice
24 oz ginger ale
1 qt Champagne
3 cups water

Directions:
1. Place a frozen ice ring in a punch bowl.
2. Add the fruit punch, water, strawberries, and juices.
3. Stir well.
4. Add ginger ale and Champagne, then stir again.

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BELLINI

2 oz peach juice or peach puree
4 oz Champagne
peach slices for garnish (optional)

Directions:
1. Pour the peach juice or peach puree into a Champagne flute.
2. Slowly top with the Champagne.
3. Garnish with peach slices and serve.

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BLOODY MARY

1.5 oz vodka
1/2 c tomato juice
2 tsp fresh lemon juice
Worcestershire sauce
Tabasco
celery stick for garnish
lemon wedge for garnish

Directions:
1. Add dashes of Worchestershire Sauce, Tabasco, salt and pepper into highball glass.
2. Pour vodka, tomato sauce, and lemon juice into the highball with ice cubes.
3. Stir gently.
4. Garnish with Celery Salt and lemon wedge (optional).

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SCREWDRIVER

2 oz vodka
5 oz orange juice

Directions:
1. Pour all ingredients directly into highball glass filled with ice.
2. Stir gently.
3. Garnish with orange slice.