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a close up of a bottle and a glass of wine

Image credit: Jeanmarie Theobalds


We have missed having our chefs in the teaching kitchen and thought it would be fun to highlight some of our chefs and see what they have been up do during these shelter-in-place times. To kick it off, we have Chef Michael Cecconi sharing a special Mother’s Day cocktail recipe!

Michael is spending his time Sheltering in Place, homeschooling his son, and making the best of this unique situation. His bottled cocktail line ( is thriving and available throughout the bay area. Michael (@themobilemixologist) produces a show, SIP Bar, on Instagram Live on Mon/Wed/Fri at 6pm PDT. On Saturdays at 11am PDT, his son joins him for SIPpieKids, where they detail a drink and food project that are fun ways to get in the kitchen as a family and cook.

Michael misses teaching at Kitchen on Fire and bartending terribly. But join him virtually at SIP Bar, and dive into his Instagram feed… there are plenty of ideas to keep you busy in the kitchen, drinking and eating well. Stay safe, and happy Mother’s Day to all of the mothers our there!

Strawberry 75


  • Nicest glass you have on hand

  • 1 oz strawberry-infused gin*

  • 1 oz simple syrup (1:1 hot water:sugar stir to combine)

  • 1 oz fresh lemon and/or/lime juice

  • 3 oz Champagne (or Prosecco or Cava)


  1. Have glass on hand

  2. Measure and pour base spirit, simple syrup, and citrus into shaker

  3. Add ice, shake & strain into glass

  4. Pour bubbly with vigor to mix with cocktail

* 2 cups gin, 4-6 strawberries, a blender, fine mesh strainer. Puree the gin and fruit in blender, strain out solids, enjoy gin in a variety of drinks, but most of all, show your mom that you love her enough to make a few DIY ingredients, and combine them artfully into just about the best brunch cocktail out there.