Your standard mimosa is so five years ago, which is why Catalyst mixes it up every Sunday with a special one. On Mother’s Day, the Kendall Square restaurant will be serving a version called Mother’s Little Helper. It puts a light and floral twist on the brunch favorite by losing the orange juice and adding rhubarb simple syrup and violet liqueur. (To make the rhubarb syrup, bring equal weights of fresh rhubarb, water, and sugar to a boil, and then strain.) A pretty pale purple, it’s a summer sipper you’ll want to enjoy well beyond Mother’s Day.

MOTHER’S LITTLE HELPER

Makes 1 cocktail

1 ounce Tito’s vodka

¾ ounce rhubarb simple syrup

½ ounce violet liqueur (such as Rothman & Winter Crème de Violette)

Prosecco

1 orange peel (for garnish)

1. In a shaker with ice, put vodka, rhubarb syrup, and violet liqueur. Shake vigorously.

2. Double strain into a champagne flute and top off with prosecco.

3. Garnish with orange peel, preferably shaped into a rose on a toothpick that rests on top of the glass. Adapted from Catalyst

James Reed can be reached at jreedwrites@gmail.com.