Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.
'brunch drinks' on Serious Eats
Determined to find the tastiest and most creative Bloody Marys here in Boston, I penciled in a couple of weekends worth of boozy brunches, and set out to sacrifice myself for the cause.
"Each of our cocktails, whether they are for brunch or dinner," Hearth's Spirits and Service Director Christine Wright says, "has a New York spirit. We get as much of our food from the Greenmarket and local farms as possible, so we figured we should do the same with cocktails." Hearth opened their doors to a brunch crowd last weekend for the first time in ten years.
There's more to morning sparkling wine than the standard peach or OJ mixer. This eye-opening drink from Nopa in San Francisco features herbal Green Chartreuse and fresh lime juice.
Sometimes a drink is so delicious that it gets passed around the table—you have to taste this—and then everyone orders one (or two). The Pamplemousse at Beretta on San Francisco's Valencia Street is one of those drinks: bright, tart, as refreshing as the fresh grapefruit juice it's made with.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
Brunch cocktails walk a fine line, encouraging the drinker to get up and get moving while offering a gentle prod out of sobriety. Coffee makes an excellent vehicle for pepping up a drink, both in its natural form, mixed with Fernet Branca and topped with Angostura cream at Sun Liquor, while other tipples shake the drinker awake with friendly bubbles or bright citrus. Here are 5 Seattle brunch beverages that still haunt our day-drinking dreams.
December's social calendar is packed with office parties and dinner get-togethers, so pretty soon the celebration start spilling over into the daytime. The answer: a festive holiday brunch, served with copious daytime-appropriate cocktails. These recipes—all fun spins on the classics—are designed to make it easy to serve a crowd. Whether you're spending time with dear friends, or just using those extra cocktails to take the edge off a visit from your in-laws, this is the season to feel free to imbibe—especially in the morning.
Everyone's favorite breakfast pastry, now in cocktail form.
Any form of nog is truly a meal in a glass, and this egg-based cocktail is perfect for brunch. Here, it's jazzed up with chocolate and bourbon.
November is the beginning of the holiday season; the beginning of the whirlwind that starts with Thanksgiving and ends with a New Year's day hangover. Before everyone scatters, it's time gather some good friends and invite them over for an easy late-morning brunch. There are any number of recipes on Serious Eats to help you feed everyone, but I also wanted to make sure you have help getting cocktails in everyone's hands. Here are a few November-appropriate brunch drinks that are scaled to make it easy to serve a crowd.
The combination of cranberry simple syrup and fresh grapefruit juice makes this a festive morning cocktail. A splash of gin and a simple salt solution to bring out the flavors really makes this drink something special.
This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth.
Brunch is a great reason to share a meal with friends and family—but it's also a great excuse to have a cocktail in the morning with no sense of guilt. These autumn-appropriate cocktails evoke October with spiced pumpkin and cider as well as sweet maple, ginger, and tea. The recipes have all been written (and tested) to serve a crowd, so invite your loved ones over for bacon and a beverage.
Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch.
Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent.
Sparkling apple cider, black tea steeped with cinnamon sticks and a few drops of lemon juice make up this tasty grown up version of a non-alcoholic punch.
One of the biggest bummers for Bloody Mary fans is being served a weak, watered-down, pinkish drink. What you really want is a deeply red and tomato-y Mary that's amply boozy but not sad and diluted. She's the Mary you want to know. Here are five variations from the North End Grill, which all start with the same base of San Marzano tomatoes.
Here's a beefy take on the Bloody Mary. Rich beef stock goes into the tomato base with a roasted shishito pepper sitting on top.
This concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink then skewer the clam right on top of the highball glass.