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
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.
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.
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.
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.
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.
In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year.
A basic tomato base for a Bloody Mary, seasoned with horseradish, citrus, and hot sauce.
Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine.
A lightly spiked take on classic Southern Sweet tea from Edward Calhoun of Southpaw BBQ in San Francisco.
This brunch drink from Southpaw BBQ in San Francisco is like a cross between sangria and soda, with a kick of herbal complexity from Root liqueur by Art in the Age.
This mojito has been dressed up for a little winter partying with the help of muddled cranberries and a warm cinnamon and orange syrup, plus a dollop of dark rum for added richness.
This cocktail, made with beet juice, apple cider, star anise simple syrup, and rye, is perfect with hot apple fritters with syrup and thick slabs of country ham, fried brown at the edges.
This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
This cocktail from The Country Cat in Portland, Oregon, has everything you need at brunch, and more: grapefruit-infused gin, elderflower liqueur, rhubarb bitters and sparkling wine.