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Entries tagged with 'brunch drinks'

Grilled Tomato and Toasted Chili Cocktail

Serious Eats Heather Meldrom 1 comment

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. More

Beretta's Pamplemousse

Serious Eats Maggie Hoffman Post a comment

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. More

Cinnamon Bun Hot Buttered Rum

Serious Eats Sydney Oland Post a comment

Everyone's favorite breakfast pastry, now in cocktail form. More

Bourbon Chocolate Eggnog

Serious Eats Sydney Oland Post a comment

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. More

Cranberry Bubbler

Serious Eats Sydney Oland 1 comment

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. More

Port Cobbler

Serious Eats Sydney Oland Post a comment

This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth. More

Blood Orange Punch

Serious Eats Sydney Oland Post a comment

Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch. More

Bourbon Maple Cider

Serious Eats Sydney Oland Post a comment

Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent. More

Sparkling Apple Tea

Serious Eats Sydney Oland Post a comment

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. More

North End Grill's Bloody Bull

Serious Eats Erin Zimmer Post a comment

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. More

North End Grill's Bloody Caesar

Serious Eats Erin Zimmer Post a comment

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. More

North End Grill's Bloody Smoky

Serious Eats Erin Zimmer Post a comment

In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year. More

North End Grill's Bloody Mary Mix

Serious Eats Erin Zimmer Post a comment

A basic tomato base for a Bloody Mary, seasoned with horseradish, citrus, and hot sauce. More

Heirloom Tomato Bloody Mary Mix

Serious Eats Anna Dunn 3 comments

Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine. More

Prohibition Sweet Tea

Serious Eats Maggie Hoffman Post a comment

A lightly spiked take on classic Southern Sweet tea from Edward Calhoun of Southpaw BBQ in San Francisco. More

Tom Haverford Cocktail

Serious Eats Maggie Hoffman 1 comment

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. More

Drinking in Season: Cranberry Mojito

Serious Eats Kelly Carámbula Post a comment

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. More

Beet Generation

Serious Eats Heather Arndt Anderson 2 comments

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. More

Apricot Rum Fizz

Serious Eats Heather Arndt Anderson 1 comment

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. More

French 79th

Serious Eats Heather Arndt Anderson Post a comment

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. More

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