Thyme, gin, and elderflower liqueur gently enhance sparkling wine in this cocktail adapted from Eleven Madison Park in New York. More

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

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

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

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

When warm days are chased by chilly evening breezes, I crave autumnal things like nubby sweaters, terra cotta earth tones, and crisp glasses of pomegranate juice with a splash of delightfully bitter Campari. To lighten things up for brunch, a little grapefruit juice does the trick. More

To make this cobbler extra cobbler-y, I add a muddled vanilla bean a bit of cinnamon to my sugar. Other soft berries like blackberries, sylvanberries, loganberries or marionberries may also be used if you have them on hand. More

This brunch drink is based on the café Borgia, which is the first coffee drink I ever tried. Espresso, chocolate, steamed milk and orange zest: I was hooked. This grownup version is made with chilled Stumptown coffee, homemade coffee liqueur, a little chocolate liqueur, a dash of orange bitters, and topped with frothed milk. More

This is a lovely, iced tea-colored sipper that refreshes perfectly, and wonderfully complements a smoky prosciutto on toast. It's drier than your standard Pimm's Cup, with just soda, ginger, and lemon slices instead of sweet sparkling lemonade, and wedges of heirloom cantaloupe instead of cucumbers (they're botanical cousins). More

A lighter version of the classic, this cocktail uses coconut water ice cubes in lieu of all that thick coconut milk. More