These drinks work especially well with savory brunch items such as egg dishes, sausage and bacon, home fries, casseroles, etc.:
With its healthy dose of tomato juice, and its spicy, salty seasonings, this tall, vodka-laced drink’s been a classic since it was first introduced at Harry’s Bar in Paris after WWI. Leave out the vodka, and you have a Virgin Mary. Or use Clamato (Mott’s clam/tomato) juice in place of tomato, as was always popular when I was growing up in Canada, and you have a Bloody Caesar. (Classic Bloody Mary/Virgin Mary recipe previously on The Kitchn here. Or a try a pickle-y new twist on the traditional celery stick garnish here.)
A spicy-tart Mexican beer-based cocktail that would make a tasty accompaniment to a spicy brunch. (Check out a traditional recipe previously featured on The Kitchn here. Or a mango version here.)
These mixed drinks play well with sweet dishes such as pancakes, waffles, and French toast with syrup, fresh fruit and yogurt, pastries, etc.:
This fresh and fruity sparkling wine-based drink was dreamed up by Guiseppe Cipriani at Harry’s Bar in Venice. It is traditionally made with Prosecco and fresh peach puree, although modern variations substitute other types of sparkling wine for the Prosecco, as well as other fruit (such as melon).
Mimosa (or Buck’s Fizz)
As is the case with many great recipes, this particular one was invented more than once. Legend has is that this combination of fresh orange juice and champagne was created in Buck’s Club in London around 1921, and was a few years later unknowingly re-invented at the Ritz in Paris, and named after the yellow flower, mimosa.
GOES WITH SAVORY AND SWEET
Tall, tart, citrus-based drinks such as the Screwdriver (vodka and orange juice), Harvey Wallbanger (vodka, orange juice, and Galliano liqueur), and the Greyhound (vodka or gin and grapefruit juice). Like your regular morning glass of juice, except with a special weekend kick. (These recipes and more here.)
“MOCKTAILS” OR NON-ALCOHOLIC COCKTAILS
These can be every bit as delicious and beautifully presented as their boozy cousins. (See our previous post on this here.)
I recently gave this lemony, white wine-based recipe a test drive, as a possible candidate to serve at an upcoming brunch involving baked lemon French toast. I found the original recipe to be a little on the sweet side for my personal tastes (I’m a sucker for sour), so made a few adjustments:
Lemon Myrtle (adapted from the recipe created by Trudy Thomas for [yellow tail])
makes one drink
2 ounces [yellow tail] Chardonnay (or other white wine)
1 ounce limoncello
1/2 ounce triple sec or other orange liqueur (I used 1/3 ounce Cointreau)
1/2 ounce fresh lemon juice
5-6 fresh mint leaves
1/3 ounce simple syrup (I left this out)
Gently muddle mint leaves in bottom of glass add simple syrup and remaining ingredients then add ice. Shake vigorously and strain into a chilled martini glass rimmed in super fine sugar. Garnish with a lemon wheel. (I tried an on-the-rocks version with the muddled mint leaves included in the glass (pictured above), and found this worked quite well. Could also be batched this way as a pitcher drink to serve a crowd.)
What’s your favorite brunch-able mixed drink?
(Images: Nora Maynard)