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Brunch Cocktails

Hi. I'm hosting a small brunch this week and wanted to have some cocktails on hand in pitchers, but not Bloody Marys. I always love champagne/prosecco cocktails, but am sick of the usual mimosas. Any ideas? I was thinking perhaps of something along the lines of a Venetian Spritz, but am looking for other ideas as well...

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  1. What about Pisco Sours - I made some last weekend and they were wonderful - and easy to mix in the blender.

    5 Replies
    1. re: MMRuth

      How about a Seelbach Cocktail:

      7 dashes Angostura bitters
      7 dashes Peychaud’s bitters
      3/4 - 1 oz. bourbon
      ½ oz. Cointreau
      4 - 5 oz. chilled champagne

      Add bourbon, bitters, and triple sec first. Fill rest of glass with champagne. Depending on the size up your flute, you might need to put less bourbon in. Garnish with orange twist.

      A few of these and you'll need a nap after that brunch! The bitters addition sounds like overkill, but this drink works so well.

      1. re: MMRuth

        MMRuth, I'm about a year late, but how do you make Pisco Sours in a blender? They have become my summer drink of choice, but individually they can be a pain to shake up.

        1. re: JungMann

          I think I posted the recipe here some where - I'll try to find it. If I recall correctly, you just put all the ingredients, plus some ice cubes in the blender - with the bitters added after.

          1. re: MMRuth

            And you still get the light foam on top? Any bitter your prefer to use? Angostura has been getting a little one-dimensional for my palate in this drink.

      2. Consider a Moscow Mule for your brunch. They're made with vodka, lime, and ginger beer. Some recipes call for Angostura bitters, but I've never tried it that way.

        1. How about a Ramos Fizz? They're light, sparkling, and make for a positively lovely brunch drink. You really need to shake the living daylights out of the drink, at least a solid minute, preferably two. A milkshake machine makes the task very much easier, but whirling everything in a blender for about five or ten seconds works well too.

          2 ounces gin
          1/4 ounce lime juice
          1/4 ounce lemon juice
          1/2 ounce simple syrup
          4 drops orange flower water (heed this, too much and you're drinking perfume)
          1 egg white
          1 ounce half-and-half

          2 ounces club soda

          Pour everything but the club soda into a shaker two-thirds full of ice and shake hard for at least a minute. Alternatively, blend everything but the soda with plenty of ice cubes for less than 10 seconds. Strain into a chilled goblet, add the soda, and stir briefly.

          Another possibility is Blood And Sand, which is a much better drink than the ingredient list lets on. To make it more suitable for brunch, you can add more orange juice.

          1 ounce Scotch
          1 ounce orange juice
          1 ounce Cherry Heering
          1 ounce sweet vermouth

          Shake everything with ice, serve on the rocks in a tall glass. If you want to change things up, try it with reposado tequila instead of Scotch.

          1. Black Velvet Cocktails are my go-to.

            1/3rd to 1/5th Guiness Stout (cooled, not warm)
            2/3rds to 4/5ths Champagne.
            A couple splashes of angostura bitters
            1 sugar cube.

            I like real champagne for this, the austerity of champagne mixes well, sometimes better than sweeter prosecco or asti spumante.

            It's dark and smooth and bubbly, not heavy, and it goes well with a wide variety of brunch food.

            1. Bumping this.

              Some nice ideas but I'd like some more please! Just like the OP I'd like to steer clear of mimosas and bloody marys. Oh, and no OJ.