Beverages Recipe

Chill and prepare

Chill the sparkling wine and orange juice thoroughly in the refrigerator for at least 2 hours so the mimosa is cold and refreshing.

In a large pitcher, pour the chilled orange juice and, if using, stir in the orange liqueur (60 ml).

Slowly add the chilled sparkling wine to the pitcher. Pour gently to preserve bubbles and avoid overflow — tilt the pitcher slightly and pour along the side.

Taste and adjust: aim for about a 2:1 ratio sparkling wine to orange juice (approximately 1.5 L wine to 750 ml juice). If you prefer a fruitier mimosa, add up to 100 ml more orange juice.

Add orange slices and a few mint sprigs to the pitcher for aroma and garnish.

Serve immediately into champagne flutes or stemmed glasses, pouring gently to keep effervescence. Garnish each glass with an orange slice and a mint sprig.

Bring 1.5 liters of water to a near boil (about 95°C / 203°F). Remove from heat.

Add the 6 tea bags to the hot water and steep for 4–5 minutes for a full-bodied strength. Avoid over-steeping to prevent bitterness.

Remove the tea bags and stir in the honey or simple syrup (80 ml) until dissolved while the tea is still warm.

Add fresh mint leaves and thyme sprigs to the warm tea. Let the herbs steep for 8–10 minutes to infuse aromatics.

Strain the tea into a heatproof pitcher to remove herbs and any particulate. Allow the tea to cool to room temperature, then refrigerate until cold (at least 1 hour).

When ready to serve, stir in the fresh lemon juice (120 ml). Taste and adjust sweetness or lemon to preference.

Fill glasses with ice, pour the iced tea over ice, and garnish with lemon slices and a sprig of mint. Serve chilled.

Brew about 1.5 liters of strong coffee shortly before serving so it’s hot and fresh. Keep an additional 500 ml of hot water available for guests who want longer or decaf-style drinks.

Warm the milk (whole milk) and froth or steam half of it for lattes and cappuccinos; keep the remainder warm for guests who want just steamed milk. If you have a milk frother/steam wand, heat to about 60–65°C (140–149°F).

Set out the vanilla syrup (120 ml), caramel sauce (120 ml), sugar (in a bowl), cinnamon and cocoa powders, whipped cream, and cups so guests can customize drinks.

Suggested builds: For a latte, pour 240 ml hot coffee into a cup and add 120 ml frothed milk; sweeten with 1–2 tbs vanilla syrup to taste. For a flavored drizzle coffee, add 1 tbs caramel sauce to the bottom of a cup, pour 240 ml coffee and top with frothed milk and whipped cream, finishing with a light dusting of cocoa or cinnamon.

Provide spoons, stirrers and small saucers for garnishes. Encourage guests to taste and adjust sweetness or milk ratio. Refill hot coffee and hot water as needed during the brunch.

Clean-up tip: keep a small pitcher for leftover frothed milk and discard after service, and wipe steam wand or frother immediately to prevent buildup.