Brunch Cocktails Recipe

Prepare orange juice

If using fresh oranges, roll them on the counter and cut in half. Juice until you have about 900 ml (approximately 10–12 large oranges). Strain through a fine mesh sieve into a measuring jug to remove pulp if you prefer a smooth mimosa.

Chill a large pitcher in the refrigerator for at least 15 minutes or fill with ice to chill quickly, then discard excess water so the drink doesn't get diluted.

Pour the chilled sparkling wine into the pitcher first, then gently add the orange juice and the optional orange liqueur. Stir once gently with a long spoon to combine — avoid vigorous stirring to retain bubbles.

Add a few ice cubes around the outside of the pitcher (not in the liquid) or chill the pitcher until serving. Pour into flutes or stemmed glasses, garnish each glass with an orange wheel, and serve immediately.

Make ginger syrup (if making at home)

Combine 1 cup water and 1 cup sugar in a small saucepan with 1 cup peeled, sliced fresh ginger. Bring to a simmer, stirring to dissolve sugar. Simmer 10 minutes, remove from heat, steep 20 minutes, then strain. Cool and refrigerate. Yields about 300 ml.

Make rosemary simple syrup (if making at home)

Combine 1 cup water, 1 cup sugar and 3–4 fresh rosemary sprigs in a saucepan. Heat until sugar dissolves, simmer 5 minutes, then cool and steep 15–20 minutes. Strain and refrigerate. Yields about 300 ml.

In a large pitcher or mixing container, combine bourbon, fresh lemon juice, ginger syrup and rosemary syrup. Stir to combine.

Fill six highball or Collins glasses with ice. Divide the bourbon mixture evenly among the glasses (about 50 ml bourbon mixture per glass). Top each glass with about 80–90 ml chilled club soda to create a fizzy finish.

Garnish each cocktail with a rosemary sprig and a lemon wheel or twist. Serve immediately.

Prepare glasses by running a lemon wedge around the rim and dipping into coarse salt or celery salt to rim each glass. Set glasses aside.

In a large pitcher, combine the tomato juice, vodka, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt and freshly ground black pepper. Stir thoroughly to incorporate all seasonings. Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or more Worcestershire for umami.

Place the pitcher and a bowl of assorted garnishes (celery stalks, dill, pickles, olives, cherry tomatoes) on the serving table so guests can customize. Keep the mix chilled by placing the pitcher in an ice bath or refrigerating until serving.

To serve, fill a rimmed glass with ice, pour the Bloody Mary mix about three-quarters full, then garnish as desired on a skewer or in the glass.

Prepare berry purée

Wash berries and remove stems. In a blender or food processor, puree the berries until smooth. Strain the purée through a fine mesh sieve to remove seeds if desired. Measure 300 g of finished purée. Stir in the simple or lavender syrup and lemon juice until combined. Taste and adjust sweetness.

Chill a pitcher and the Prosecco before assembling. When ready to serve, spoon about 1 tablespoon (15 ml) of berry purée into each flute.

Top each flute slowly with chilled Prosecco (about 225 ml per glass) to preserve bubbles. Gently stir once with a bar spoon if needed to integrate purée without losing effervescence.

Garnish with a small sprig of lavender or a couple of fresh berries on a pick. Serve immediately.