Brunch Cocktails Recipe

assemble

Chill champagne and orange juice well. Pour 1/2 cup fresh orange juice into a chilled champagne flute, then gently top with 1/2 cup chilled champagne. Pour slowly to preserve bubbles.

garnish & serve

Garnish with an orange twist or a thin orange wheel on the rim. Serve immediately. For a crowd, keep orange juice and sparkling wine chilled and assemble just before serving.

rim (optional)

If desired, wet the rim of a tall glass with a lemon wedge and dip into celery salt to coat the rim lightly.

mix

Fill the prepared glass with ice. In a mixing glass or shaker (no shaking required for texture), combine 4 oz tomato juice, 1.5 oz vodka, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 2 drops hot sauce, 0.5 tsp prepared horseradish (if using), a pinch of celery salt and a pinch of freshly ground black pepper. Stir gently to combine.

adjust & garnish

Taste and adjust heat or salt by adding more hot sauce, Worcestershire, or celery salt if needed. Strain into the ice-filled glass if mixed in a separate vessel. Garnish with a celery stalk and a lemon wedge. Serve with a stirrer.

prepare purée

If using fresh peaches, peel, pit and purée ripe peaches in a blender until smooth; strain if you prefer a silkier texture. Use about 1/2 cup purée per flute.

assemble

Spoon 2 tablespoons (about 1/8 cup) of peach purée into a chilled champagne flute (for a balanced 1:2 purée-to-wine ratio use 1/3 cup purée for a larger fruit-forward drink). Gently top with chilled prosecco (about 1 cup fills multiple servings — for one flute top with 4–5 oz / roughly 1/2 cup). Stir gently once if needed to blend.

garnish & serve

Garnish with a thin peach slice on the rim and serve immediately so the bubbles remain lively.

warm glass

Preheat an Irish coffee glass or heatproof mug by rinsing with hot water and discarding the water.

build

Add 1 tsp brown sugar to the warm glass, pour in 1.5 oz Irish whiskey, then add 6 oz freshly brewed hot coffee. Stir until the sugar dissolves.

top with cream

Lightly whip 2 tbsp heavy cream until slightly thickened but still pourable. Gently float the cream over the back of a spoon onto the coffee so it layers on top. Do not mix; drink through the cream.

rim (optional)

If rimming the glass, rub a grapefruit or lime wedge around the rim and dip into salt. Fill the glass with ice.

mix

In a shaker with ice (or stir in the glass), combine 1.5 oz tequila blanco, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 tsp simple syrup or agave. Shake briefly if using a shaker, then strain into the ice-filled glass.

top & garnish

Top with about 2 oz club soda or sparkling water and stir gently once to combine. Garnish with a grapefruit wedge and serve immediately.