Boozy Brunch Recipe

Chill all Prosecco bottles in a refrigerator at least 3 hours before service. Keep extra bottles on ice in an ice bucket so they stay cold and ready to swap when opened bottles run low.

Open bottles carefully at the bar right before pouring to preserve carbonation; pour gently down the side of the flute to reduce foam.

Keep orange juice and Prosecco well chilled. Set up a self-serve or bartender station with a chilled pitcher of orange juice and chilled Prosecco bottles.

Batch method (recommended for speed)

In a large chilled pitcher combine 6 cups chilled Prosecco with 6 cups chilled orange juice (1:1 ratio) and gently stir once or twice to combine without losing bubbles. Keep pitcher in an ice bath to remain chilled. Refill flutes by pouring gently down the side. Garnish each glass with an orange slice when serving.

À la carte service

For individual mimosas, fill flute one-third to one-half with orange juice and top with chilled Prosecco. Adjust ratio to guest preference (more Prosecco for drier mimosa).

Prepare rim seasoning by mixing celery salt and smoked paprika in a small shallow bowl. Wet glass rim with a lime wedge then dip into the seasoning to coat. Place rimmed glasses on a tray.

Batch mixing (recommended)

In a large pitcher combine 12 cups chilled Clamato, 2 cups vodka, 4 tbs Worcestershire sauce, 2 tbs prepared horseradish, 8 tbs fresh lime juice, 2 tbs hot sauce, 4 tsp celery salt, and 2 tsp freshly ground black pepper. Stir thoroughly and taste; adjust hot sauce, horseradish or lime to preference. Keep pitcher chilled in an ice bath or in the fridge and stir again before serving.

To serve, fill a highball glass with ice (about 1 cup), pour about 10–12 oz of the Caesar mix over the ice, stir gently, and garnish with a celery stalk and optional pickled vegetable. Offer extra hot sauce, Worcestershire and lime wedges on the side for guests to adjust to taste.

If doing made-to-order Caesars, measure 2 oz vodka per glass into the glass, add ice, then top with Clamato and the other flavorings to taste, stir and garnish.

Keep Corona bottles chilled in an ice bucket. When serving, open bottle and optionally drop a lime wedge into the neck or squeeze a wedge into the beer and drop it in. Present with a highball or bottled service per house style.

Replace ice and rotate bottles frequently to maintain cold supply during the 90-minute service window.

Set up the service station before guests arrive: place chilled bottles (Prosecco and Corona) in an ice bucket, arrange flutes and glasses, set pitchers for mimosa and Caesar in an accessible spot, and display garnishes (orange slices, lime wedges, celery stalks, pickles) in small bowls.

Label each pitcher or station clearly (Prosecco, Mimosa, Caesar, Corona). Assign one bartender or staff member to monitor drink levels, replenish ice, and open bottles so service stays smooth and within the 90-minute unlimited timeframe.

Estimate consumption and rotate bottles: plan on about 2–3 flutes of Prosecco per person or equivalent across mimosa/prosecco choices during a 90-minute unlimited session. For Caesars, plan ~2–3 Caesars per person depending on appetite for cocktails. Adjust quantities to the number of guests — the ingredient quantities given are sized for approximately 6–8 servings but can be scaled linearly.

Keep a trash and recycling bin nearby and provide napkins/coasters for guests. Ensure responsible service: monitor guests and offer water and food options as needed.