Name: Scaddabush Italian Kitchen & Bar Barries Brunch Cocktails Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cups chilled dry sparkling wine (Prosecco or Champagne); 1 cups fresh orange juice, pulp strained or left in; 1 to taste orange twist or slice (garnish); 1.5 cups tomato juice; 0.5 cups vodka; 2 tbs fresh lemon juice; 2 tsp Worcestershire sauce; 4 dashes hot sauce (Tabasco or similar); 1 tsp prepared horseradish (optional, for heat); 0.25 tsp celery salt; 0.125 tsp freshly ground black pepper; 1 to taste celery stalk (garnish); 1 to taste lemon wedge (garnish); 0.5 cups peach puree (ripe peaches blended, strained if desired); 0.75 cups chilled Prosecco or sparkling wine; 1 to taste peach slice (garnish); 0.25 cups freshly brewed espresso, cooled; 0.5 cups vodka; 0.25 cups coffee liqueur (Kahlúa or similar); 1 tbs simple syrup (1:1 sugar to water); 3 to taste coffee beans (garnish)

Method

Classic Mimosa

Chill and prepare

Chill both the sparkling wine and orange juice in the refrigerator for at least 30 minutes so the drink is bright and cold.

In a chilled champagne flute or coupe, pour the orange juice until the glass is about one-third full (approximately 1/3 cup).

Slowly top with chilled sparkling wine to fill the glass (about 2/3 cup), pouring gently down the side to preserve bubbles. Ratio: roughly 1:1 or 1:2 wine to juice depending on preference; recipe quantities make two 6–8 oz servings.

Garnish with an orange twist or slice on the rim and serve immediately.

Bloody Mary

Prepare glass: rim a tall glass with lemon wedge and dip in celery salt, if desired.

Fill a cocktail shaker or mixing glass with ice.

Add tomato juice (1.5 cups), vodka (1/2 cup), fresh lemon juice (2 tbsp), Worcestershire sauce (2 tsp), hot sauce (4 dashes), horseradish (1 tsp, optional), celery salt (1/4 tsp) and freshly ground black pepper (1/8 tsp) to the shaker.

Shake gently (or roll between two shakers) 5–8 seconds to combine — Bloody Marys are often not vigorously shaken to avoid foaming but should be well-mixed and cold.

Fill the prepared tall glass with fresh ice and strain or pour the cocktail over the ice.

Garnish with a celery stalk and a lemon wedge. Taste and adjust hot sauce, Worcestershire or celery salt to taste.

Bellini

If making peach puree fresh: pit and peel 2–3 ripe peaches, then blend until smooth. Strain through a fine-mesh sieve for a silkier texture, if desired. Measure 1/2 cup peach puree.

Place 2 tablespoons (about 1/8 cup) of peach puree into a champagne flute (for individual serving) or distribute the 1/2 cup among two flutes if making two servings.

Slowly top with chilled Prosecco (about 3/4 cup per serving), pouring gently and stirring very lightly once to integrate the puree with the bubbles. Do not vigorously stir to preserve effervescence.

Garnish with a thin peach slice on the rim and serve immediately.

Coffee Espresso Martini (brunch-friendly)

Brew a shot of espresso (about 1/4 cup) and let cool slightly. Alternatively use very strong cold brew concentrate and chill.

Fill a cocktail shaker with ice. Add cooled espresso (1/4 cup), vodka (1/2 cup), coffee liqueur (1/4 cup) and simple syrup (1 tbsp).

Shake vigorously for 10–15 seconds until the shaker is very cold and a light foam forms on top.

Double-strain into a chilled martini or coupe glass to remove ice chips and achieve a smooth surface.

Garnish with three coffee beans arranged on the foam and serve immediately.