Brunch Cocktails Recipe

Chill and prepare

Chill the sparkling wine and orange juice thoroughly in the refrigerator for at least 1 hour. If you prefer colder glasses, fill champagne flutes briefly with ice, let sit for 1 minute, then discard ice and dry the glasses.

Assemble

Pour 2 tablespoons (approx. 1 oz) of fresh orange juice into each champagne flute (makes 8 servings of small pours; this recipe yields roughly 4 full servings). Fill the remainder of each flute with chilled sparkling wine, pouring slowly to preserve bubbles. The typical ratio is 1:1; here combine equal volumes when serving by volume. Gently stir once if needed.

Garnish and serve

Garnish each flute with an orange slice on the rim and serve immediately. If making a pitcher, combine orange juice and sparkling wine in a chilled pitcher and gently stir once, keeping chilled until serving.

Prepare glass rims (optional)

If desired, moisten the rims of highball glasses with lemon wedge and dip into a small plate of celery salt or coarse salt. Set aside.

Mix the base

In a large pitcher or mixing bowl, combine tomato juice, vodka, fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, celery salt, and freshly ground black pepper. Whisk vigorously until well combined.

Add herbs and chill

Stir in the chopped fresh dill. Taste and adjust seasoning—add more hot sauce, horseradish, or lemon juice if you prefer more heat or brightness. Refrigerate the mixture for at least 15 minutes to let flavors meld (or up to 2 hours).

Serve

Fill each prepared glass halfway with ice. Pour the Bloody Mary mixture over the ice, about 1 cup per serving, and stir gently. Garnish with a celery stalk and a fresh dill sprig. Serve with additional hot sauce and lemon wedges on the side.

Prepare simple syrup (if not ready)

Combine equal parts sugar and water in a small saucepan (1/2 cup sugar + 1/2 cup water for this recipe). Heat gently, stirring until sugar dissolves. Cool to room temperature before using.

Dry shake (if using egg white)

In a cocktail shaker, add gin, fresh lemon juice, simple syrup, and the egg white (if using). Seal the shaker and shake vigorously without ice for about 15 seconds to create a foamy emulsion.

Wet shake and strain

Open the shaker, add ice (about 1 cup), reseal and shake vigorously for 10–15 seconds until well-chilled. Strain into chilled highball glasses filled with fresh ice (or serve in Collins glasses).

Top and garnish

Top each drink with about 2 tablespoons (approx. 1 oz) of club soda to add effervescence. Garnish with a lemon twist and serve immediately. If serving a pitcher, mix gin, lemon, and simple syrup without egg white, chill, then top individual glasses with club soda and garnish.