Bottomless Brunch Recipe

Prepare juices and glasses

Chill sparkling wine and orange juice well in advance (at least 2 hours). Keep champagne flutes chilled in the refrigerator or by filling with ice water for a few minutes, then emptying just before service.

If using orange liqueur, stir 1 tablespoon per 6 flutes into the orange juice pitcher to add complexity. Taste and adjust; this is optional.

To serve, pour about 2 ounces (1/4 cup) of orange juice into each chilled flute, then top slowly with 4 ounces (1/2 cup) of sparkling wine to preserve bubbles. Adjust ratio to taste (classic is roughly 1:2 juice to wine). Garnish with an orange slice or twist.

Keep the bottle of sparkling wine chilled on ice and replenish flutes as guests drink. Avoid pouring sparkling wine or orange juice too aggressively to reduce foam/overflow.

Make peach purée

If using fresh peaches: peel (blanch and shock or use a peeler), pit, and roughly chop. Purée in a blender until smooth, then pass through a fine mesh sieve if you want an extra-smooth texture. If fruit is not very sweet, stir in simple syrup 1 teaspoon at a time to taste (up to 2 tsp). Chill purée.

If using frozen peaches, thaw completely and drain any excess liquid before puréeing; adjust sweetness with simple syrup if needed. Stir in 1–2 tablespoons fresh lemon juice to brighten flavor.

To assemble each Bellini: spoon about 2 tablespoons (1 fl oz) peach purée into a chilled flute, then slowly top with 4–5 ounces (1/2 to 2/3 cup) chilled Prosecco. Gently stir once with a cocktail spoon to incorporate. Garnish with a thin peach slice on the rim.

Keep the purée chilled and Prosecco on ice. Replenish as guests take servings; offer extra simple syrup for guests who prefer sweeter drinks.

Prepare Bloody Mary mix (batch)

In a large pitcher or beverage dispenser combine: 9 cups tomato juice, 3 cups chilled vodka, 1/2 cup fresh lemon juice, 4 tablespoons Worcestershire sauce, 4 teaspoons prepared horseradish, 2 tablespoons hot sauce, 2 teaspoons celery salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon smoked paprika (optional). Whisk thoroughly until combined and taste; adjust hot sauce, horseradish, or Worcestershire to preference.

Keep the mix chilled. Place the vodka, tomato juice and any extras on ice for self-serve, or keep the already-mixed batch cold in a dispenser with ice chamber so it doesn’t become diluted.

Prepare glass rims by rubbing a lemon wedge around the rim of each highball glass, then dipping into the Worcestershire-rim mix or kosher salt to coat lightly. Fill glass with ice.

To serve a single drink: fill a rimmed glass with ice, pour about 8 ounces (1 cup) of the Bloody Mary mix over ice, stir gently. Taste and adjust with extra hot sauce, Worcestershire, lemon juice, or horseradish as desired. Garnish with a celery stalk and a lemon wedge; offer pickles or olives on the side.

For a spicier option, provide extra hot sauce, horseradish, and a small shaker of smoked paprika so guests can customize.

Set up stations for each drink with clearly labeled pitchers, bottles on ice, garnishes, and glassware so guests can help themselves. Keep extra bottles of sparkling wine and vodka chilled and ready to replace as needed.

Keep proportions flexible: Mimosas and Bellinis are best built individually to preserve bubbles; Bloody Marys can be batched ahead. Taste periodically — fruit sweetness varies and season to preference.

Estimated pacing: plan one bottle of sparkling wine per 4–6 guests per hour for bottomless-style service, and roughly 8–12 ounces of Bloody Mary mix per guest if many prefer cocktails. Monitor guests and offer water and food alongside cocktails.