Gallery: First Look: Brunch Cocktails at The Beagle, NYC

P.O.R.
P.O.R.
Short for pink-orange-red, this blend of Aperol, gin, fresh lemon, and seltzer is served on the rocks—it's refreshing and not too strong. There's no added sugar, making for a clean, tart flavor with a subtle hint of bitterness.
Mexican Razor Blade
Mexican Razor Blade
A tequila twist on a Holland Razor Blade, Espolon Tequila is served with fresh lime and Piquin chile. The chile powder, which is sprinkled on raw mango and jicama in Mexico, adds a depth of flavor and a slight kick to the drink.
South American Stinger
South American Stinger
Pisco, Branca Menta, and mint come together for a South American spin on the classic brandy-creme de menthe Stinger. Branca Menta provides a similar flavor profile to its cousin, Fernet, but with a stronger mint flavor and a lower alcohol content.
Champagne Cobbler
Champagne Cobbler
Cobblers were popular in the mid to late-19th century—the combination of fresh fruit and crushed ice were a perfect pairing for the newfangled "drinking straw." This cobbler, topped with a pour of bubbly champagne, will change with the season, and currently features a simple citrus blend of fresh orange and lemon.
Orange Gin Fizz
Orange Gin Fizz
Meant to bring an Orange Julius to mind, this creamy gin fizz is made with Beefeater gin, Amaro Montenegro, cream, and fresh orange and lemon.
Bracer No. 1
Bracer No. 1
Let's just call this one the industry brunch drink. Fernet Branca is served along with a bottle of Vichy Catalan—sparkling mineral water from the Catalan region of Spain. The water, which has a salty, chalky quality, would be a pretty excellent hangover cure alone—with that healthy pour of Fernet, it's pretty safe to call this drink a serious cure.