Determined to find the tastiest and most creative Bloody Marys here in Boston, I penciled in a couple of weekends worth of boozy brunches, and set out to sacrifice myself for the cause.
'brunch drinks' on Serious Eats
"Each of our cocktails, whether they are for brunch or dinner," Hearth's Spirits and Service Director Christine Wright says, "has a New York spirit. We get as much of our food from the Greenmarket and local farms as possible, so we figured we should do the same with cocktails." Hearth opened their doors to a brunch crowd last weekend for the first time in ten years.
There's more to morning sparkling wine than the standard peach or OJ mixer. This eye-opening drink from Nopa in San Francisco features herbal Green Chartreuse and fresh lime juice.
Sometimes a drink is so delicious that it gets passed around the table—you have to taste this—and then everyone orders one (or two). The Pamplemousse at Beretta on San Francisco's Valencia Street is one of those drinks: bright, tart, as refreshing as the fresh grapefruit juice it's made with.
Brunch cocktails walk a fine line, encouraging the drinker to get up and get moving while offering a gentle prod out of sobriety. Coffee makes an excellent vehicle for pepping up a drink, both in its natural form, mixed with Fernet Branca and topped with Angostura cream at Sun Liquor, while other tipples shake the drinker awake with friendly bubbles or bright citrus. Here are 5 Seattle brunch beverages that still haunt our day-drinking dreams.
December's social calendar is packed with office parties and dinner get-togethers, so pretty soon the celebration start spilling over into the daytime. The answer: a festive holiday brunch, served with copious daytime-appropriate cocktails. These recipes—all fun spins on the classics—are designed to make it easy to serve a crowd. Whether you're spending time with dear friends, or just using those extra cocktails to take the edge off a visit from your in-laws, this is the season to feel free to imbibe—especially in the morning.
November is the beginning of the holiday season; the beginning of the whirlwind that starts with Thanksgiving and ends with a New Year's day hangover. Before everyone scatters, it's time gather some good friends and invite them over for an easy late-morning brunch. There are any number of recipes on Serious Eats to help you feed everyone, but I also wanted to make sure you have help getting cocktails in everyone's hands. Here are a few November-appropriate brunch drinks that are scaled to make it easy to serve a crowd.
Brunch is a great reason to share a meal with friends and family—but it's also a great excuse to have a cocktail in the morning with no sense of guilt. These autumn-appropriate cocktails evoke October with spiced pumpkin and cider as well as sweet maple, ginger, and tea. The recipes have all been written (and tested) to serve a crowd, so invite your loved ones over for bacon and a beverage.
One of the biggest bummers for Bloody Mary fans is being served a weak, watered-down, pinkish drink. What you really want is a deeply red and tomato-y Mary that's amply boozy but not sad and diluted. She's the Mary you want to know. Here are five variations from the North End Grill, which all start with the same base of San Marzano tomatoes.
If you're lucky, the end of summer can feel like an attack of the heirloom tomatoes. If you have a garden or a CSA, and you've made sauces and salsas already, face the challenge of too many tomatoes with this bright retooling of a classic cure-all.
Maven in San Francisco's Lower Haight neighborhood is a cocktail spot with serious food and a focus on libations that complement specific dishes on the dinner menu. But now they're open for some daylight hours, too, and Maven's new weekend brunch is complete with morning-friendly cocktails from bar manager Kate Bolton, who was recently selected as one of the San Francisco Chronicle's 2012 Bar Stars.
Some of Edward Calhoun's cocktails are ambitious, but he shared three easy brunch drink recipes with us, all perfect for relaxed daytime sipping. There's a tangy beer-based mimosa for lovers of hops, a sangria-like punch with a touch of Root liquor, and a spiked sweet tea made without gross sweet-tea flavored vodkas.
This is one of my many mottos: Everyone likes a cocktail that's also a snack. And why would I stir my drinks with a piece of plastic or wood when a piece of bacon can do the job?
One of my favorite neighborhood brunch joints here in Portland, Oregon is Toast. It's a cozy, boozy place—they give you the option of ordering your mimosa by the pint(!)—and they have a great breakfast cocktail menu. This drink is a slightly modified version of Toast's Apricot Fizz.
To the delight of classy lushes everywhere, old-fashioned liqueurs are experiencing a comeback. Case in point: Crème de Violette. The sweetly floral aroma of Crème de Violette is an obvious pairing to the boreal forest notes of good gin. This cocktail is based on Hugo Ensslin's 1916 Aviation recipe, merely omitting the Maraschino.
In Portland, Oregon—like in many cities—brunch and breakfast establishments abound. It's not that we're too lazy to make our own breakfast and brunch; it's just that there are so many good places to eat out, that why would we bother messing up our own kitchens with biscuits and gravy or eggs Benny? But now that I have the recipe for this delicious brunch drink, I may be brunching at home more often.
When warm days are chased by chilly evening breezes, I crave autumnal things like nubby sweaters, terra cotta earth tones, and crisp glasses of pomegranate juice with a splash of delightfully bitter Campari. To lighten things up for brunch, a little grapefruit juice does the trick; to make it part of any proper Italian morning, add caffé e latte (coffee with milk), colazione (bread with butter and jam), and stivali favolosi (fabulous boots).
Sherry cobblers have been around since the mid-19th century. Modern recipes for the cocktail tend to stick to dry sherry, simple syrup or bar sugar, and a slice of citrus (usually lemon, sometimes orange), but Victorian manuals on domesticity, pharmaceutical guides, and gentlemen's table guides from the mid-to-late 1800s include muddled berries in their instructions and often use powdered sugar in lieu of syrup. That's all well and good, but the name "cobbler" still always makes me think of a summery, baked fruit dessert that makes a perfectly acceptable breakfast on a lazy morning.
This brunch cocktail is named after the infamous Lucrenzia Borgia, a woman whose family originated from Valencia (home of the famous oranges). She was rumored to have proclivities for incest and poisoning anyone who got in her way. These are just rumors, though; she was also purported to be beautiful, blond and buxom, which is how these rumors tend to start. To that I say, hate on, haters.
I love a good piña colada. I'm not talking about the sickly-sweet Trader Vic's version with spiced rum (or worse, coconut rum) and a can of coconut milk served in a hollowed-out pineapple. Okay, I do love those, too; but it's hard to justify that many empty calories right up front. Here's a lighter version, perfect for mid-morning, with an innovation borrowed from our friends at Beaker and Flask here in Portland: coconut water ice cubes.