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Brunch Cocktails
Bright, easy-drinking cocktails made for the morning table. 8 recipes with step-by-step instructions.
Bellini
A Venetian aperitivo of Prosecco lifted by white peach puree. The fruit-to-sparkling ratio is what defines it, making consistent batching about pre-blending the puree before topping each glass with bubbles.
See recipe →Bloody Mary
The savory brunch classic: vodka lengthened with tomato juice, citrus, and a spice backbone. The large juice volume dominates the build, so batch math centers on holding the vodka-to-mix ratio steady across a big pitcher.
See recipe →
Corpse Reviver No. 2
An equal-parts gin, Cointreau, Lillet Blanc, and lemon sour with an absinthe rinse; the symmetrical spec is ideal for batching, with the absinthe applied to the glass per serve.
See recipe →Gin Fizz
A bright, effervescent gin sour topped with soda — the base mix batches easily, with soda added per glass to keep the fizz lively.
See recipe →Mimosa
An equal-parts brunch staple of chilled sparkling wine and orange juice, served in a flute. Its clean 1:1 ratio scales perfectly for a crowd, and the low total ABV needs no added dilution.
See recipe →Ramos Gin Fizz
The famously fluffy New Orleans gin fizz with cream, citrus, egg white and orange flower water — labor-intensive to shake, so batching the liquid base saves real time behind the bar.
See recipe →Screwdriver
A two-ingredient brunch highball of vodka and fresh orange juice; trivially batchable since it's just a single spirit plus juice, so the dilution math hinges almost entirely on the OJ volume and any pre-batch chilling.
See recipe →Tequila Sunrise
A built highball of tequila and orange juice with a slow grenadine sink that creates the signature sunrise gradient — juice-heavy and easy to pre-batch the spirit-and-juice base for brunch crowds, adding grenadine per glass.
See recipe →