Enjoying brunch with boozy cocktails is what everyone should look forward to every Sunday. (Especially when bacon is involved!) Most brunch menus include the typical mimosa and bloody mary bar set up, so why settle for the same old, same old? Step up your brunch game with these ultimate brunch cocktails!
Mozz Stick Bloody Mary Shooters
8 oz. vodka
2 cups tomato juice
2 tbsp. Worcestershire sauce
1 tbsp. horseradish
2 tsp. hot sauce
Juice of 1/2 a lemon, plus wedges for rimming
Ground black pepper
1 box mozzarella stick
Bake breaded mozzarella sticks according to package instructions. In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper. Rim glasses: stir together salt and pepper on a small shallow plate. Wet rims of each glass with a wedge of lemon, then dip in salt and pepper.
Fill glasses with Bloody Mary mixture and top each with a mozzarella stick.
The Bourbon Brunch
4 oz. bourbon
1 oz. ginger beer
2 oz. apple cider
4 pure maple syrup
Candied bacon, and mini waffle (garnish optional)
In a rocks glass, combine bourbon, ginger beer, and apple cider over ice. Then, toast mini waffle until golden brown and garnish with thick cut candied bacon.
Tequila Sunrise Mimosas
2 oz. tequila
1 bottle champagne
1/2 cup orange juice
Orange wedges, for rim and garnish
Sugar, for rimming glass
Rim glass with an orange wedge and dip in sugar. In a champagne flute, pour 1 ounce tequila and top off halfway with champagne. Top off with orange juice and a splash of grenadine. Garnish with an orange wedge and serve.
3/4 cup sparkling wine
1 tsp. raspberry sorbet
Pour the sparkling wine into a champagne flute. Add the sorbet.
1 bottle champagne
2-3 cups grapefruit juice
1/2 cup sugar
1/2 cup water
1 bunch fresh mint edible flowers, for garnish
In a small saucepan, bring sugar, water and mint to a boil. Simmer until the sugar is dissolved. (Approximately 3 minutes) Remove from the heat and let cool completely, then discard mint sprigs.
Divide simple syrup and grapefruit juice between 6 glasses and stir. Top with champagne and garnish with edible flowers.