Whether it’s brunch with pals or a vacation morning at the lake, cocktails at breakfast are the perfect way to ease into your day. With gentle, fruitier flavors than an evening cocktail, these beverages are light, refreshing, and sessionable enough to not be the end of your day.
We’ve put together some delicious cocktails with innovative flavors that are sure to wake up your palate and get the relaxing started early!
Pear Vanilla Coconut Cooler
- 3 oz. Coconut Vodka
- 4 oz. pear nectar
- 1 tsp. clear vanilla extract
- splash coconut milk
- splash club soda, optional
- Coconut flakes and sugar for rim
- Combine all ingredients except for optional club soda in a shaker. Shake to combine.
- Combine coconut flakes and sugar for rim.
- Dip the edge of each glass in water and then in the coconut flakes and sugar mix.
- Pour drink over ice, topping with club soda for a bit of a bubbly kick. (optional)
Cucumber Lemongrass Caipirinha
- 4-6 Tbsp. Cachaça
- 2 limes
- 4 Tbsp. sugar
- ¼ medium cucumber, cubed
- 1 lemongrass stalk, outer leaves removed and soft center finely diced
- Peel and quarter the limes and add them together with the lemongrass, sugar and cucumber into a blender.
- Pulse on low speed for a few seconds.
- Add the ice and alcohol and then pulse until the ice is crushed and the drink has the consistency of a slushie.
- Serve in rocks glasses with straws.
Pineapple Ginger Mojitos with Spiced Rum
- 3 oz. Spiced rum
- 4 oz. club soda
- 8 oz. pineapple juice
- Large thumb-sized piece of ginger slices (no need to peel)
- Small bunch mint leaves
- Juice of half a lime
- 1 lime, sliced
- Crushed ice
- Mint sprig for garnish
- 1 Tbsp. unsalted butter
- 2 slices fresh or tinned pineapple
- 2 Tbsp. light brown soft sugar
- Place the pineapple juice and slices of ginger into a small saucepan. Bring to a boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
- Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam. Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
- Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
- Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
- Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the club soda and mix again. Add more ice to fill up to the top if necessary.
- Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.
Strawberry & Peach Rosé Sangria
- 1 bottle Rosé
- 1 bottle Sauvignon Blanc
- 1/3 c. Brandy
- 1/3 c. Sugar
- 2 c. strawberries, sliced
- 1 c. peaches, sliced
- 1 c. chilled club soda or sparkling water
- 10-20 Basil leaves
- Add the sugar and brandy to a large pitcher and stir until the sugar has dissolved.
- Add the fresh fruit, wine and club soda and stir to combine. Add the basil.
- Refrigerate the sangria for at least six hours before serving.
- Serve over ice.
Spicy Bacon Bloody Mary
- 12 oz. Vodka
- 6 c. tomato juice
- ¼ c. lemon juice
- ¼ c. lime juice
- 2 Tbsp. creamy horseradish
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Sriracha
- 1 small clove garlic, minced
- ¾ tsp. salt
- ½ tsp. freshly ground black pepper
- Slap Ya Mama seasoning mix or creole seasoning mix, for garnish
- Green olives, for garnish
- Cooked bacon, for garnish
- Celery stalk, for garnish
- In a blender, blend tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, sriracha, garlic, salt and pepper. Refrigerate until chilled, about 1 hour.
- To serve: Place creole seasoning on a small plate. Dip the rim of glass in a shallow amount of water (or run a lemon slice around the rim) and dip into the seasoning.
- Fill glass with ice and add 2 oz. of vodka and then fill with the bloody mary tomato mix. Garnish with olives, bacon and celery!
- ¾ oz. Dry rosé
- 2 oz. Tequila blanco
- 2 strawberries, hulled, sliced
- 1 tsp. sugar
- 1 oz. fresh lemon juice
- Muddle strawberries and sugar in a cocktail shaker until lightly crushed.
- Add tequila, lemon juice, rosé, and a single large ice cube.
- Cover and shake until outside of the shaker is frosty, about 30 seconds.
- Pour drink with ice cube into a rocks glass (do not strain).
Enjoy National Eggs Benedict Day with a world-class brunch and some of these delicious breakfast cocktails. Choose your favorite recipe and stock up on wine, beer, or spirits at your nearest Spec’s!