We can’t think of anything better than brunch. Ok, maybe the post-brunch nap, but you can’t have one without the other, so we stand by our statement – brunch is awesome. Probably the most awesome thing man has ever created.
(Sticky notes are a close second. Fun Fact: 696,960 Sticky Notes = 1 Acre)
Origins of Brunch
Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. Brunch was coined in 1895 by Guy Beringer in a visionary article titled ”Brunch: A Plea.” In which he writes:
“Instead of England’s early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, the author wrote, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare?
By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well.
Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week. The advantages of the suggested innovation are, in short, without number, and I submit it is fully time that the old régime of Sunday breakfast made room for the “new course” of Sunday Brunch.”
So yeah, Guy nailed it and we couldn’t agree more. But one of the things we actually enjoy disagreeing about is which brunch cocktail to serve. On that note, we decided to either make your life easier or more difficult by presenting some of our favorite brunch bevys for you to try after a good Saturday night carousing!
New Orleans Fizz
- 1 1/2 oz gin
- 1/2 oz lime juice
- 1/2 oz lemon juice
- 1 1/4 oz simple syrup
- 2 oz cream
- 1 small egg white
- 2 dashes orange flower water
- 1 oz club soda (more or less to taste)
- In a cocktail shaker filled with ice, pour the gin, lemon and lime juices, simple syrup, cream, egg white, and orange flower water.
- Dry shake without ice.
- Fill the shaker with ice. Shake vigorously again (more than normal to ensure the egg and cream are well mixed and the drink is silky).
- Strain into a chilled highball glass.
- Top with club soda and enjoy!
Melon Patch Cocktail
- Pour the melon liqueur, triple sec, and vodka into a cocktail shaker with ice cubes.
- Shake well.
- Strain into a highball glass with ice cubes. Fill with club soda.
- Garnish with an orange slice and enjoy!
- 1 1/2 oz gin
- 3/4 oz Lillet Blanc
- 3/4 oz orange juice
- 2 dashes orange bitters
- Garnish: maraschino cherry
- In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and orange bitters.
- Shake well.
- Strain into a chilled cocktail glass.
- Garnish with the cherry and enjoy!
Bacon Me Angry
- 1 oz bacon-infused vodka
- 1 splash maple syrup
- 1 dash bitters
- 4 oz Angry Orchard Crisp Apple Hard Cider
- Garnish: brandied cherry
- Garnish: bacon slice
- Pour the ingredients into a cocktail shaker filled with ice.
- Stir well and strain into a chilled cocktail glass.
- Garnish with a brandied cherry and a small strip of bacon.
- Fill a shaker with ice cubes and add all ingredients.
- Shake and strain into a cocktail glass.
- 1½ oz beef broth or consommé
- 2 Dashes hot sauce
- 1 oz lemon juice
- 2 oz tequila blanco
- 1½ oz tomato juice
- ⅓ oz Worcestershire Sauce
- Ice Cubes
- Fill a rocks glass with ice cubes.
- Add all ingredients and stir.
- Pour the Chambord into a champagne glass.
- Top with champagne.
Smoky Tequila & Grapefruit Cocktail
- ½ tsp honey
- 1 tsp smoked salt
- 1 ½ oz tequila blanco or mescal
- 1 ½ oz grapefruit juice
- 1 tbsp agave
- Dash bitters
- Rim a martini glass with honey. Dip in smoked salt.
- In a cocktail shaker, combine tequila, grapefruit juice, agave and bitters. Shake to combine.
- Serve in salt-rimmed glass over ice.