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  • Writer's picturethefizzycoupe

Brunch cocktail o'clock

If you follow us on Instagram (if you don’t, go add us to your feed - lots more bonus recipes, tricks, tips, and general shenanigans over there!), you know about our deep and abiding love of decadent homemade brunch dishes and corresponding cocktails. What’s better than spending time on your weekend crafting something beautiful and delicious with your own hands, and sharing a gorgeous meal with loved ones? (And, you know, it makes a heck of a good social media post. Pics or it didn’t happen!)

So this week, we’re sharing a little roundup of some of our favorite brunch cocktails that will lend some sparkle to your springtime morning meals.

Bee’s Knees

Why we love it for brunch: it’s a little sweet, a little tart, and very refreshing. The honey brings the springtime vibes in a big way. Try it with biscuits and honey for a complimentary flavor pairing.

2 oz. London Dry Gin

3/4 oz. freshly squeezed lemon juice

1/2 oz. honey syrup*

1/4 oz. orange juice (optional)

Add all ingredients into a cocktail shaker and shake until well-chilled. Strain into a coupe glass and garnish with a lemon peel. Sip & enjoy!

*Making honey syrup is as easy as making simple syrup! For this recipe, you can use anywhere from a 1:1 to 3:1 honey-to-water ratio, depending on how into honey flavor you are. If you’re using 3:1, heat 1/3 cup of water to just under boiling. Add 1 cup of honey and stir until dissolved. Let cool fully before using in your cocktail. Honey syrup will keep for about a month in the fridge.

Irish Coffee Martini

Why we love it for brunch: it has delicious, delicious espresso in it - ‘nuff said. It’s creamy and frothy and decadent. Try pairing it with a nutty muffin.

1 1/2 oz. Irish whiskey

2 oz. espresso

1/2 oz. rich syrup (2:1, sugar to water)

1 oz. heavy cream

Add all ingredients into a cocktail shaker and shake with ice until well-chilled. Strain into a coupe glass and garnish with coffee beans. Sip & enjoy!

Kir Royale (and variations!)

Why we love it for brunch: it’s quick, easy, and bubbly! The classic cocktail pairs crème de cassis (blackcurrant-flavored liqueur) with dry champagne, but you can swap out a variety of liqueurs as a base. Lovely, light flavors that match well with a variety of foods. Try pairing it with pancakes topped with fruit compote or syrup.

1 oz. crème de cassis

Dry/brut champagne to top

Pour the liqueur into a champagne flute and top with champagne or any other dry sparkling wine.

If you have other liqueurs on your bar cart, try them out! Chambord (raspberry-flavored), St-Germain (elderflower-flavored), or Cointreau (orange-flavored) can all work well. Sip & enjoy!

What are your favorite brunch food and cocktail pairings? We’re always on the hunt for our next great morning meal! Happy almost-weekend, friends!


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