Why We are Taking Mimosas Off the Brunch Menu This Year

The Recipe:

• 1 ½ ounces Grays Peak Gin

• ½ ounce Fiorente Elderflower Liqueur

• 2 dashes orange bitters

• 3 ounces Dominio de la Peseta Cava Brut

• Rose petal

In a shaker with ice, add gin, elderflower liqueur and orange bitters. Shake and strain into a glass. Top with sparkling wine. Garnish with a rose petal.

The Recipe:

• Cucumber slice

• 1 ½ ounces Old Forester Bourbon 100 Proof

• 2 ounces unsweetened green tea

• ½ ounce simple syrup

• ½ ounce Domaine de Canton Ginger Liqueur

• Lemon peel

• Mint sprig

Line glass with cucumber slice and fill with ice. In a shaker add bourbon, green tea, simple syrup and liqueur. Shake well and strain into your prepared glass. Garnish with a skewer of lemon peel and mint.

The Recipe:

• 3 thin slices of fresh cucumber

• 2 fresh cilantro sprigs

• 2 ounces Suntory Haku Vodka

• ½ ounce Fiorente Elderflower Liqueur

• ½ ounce agave nectar

• ½ ounce lime juice

• Splash of soda water

In a shaker, muddle cucumber slices and cilantro sprigs. Add vodka, liqueur, agave nectar, and lime juice. Shake well and strain into a glass over ice. Top with soda water and stir gently. Garnish with another cilantro sprig wrapped in a thin slice of cucumber.

The Recipe:

• 3 ounces Malfy Con Limone Gin

• 1 ½ ounces lemon juice, freshly squeezed

• ½ ounce simple syrup

• 1 scoop lemon sorbet

• 1 ½ ounces Bella Notte Prosecco

• Mint leaf

In a cocktail shaker, add gin, lemon juice and simple syrup. Shake and strain into a chilled glass. Add scoop of sorbet and top with prosecco. Garnish with a mint leaf.

The Recipe:

• 2 ounces Del Maguey Vida Mezcal

• 1 ½ ounces Licor 43

• 3 ounces espresso

• Mint

• Powdered sugar

In a shaker, add mezcal, Licor 43 and espresso. Shake and strain into a chilled glass. Top with fresh ice and garnish with mint and powdered sugar.

The Recipe:

• Lime wedge

• Tajin

• 2 ounces Chinola Passion Fruit Liqueur

• 1, 12-ounce bottle Presidente

Rim a glass with a lime wedge and Tajin. Add ice, liqueur and beer. Garnish with a lime wedge.

The Recipe:

• ½ ounce Michter’s US1 Small Batch Bourbon

• ¾ ounce Martini Dry Vermouth

• ¾ ounce lemon juice, freshly squeezed

• ½ ounce raspberry syrup*

• Egg white (optional or egg white substitute**)

Raspberry syrup*

• 2 parts sugar

• 1 part water

• Fresh raspberries

For the syrup: In a pot over gentle hear, add sugar and water and let sugar dissolve. Set syrup aside and cool to room temperature. Add a large handful of raspberries and let set overnight. Strain the mixture and gently bruise the raspberries to let the juice mix with the syrup.

For the cocktail: In a shaker, add bourbon, dry vermouth, lemon juice, raspberry syrup and egg white. Dry shake for 10-15 seconds. Add ice and shake again. Strain into a glass.

**Egg white substitute: We recommend using aquafaba – the liquid from a can of chickpeas – which has a similar consistency to egg whites. 1 ounce of aquafaba is equivalent to about one egg white.

The Recipe:

• 4 strawberries

• Mint

• 2 ounces Cupcake Sauvignon Blanc

• 1 ounce 1941 Craft Vodka

• ½ ounce lemon juice, freshly squeezed

• ½ ounce agave nectar

• Soda water

In a shaker, add strawberries and mint, then muddle. Add ice, wine, vodka, lemon juice and agave. Shake and strain the liquid and muddled mint and strawberry into a glass with fresh ice. Top with soda water and garnish with a mint sprig.

The Recipe:

• 1 ounce St-Germain Liqueur

• 2 ounces Patrón Silver Tequila

• ¾ ounce lime juice

• Lime wedge

In a shaker with ice, add liqueur, tequila and lime juice. Shake and strain into a glass over fresh ice. Garnish with a lime wedge.