3.2 Bottomless Brunch
How to make a tasty treat for the mornings after the nights before
Cocktails should be drunk at any hour of the day. I always wonder why some of those amazing rooftop and riverside bars don’t open until after lunch. Sometimes, the best way to start the day is with a drink in your hand, dark sunglasses over your eyes, and a light mid-morning meal.
Here’s how to make some incredible brunch cocktail classics at home
The sparkling option is a mainstay of brunch boutiques. There is a whole list of fruity options to add to your Champagne flute to convince yourself it’s okay to start drinking bubbles again. So, let’s make sure it’s worth it. Here’s how to use the fresh orange juice you bought ready for the breakfast you overslept.
Bucks Fizz and its slightly stronger sister, the Mimosa, are made by mixing orange juice and sparkling wine. The addition of Triplecello gives these drinks a bright, zingy flavour that will really wake you up in the morning. For a Bucks Fizz, add 1 part Triplecello and 3 parts orange to a Champagne flute and top with chilled sparkling wine. For a sharp and punchy Mimosa, add 1 part Triplecello and 1 part orange juice to a Champagne flute and fill it up with chilled sparkling wine. Garnish both with an orange twist, some scrambled egg with smoked salmon, and a fruit salad.
Adding sparkling wine to acidic orange juice really makes it fizz up. To stop it bubbling over the top, make sure your wine is properly chilled and pour down the side of the flute glass.
If the head is still pounding a little, a coffee cocktail is surely the order of the day. I’ve already covered how to make an amazing Espresso Martini using Wardington’s Project X. But, if you’re looking for a refreshing twist on this classic, simply shake 4 parts Project X with ice and, instead of straining into a martini or coupe glass, decant over crushed ice into a highball or tumbler glass. Garnish with a squirt of whipped cream and a good dribble of chocolate or caramel sauce.
We’ve all seen a Bloody Mary. Chances are, we’ve probably all seen her twin brother: The Red Snapper. Almost identical, but with gin at its heart. This is much more refined morning drinking. My perfect Red Snapper starts with a classic Negroni: add gin, red vermouth and Campari to a large pint glass. Then add equal parts lemon and lime juice, 2 dashes of Worcestershire Sauce, 4 dashes of Tabasco, and a teaspoon of olive brine. A pinch of salt, a crack of pepper and finally, 4 parts tomato juice. Add ice and get another large pint glass ready.
The trick here is to ‘roll’ your cocktail. Shaking would make the tomato juice go frothy and feel thin in your mouth. Pouring from one glass into the other several times (rolling) will mix, chill and aerate your Red Snapper without over-diluting the tomato juice. Decant the drink, including the ice, into a large highball glass and garnish with a stick of celery and some olives.
You can have fun with this one. The only ‘key’ ingredients are roughly 2 parts gin, 1 part lemon juice and 4 parts tomato juice. Otherwise, things like Tabasco, Worcestershire Sauce, and Horseradish Sauce are classic optional extras depending on preference. I like the rich, bittersweet flavour a Negroni base provides.