Say Goodbye to Bottomless Mimosas: These Trendy Cocktails Are Taking Their Place
For some, brunch is a weekly rite of passage they can’t live without. Sundays are practically reserved for bottomless mimosas and Eggs Benedict. While a good old-fashioned blend of bubbly and OJ is always well-appreciated, why not nix the mimosa this week and mix it up with something a little more exotic?
Impress your brunch club, by hosting your own get-together, using one of these trendy new choices.
Bailey’s Almande Iced Coffee
Nope, it’s not your grandpa’s Irish Coffee! This iced take on the Erin-inspired libation, uses Bailey’s Almondmilk Liqueur for a subtle, not too strong jolt.
1.5 oz. Bailey’s Almonde Almondmilk Liqueur
7 oz. Coffee
Mix together in a tall glass. Serve over ice.
Take your traditional Bloody Mary and kick it up a notch with Don Julio. The added Mexican flair is just what your morning was missing.
1.5 oz. Don Julio Blanco Tequila
4 oz. spicy Bloody Mary mix
a splash of chipotle sauce
0.5 oz. lime juice
0.5 oz. orange juice
a squeeze of lime
1 strip of bacon
In an ice filled highball glass, add Don Julio Blanco Tequila, Bloody Mary mix, chipotle sauce, orange juice and lime juice. Mix with a bar spoon. Garnish with a lime slice and strip of bacon.
You don’t have to eliminate orange juice cocktails from the menu completely. Try swapping out the champagne for a little Mexican tequila to really switch things up.
1.5 oz. Don Julio Reposado Tequila
3 oz. orange juice
0.5 oz. grenadine
Fill glass halfway with ice. Add Don Julio Reposado Tequila, grenadine, and orange juice. Mix well.
Tanqueray Salty Dog
Gin lovers, rejoice! There’s finally something to satisfy your day drinking tastes. This gin-based cocktail pairs well with everything from French Toast to flatbreads.
1.25 oz. Tanqueray London Dry Gin
3 oz. Grapefruit juice
a pinch of salt
In an ice-filled glass mix grapefruit juice and Tanqueray gin. Line the rim of the glass with salt and garnish with fresh fruit.
Get crafty with your brunch cocktails with Diageo products. For more information and recipe inspiration click here.This is a paid partnership between Diageo and Philadelphia Magazine's City/Studio