While cocktails are usually reserved for after five o’clock during the week, all bets are off come the weekend, as there’s no better way to kick off brunch than with a drink to go alongside your
eggs Benedict, stack of pancakes, or basket of breakfast pastries. From the classics like mimosas and Bloody Marys to modern spritzes and micheladas, we’ve got brunch cocktails galore for you to choose from. Whether it’s a special-occasion brunch or a casual Sunday with friends, we’ve got something for everyone. Check out our all-time favorite recipes for day drinking below.
In this lighter and brighter, albeit far more involved, take on the classic tomato-laced brunch cocktail, the usual vodka is swapped out for Gamle Ode’s dill-infused aquavit, a strikingly herbaceous take on the Scandinavian spirit from a Minnesota producer.
Get the recipe for The Ultimate Bloody Mary »
The traditional Bellini is made with white peach purée and sparkling wine, but the addition of peach brandy intensifies and sweetens the cocktail.
Lambrusco rosé, Cocchi Americano, fresh grapefruit juice, and club soda come together in this simple spritz.
Get the recipe for Punch House Spritz »
Homemade raspberry syrup makes a wonderful foil for aromatic rhubarb liqueur and bitter Campari in this spritz.
Get the recipe for Raspberry-Rhubarb Spritz »
A combination of jam, vodka, and prosecco could be cloyingly sweet, but this refreshing cocktail has enough lemon juice to balance sweet and tart perfectly.
Get the recipe for Blueberry Jam and Prosecco Cocktail »
Inspired by our list of Friday cocktails, bartender Michael Neff noticed that bitter flavors were prominent, as were fizzy drinks made with fresh fruit and herbs. To that end, he created a modified Pimm’s Cup, using Cynar to add a bit more bitter tang and ginger beer for spice. Fresh fruit and herbs round out the (almost) traditional summer refresher.
Get the recipe for Pimm’s Cup #21 »
The citrus peel notes in Cappelletti Aperitivo are enhanced by the grapefruit twist used to garnish this spritz.
Get the recipe for Cappelletti Spritz »
Our twist on the classic tequila and grapefruit cocktail uses mezcal, fresh grapefruit juice, and lavender simple syrup for a drink that’s simultaneously smoky, bright, and floral.
Get the recipe for Lavender Paloma >>
Imparting a festive green glow to the de rigueur citrus and Champagne brunch cocktail, absinthe lends a noticeably herbal bite and serves as a natural aperitif.
Slightly sweet bianco vermouth balances out the bitter gentian liqueur in this easy spritz.
Get the recipe for Garden Spritz »
For this ode to the Game of Thrones noblewoman,
Punt e Mes—the dark and bitter quina-vermouth hybrid—is softened with a long pour of champagne. Get the recipe for Lady Stoneheart »
Italicus Rosolio di Bergamotto, an Italian liqueur made from rose petals and bergamot, is the star of this citrusy, aromatic spritz.
Get the recipe for Italicus Spritz »
Natasha David, head bartender of New York City’s Nitecap, grew up in Germany, where everything from wine to apple juice got gespritzt. Her bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé with a hit of Prosecco.
Get the recipe for Everything’s Coming Up Rosé »
This spritz cocktail swaps in a red wine aperitif in place of Aperol, for a cocktail with more pronounced red berry notes, and still plenty of effervescence.
Get the recipe for Moto Guzzi »
This pretty-in-pink spritz tastes like a boozy strawberry egg cream.
Get the recipe for Strawberry Spritz »
Vodka, coffee, coffee liqueur, and cream are mixed with vanilla liqueur in this cocktail, which sits somewhere between a classic espresso martini and a White Russian.
Fermented Bloody Mary
Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive. Bittersweet Campari and fruity Cherry Heering add balance while cinnamon syrup adds a spicy, warming bite.
Get the recipe for Walking Stick »
Spicy tomatillo and cucumber ice cubes chill this twist on the classic brunch drink.
Get the recipe for Border Grill Bloody Mary »
This spritz strikes the perfect balance between bitter and sweet, thanks to the combination of liqueurs—gentian, Calvados, and rhubarb—and a splash of raspberry vinegar. Get the recipe for
Get the recipe for Aperol Fizz »
Aquavit infused with peaches and anise pairs wonderfully with peach purée for a Swedish twist on a bellini from Manhattan’s Restaurant Aquavit.
Along with the bloody mary, this creamy cocktail is a New Orleans brunch mainstay. It features an aromatic cognac named for the French emperor Napoleon Bonaparte that’s aged at least five years.
Get the recipe for Brennan’s Brandy Milk Punch »
Rosemary-infused simple syrup adds a refreshing herbal flavor to this classic brunch cocktail.
Get the recipe for Rosemary-Peach Bellinis »
The vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mescal in this cocktail from the Manhattan restaurant Perla.
Get the recipe for Fennel Delight »
Drew Hamm at Henry’s in Chicago makes a toasty spin on the traditional Irish coffee by adding Flor de Cana rum and a cinnamon syrup to the usual Irish whiskey base.
Get the recipe for Irish Coffee Riff »
A luscious take on the bellini, the Rossini swaps strawberries in for white peaches and prosecco in for champagne.
Get the recipe for Rossini »
Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses—reviving, indeed.
Get the recipe for Caraway Fizz »
This white wine-based cocktail from Brooklyn, New York’s Café Moto starts off summery, with the aromas of fresh basil and mint and an effervescent topper of club soda.
Get the recipe for The Saint »
A twist on the British classic, this summer cooler takes on spicy, herbal notes from Kaffir lime leaves, while strawberries lend sweet balance to the pleasingly bitter liqueur.
Get the recipe for Strawberry Pimm’s Cup »