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Breakfast cocktails: The pleasures of A.M. alcohol



kc kratt

It’s impossible to not be relaxed with a cocktail in hand at brunch. Whether it’s a little hair of the dog to cure the effects of last night’s ills, or a pleasant way to kick off a day of laziness, a good drink at brunch is a treat and occasionally even an art form. Not too sweet or boozy—and tailor-made for fluffy, hearty breakfast fair—these are my favorite Sunday morning libations.

The Ultimate Bloody Mary

The key to a bloody mary that will snap you out of your hangover? A serious kick. Don’t skimp on the Tabasco, horseradish, pepper, or lime, and this will cut right through those eggs Benedict and pry your eyes open.

3 parts vegetable cocktail
1 part vodka
1 pinch celery seeds
1 shake black pepper
1 healthy drop Tabasco sauce
Fresh horseradish to taste
Squeeze of one lime
Squeeze of one lemon
1 tsp. Worcestershire sauce
Celery stick, green bean, green olive, tomatillo slice, or celery and carrot to garnish

Not flavorful enough for you? Try it Mario Batali style by throwing in a few teaspoons of balsamic vinegar.

 

The Beer I Had for Breakfast

Beer before noon? A no-brainer, particularly if it’s an oatmeal, coffee, or chocolate stout. Good thing we have plenty of great stouts in this state. Add bubbly for an even cooler experience.

1 bottle chilled stout such as Ommegang Chocolate Indulgence, Brooklyn Black Ops or Black Chocolate, Southern Tier Choklat, or Flying Bison Blackbird Oatmeal Stout
1 bottle chilled brut sparkling wine, such as Cava

Pour stout into champagne flute and top slowly with bubbly. Garnish with a raspberry.

 

The Merchant of Venice

You say mimosa, and I suppress a yawn. Who needs ’em? I do find the taste of bubbles with breakfast irresistible, however, and an extra punch of antioxidants can’t be a bad thing, so I go for this northern Italian upgrade, from Joe Bastianich and David Lynch’s Vino Italiano.

½ tsp. pomegranate juice or pomegranate liqueur
1 pinch cinnamon
Prosecco

Combine pomegranate juice and Prosecco in a champagne flute and top with a pinch of cinnamon.

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