Brunch Cocktails Redefined

Sometimes at brunch, a cocktail is necessary. Your obligations for the rest of the day are insignificant compared to the importance of imbibing with your French Toast or Shirred Eggs. But the thought of tippling one more ho-hum Mimosa and Bloody Mary has got you teetotalling most Sundays. Try one of our new brunch cocktails (you can have them before dinner as well).


The Benedict shares the flavors of the famous egg dish it emulates.

The Benedict is a subtle and savory combination of tarragon, egg cream, clove, and bacon. It will definitely stimulate your appetite for more sweet and savory breakfast treats such as the above-mentioned french toast, or perhaps a stack of pancakes drowned in butter and pure maple syrup.

The Benedict
(created by Paul Zablocki, Cocktail Buzz)

Ingredients
1 ounce cognac
1 ounce tarragon-infused vodka*
1/4 ounce advocaat
bacon-dust rim**
dash of ground clove, as garnish

Method
Rim a chilled coupe with bacon dust (wet the rim first with some cognac). Add first three ingredients to an ice-filled shaker and shake for 30 seconds. Strain into a coupe. Garnish with a dash of ground clove.

* To make the tarragon-infused vodka, infuse about a tablespoon of fresh tarragon leaves with about 2 cups of vodka in an airtight container. If you use a fifth of vodka, you can double the tarragon. (The measurements do not have to be precise.) Let sit for up to four days, shaking occasionally. Taste daily. When the vodkas tastes good and tarragony, strain the vodka into a clean bottle or jar that has a lid.

** To make the bacon-dust rim, microwave a strip or two of bacon on high for about 2 minutes. It should get very dark and crispy. Grind the bacon in a spice or coffee mill and empty onto a saucer. Wet rim of glass with a bit of cognac and dip into the mix so that it sticks to the rim.

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The Suzette will remind you of the flavors of the crêpe that shares its name.

And speaking of maple syrup, why not try the Suzette, a slightly sweet and boozy blend of the unique and beguiling Hudson Four Grain bourbon, Sortilège maple liqueur, and the amazing triple sec L’Original Combier Liqueur d’Orange. Together, the drink will remind you of the first time you tried a Crêpe Suzette. (The only thing missing is the powdered sugar.)

Suzette
(created by Paul Zablocki, Cocktail Buzz)

Ingredients
1 1/2 ounces Hudson Four Grain bourbon
1/2 ounce Sortilège maple liqueur
1/4 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Method
Stir in mixing glass half filled with ice for 30 seconds. Strain into chilled cocktail glass. Add garnish.

If you fancy your drinks on the rocks, the Suzette is quite the accommodating gal. We suggest you bump up the maple and orange liqueurs by a 1/4 oz. each.

Suzette on the Rocks
(created by Paul Zablocki and Steve Schul, Cocktail Buzz)

Ingredients
1 1/2 ounces Hudson Four Grain bourbon
3/4 ounce Sortilège maple liqueur
1/2 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Method
Stir in mixing glass half filled with ice for 30 seconds. Strain into ice-filled rocks glass. Add garnish.

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Up for some Monkey Business? Cognac & banana puree, topped with champagne!

Well, if those two are not getting your taste buds to perk up, then perhaps some Monkey Business will do it for you. It’s essentially a champagne cocktail with lots of very ripe banana mixed with delectable cognac and a hint of Velvet Falernum. You can either strain the chunky bananas through a sieve to make them super smooth, or if you like the chunky texture, just mash it up or use an immersion blender. Just remember to use the ripest of bananas or the drink will not work. Enjoy fueling your inner monkey!

Monkey Business
(created by Steve Schul, Cocktail Buzz)

Ingredients
2 ounces cognac or brandy
1/2 ounces Velvet Falernum
1/4 ounce ripe banana puree
3 ounces champagne or prosecco

Method
Shake first 3 ingredients in ice for 30 seconds. Pour into chilled goblet. Top with champagne. Give it a little stir.

photos © Steve Schul and Paul Zablocki, Cocktail Buzz