Summer holidays are almost here, and that means sunny brunch cocktails are on the menu. Host a stylish festive brunch this merry season and include some of these sunshine-laden drinks to make it a festivity of fun and yum!
This cocktail is full of whimsy, class and tropical flair. The recipe yields 10 servings. Be sure to follow the instructions carefully to get the desired layering colour effect.
- 300ml Midori
- 1 bottle pineapple juice (1 L)
- 1 bottle Champagne
- 300ml Blue Curaçao
- 1 lime cut into rounds and halved, for garnish
Pour 30ml of Midori into each glass. Fill each glass ⅓ full with pineapple juice, then top with bubbly. Finish with 30ml of blue Curaçao, garnish with a lime wedge, and serve.
Strawberries are in season, sweet and juicy as ever. The recipe yields 4 servings and is the perfect accompaniment for a summer brunch or picnic.
- 1 lemon wedge
- ¼ c. sugar, for rim
- ¼ c. strawberry sorbet
- 125ml Chambord
- 1 bottle sparkling rose
- ¼ c. strawberries
Rim 4 glasses with the lemon wedge, then dip in sugar. Place a small scoop of sorbet in each glass, then top with Chambord, sparkling rose, and a few fresh raspberries.
Champagne Punch with Ginger, Lemon, and Sage
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is great for any time of day. With a little pizzazz, this one will spice up any festive party. In true punch style, the mixture can be served in a self-service punch bowl and yields 20 servings.
For the ice:
- 1 lemon, thinly sliced
- 3–4 sprigs sage
For the punch:
- 8 strips lemon zest (from 1 lemon)
- ½ large bunch of sage
- ½ cup sugar
- 1 ¼ cups fresh lemon juice
- 2 cups gin
- 2 cups ginger liqueur, such as Canton
- 6 cups unflavored sparkling water
- 2 bottles chilled sparkling wine
Cut lemon and sage into pieces small enough to fit into ice-trays. Once divided into 2-3 trays cover with cold water and freeze to set overnight.
Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
Just before serving transfer the ice cubes to punch bowl. Pour in sparkling water and wine and stir gently.
Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.
If you don’t have a punch bowl big enough to hold the full amount, start by filling it with half of the recipe, then refill throughout your party as guests continue to drink.
Rosé Sangria Floats
Dessert or brunch? We’re not sure but we’re suckers for rosé anything as soon as summer hits. This delicious recipe yields 4 serves…but you may want to stock up on extra as we promise this one will be a hit!
- 550ml Raspberry Sorbet
- ¾ c. vodka
- 1 c. sparkling rosé
- Fresh berries, for serving
Scoop sorbet into glasses and pour over vodka and sparkling rosé.
Top with berries before serving.