Morning cocktails are a great addition to a brunch or late breakfast. Serve light cocktails such as mimosas or Bellinis with a light meal or with fruit. A Bloody Mary pairs well with a hearty brunch. Fruit flavors in general and specifically citrus flavors are excellent choices for a morning drink.
To make a Bloody Mary, build 3 oz. tomato juice, 1 ½ oz. vodka and ½ oz. lemon juice in a highball glass over ice cubes. Mix thoroughly. Add a dash of Worcestershire sauce, a dash of celery salt, dash of ground pepper and dash of hot pepper sauce and stir. Garnish with a lemon wedge and celery stalk.
A Bellini is named after painter Giovanni Bellini and is a perfect drink for a fancy brunch. Pour 2 oz. of white peach puree into a champagne flute. Slowly pour in 4 oz. of champagne and serve. You can also use peach juice if white peaches are unavailable.
Kiwi Mango Mint
This combination of tropical flavors makes a delicious morning cocktail. Fill a highball glass with ice and then add eight mint leaves and 1 ½ oz. kiwi vodka. Top with mango juice and stir well.
Not all morning cocktails have to be cold drinks. For those who want a hot treat, try an Irish coffee with a morning pastry. Pour 2 ½ oz. strong coffee, 1 ½ oz. Irish whiskey and 1 tsp. brown sugar into an Irish coffee glass. You can also use a large mug. Float 1 oz. of whip cream on top.
This traditional Jamaican drink tastes excellent with a pancake breakfast. You need 3 oz. dark rum, 1 oz. coffee liqueur and fresh blueberries or strawberries. Fill a wine glass with crushed ice and add the rum, then the coffee liqueur. Garnish with the fresh fruit.
A mimosa is a twist on the Bellini and is a good cocktail for a brunch or a morning wedding reception. You need ½ oz. triple sec, 1 ½ oz. fresh orange juice and 3 ½ oz. chilled champagne. Build the ingredients in the order listed in a champagne flute. Garnish with a fresh orange slice.
This cocktail provides a nice morning kick. Pour 2 oz. high quality tequila into a highball glass filled with ice. Top with orange juice and stir. Add two dashes of grenadine syrup. To add the syrup, tilt the glass and pour the grenadine down the side of the glass. This will cause the syrup to go to the bottom and slowly rise up through the drink. Garnish with a cherry-orange circle.
References and ResourcesThe New York Bartender's Guide: Sally Ann Berk: 1997
The Little Black Book of Cocktails: Virginia Reynolds & Kerren Barbas: 2003
The Modern Mixologist: Contemporary Classic Cocktails: Tony Ganim, Mario Batali & Mary Elizabeth Faulkner: 2010
Big Bad-Ass Book of Cocktails: Paul Knorr: 2010