Brunch is the greatest meal of the day. Whether sipping on coffee or a cocktail (or a coffee cocktail), a good hearty brunch shared with friends will leave you feeling good for the rest of the day.

I have found that brunch can run you a pretty penny at a restaurant. However, it is just as rewarding to DIY brunch at home with your friends. Whether potluck style or “you bring the food I’ll bring the drinks,” there are easy ways to divide who brings what to make the feat of at-home brunch more manageable.

Next time you brunch at home, try one of these cocktails:


The classic brunch cocktail is easy to make in a pitcher for large groups. Combine champagne (or prosecco for a different type of bubble) and orange juice for a refreshing cocktail. To make the OG mimosa, add a dash of Cointreau—but I don’t think that you’ll even notice if it’s not there. Mimosas are easily adaptable, and you can try different juices, flavor mix ins, or fresh fruits to spice them up.


The mimosas cousin—another excellent drink choice for a crowd. Bellini’s are fresh peach puree mixed with Prosecco and served in a flute. Fresh and fruity, Bellini’s are the perfect spring drink.

 Salty Dog Cocktail

This is a little stronger than the Mimosa or Bellini and is sure to wow a crowd because of it’s beautiful pink hue. Turn a classic breakfast fruit—the grapefruit—into a delicious cocktail by combining grapefruit juice, simple-syrup, and gin. To lighten the drink, water it down with sparkling water and make it a spritzer. Serve in a lowball glass with a salted rim. Garnish with lime and grapefruit.

Sea Breeze

Love grapefruit but not sold on the gin in the Salty Dog? Try a Sea Breeze by mixing cranberry juice, grapefruit juice, and vodka. If you want a sweeter, more tropical drink, substitute the grapefruit juice for pineapple juice. Serve in a highball glass and garnish with lime.

La Colombe Latte Cocktail

 This latte is rich, creamy, and delicious. To make, combine one Vanilla La-Colombe draft latte (found in the coffee section of any supermarket) with 2oz Frangelico or Kahlua (or both if you’re feeling it) and 4oz rum. Shake with ice. Strain into two martini glasses.

The astute observer may notice that I left off the Bloody Mary— if you want to drink cold tomato soup with liquor and celery, then you are a psychopath and are not invited to my brunch.

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