Brunch is a leisurely start to the day, often with friends on weekends.  It’s a great time to catch up on the week’s happenings and to look forward to the days and weeks ahead.  There are several drinks that are ordinarily served during brunch.  I have listed the below along with a bit of history about the drink and a recipe for making each one.  Remember to drink responsibly and to observe the drinking age in your jurisdiction.

1. Mimosa


The mimosa is probably the most classic brunch drink. The ingredients call for champagne combined with orange juice.  Typically, orange juice is served at breakfast, just before brunch, so it goes nicely with the occasion.

The cocktail is named after the yellow-flowered mimosa plant.  The combination of sparkling wine and orange juice has been consumed for centuries in Spain, especially where oranges along with cava and other sparkling wines are plentiful, for example in Valencia, Castellón, Alicante and Catalonia. Sparkling wine was also consumed with the juice of apples, grapes, and other fruits.

Guide to Creating a Mimosa

2 1/2 oz (1 part) Orange juice
2 1/2 oz (1 part) Champagne

Ensure both ingredients are well chilled, then mix into the glass.  Stirred, not shaken. Serve cold.

Champagne Flute


The Buck’s Fizz is a similar type of cocktail, invented a few years earlier in London, which has twice as much champagne as orange juice.

The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau).

The Lemosa is lemonade with champagne.

The Vermosa is apple cider with champagne, notably served in Vermont, USA. Apple cider with champagne is also called a Crisp.

The Soleil is made with pineapple juice.

The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice.

2. Bloody Mary

Bloody Mary

The Bloody Mary was invented in the 1920s or 1930s.  There are various theories as to the origin of the drink.  One of the most popular theories can be found on this link.  In the United States, it is usually consumed in the morning or early afternoon, and is popular as a reputed hangover cure.  It is also perfect for brunch!

Guide to Creating a Bloody Mary

2 oz Vodka
4 oz Tomato juice
2 dashes Tabasco Sauce
2 tsp Prepared Horseradish
2 dashes Worcestershire Sauce
1 pinch Celery Salt
1 pinch Ground Black Pepper
1 pinch Smoked Paprika
Lemon Wedge
Lime Wedge

Celery Stalk

Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into another highball glass that contains ice cubes. Stir gently. Garnish with celery stalk and lemon wedge (optional).
Highball Glass

3. Sangria

Sangria Pitcher

Sangria, which is a punch, traditionally consists of red wine and chopped fruit and is often combined with other ingredients or spirits.  Sangria is possibly the most popular drink served from Spanish cuisine. It is commonly served at establishments and festivals throughout Spain.

Guide to Creating Sangria


1 (750-mL.) bottle red wine
1 (12-oz.) can seltzer
1 c. orange juice
1/2 c. brandy
1/4 c. granulated sugar
1 orange, sliced
1 apple, sliced
1 c. blueberries
1 c. sliced strawberries
In a large pitcher, mix together wine, seltzer, orange juice, brandy, and sugar then stir in oranges, apples, blueberries, and strawberries.
1 large pitcher with glasses

4. Bellini

Bellini with Peaches

Called the most popular brunch drink of all time by Martha, the Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

Guide to Creating a Bellini

White Peaches
2 oz Fresh Peach Purée
4 oz Prosecco

Pour Peach Puree into chilled Champagne Flute. Add Prosecco. Stir gently.

Champagne Flute