3 brunch cocktails better than a mimosa | The Gourmand & Gourmet

3 brunch cocktails better than a mimosa

Whether you’re hosting a boozy brunch or looking for an early start to the weekend, finding the perfect crowd-pleaser drink to accompany your home cooked breakfast can be a struggle. So much so that it’s more than tempting to dump some orange juice into a bottle of cheap champagne and call it a day. But before you go disguising the taste of mediocre bubbly with OJ, check out these breakfast cocktail recipes that will leave you looking like the host with the most booze to go around.

Orange Aperol Sun

Serves 6
  • 6 tablespoons of Aperol
  • 6 tablespoons of fresh orange juice
  • 750ml of Prosecco
  • 6 orange slices
  1. Fill each glass 2/3 with ice cubes.
  2. Add one tablespoon of Aperol and one tablespoon of orange juice to each glass.
  3. Top with Prosecco.
  4. Garnish with orange to serve.


 Serves 6 – 8
  • 6 white peaches
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of sugar
  • 750ml of Prosecco
  1. Bring a large pot of water to the boil.
  2. Using the tip of a knife, make two one-inch cuts on the bottom of each peach to form an ‘X’.
  3. Add the peaches to the boiling water and cook for 30-40 seconds (or until the skin begins to peel back) then transfer the peaches to a large bowl of ice to cool.
  4. Peel and chop the peaches, discarding the pits.
  5. Transfer the peaches to a large bowl and toss them in the lemon juice and sugar to evenly coat them.
  6. Wrap them in plastic wrap and chill in the fridge for 20 minutes.
  7. Puree the peaches until smooth and strain into a large pitcher.
  8. Season to taste with more lemon juice and sugar.
  9. Add Prosecco and stir slowly to blend.

Tipsy Tea

Serves 1
  • 2 ounces of orange-flavoured vodka
  • 6 ounces of sweet tea (black tea and sugar to taste, chilled)
  • ½ orange wheel
  1. Add the vodka and tea to a tall glass filled with ice.
  2. Stir.
  3. Garnish with orange.