Beyond mimosas: More bubbly beverages to go with brunch

Spring is the perfect time for entertaining in the style I’m so genetically coded for: brunch.

I love brunch. It’s the one meal that falls between the civilized hours of 10 a.m. and 2 p.m., which in my estimation, is the best time to be facing decadent fare. It’s late enough that it looks appetizing, yet early enough so that any overindulgence can be worked off with a little afternoon exercise.

Over the years I’ve shared a variety of brunch recipes for your consideration, ranging from simple and stress-free to downright over-the-top elegant. Now I’d like to highlight the beverage side of brunch. After all, the liquid portion of this meal shouldn’t be taken lightly.

If you’re opting for alcoholic offerings, they can’t be too, well, alcoholic. There’s the rest of the day to consider after all. So whatever you choose, it can’t leave your guests too loopy or they simply won’t go home.

One of my favorite midday libations is the Ramos gin fizz. It’s hands down the perfect brunch beverage. First of all, it’s got that wonderful word in there: fizz. As in, hello! Time to wake up and enjoy the rest of the day. And I’m here to help ease you into it, with my creamy, frothy, goes-down-easy personality.

Delivered in a tall and slender Collins glass, dripping with dewy moisture on the outside, and a flavor-texture dynamic that has you gently tethered to the experience from the very first sip, you’ll never forget the first time.

But it’s somewhat labor-intensive in its preparation, as you’ll see from the recipe below. Because of the effort involved with making a single drink, you may want to limit your gin fizz preparations to intimate brunch gatherings.

For larger midday events you may want to go the route of pre-mixed beverages. I call them pitcher drinks. Mixing up a batch before guests arrive is an effortless and stylish way to entertain and still have fun at your own party. After all, making individual cocktails not only takes time, but removes you from the action.

The other route you can take is to provide simple concoctions that come together swiftly with a flavorful juice and splash of the bubbly. There’s the standby, mimosa. The name alone goes hand-in-hand with brunch. But variations abound beyond the classic orange juice and sparkling wine combination.

For inspiration, just step into any 21st century juice aisle at your local market.

Instead of orange juice, consider pomegranate, mango-coconut, cherry, guava, pineapple and berry juices or nectars. For the sparkling wine portion of said mimosa, try sparkling rose or the ever-popular prosecco.

Or consider my current favorite spin: a blood orange mimosa, made with my favorite sparkling blood orange beverage, Sanpellegrino Aranciata Rossa. In the company of sparkling wine and a splash of an herbacious gin (with a fresh thyme sprig garnish), it’s a delightful eye-opener. Trust me!

Blood orange mimosa

This is a colorful and very flavorful spin on the classic. You’ll be able to track down the blood orange Sanpellegrino in the high-fallutin’ section of the soft drink aisle. As you see in the photograph, although not essential, the sugar-coated rim and thyme sprig garnish really add to the experience.

Granulated sugar (optional)

½ ounce of an herbal gin (see note below)

Sanpellegrino Aranciata Rossa (sparkling blood orange)

Sparkling wine (select a dry style)

Sprig of fresh thyme (optional)

To create a sugar rim on the wine glass, first rub it with an orange or lime wedge. Let it sit for about 1 minute to dry slightly and become sticky. Then dip the rim in a saucer of sugar. You can prepare the glass several hours ahead.

For the drink, pour in the gin, then fill half way with the blood orange soda. Top off the drink with some sparkling wine, then garnish with a sprig of fresh thyme. Makes 1 drink.

Note: Regional favorites with an herbacious quality include Rogue Spruce gin, Vivacity Native gin (distilled in Corvallis), and Aria Portland Dry gin.

Ramos gin fizz

This is an authentic recipe. You’ll need a cocktail shaker and plenty of cracked ice. Choose a dry gin rather than an herbal-styled gin.

¼ cup (2 ounces) gin

2 tablespoons (1 ounce) heavy cream

1 large egg white

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1 tablespoon simple syrup

4 drops orange blossom water (see note below)

Club soda, chilled

Combine the gin, heavy cream, egg white, lemon juice, lime juice, simple syrup and orange blossom water in a cocktail shaker.

Add a generous amount (about 1 heaping cup) of cracked ice, replace the lid, wrap the shaker in a towel and shake vigorously for at least 2 minutes, preferably 4-5.

Strain into a chilled 10- or 12-ounce Collins glass, and add chilled club soda until an inch from the top, then wait for the foam to decide how high it’s going before topping off again with a bit more soda. Makes 1 (6-ounce) drink.

Tip: It’s a good idea to store the shaker in the freezer since this drink has to be shaken for such a long time.

Note: Orange blossom water is also known as orange flower water. It’s kind of hard to find, but check your local liquor store.

— Recipe adapted from www.cocktailchronicles.com by Paul Clarke.

Sparkling sangria

¾ cup triple sec or other orange-flavored liqueur

¾ cup fresh orange juice

½ cup brandy

⅓ cup fresh lime juice

½ cup superfine sugar

2 750-milliliter bottles (50.8 ounces) sparkling wine or champagne (Brut or extra-dry), thoroughly chilled

2 cups orange-flavored sparkling water, thoroughly chilled

1 orange, 1 lemon, 2 limes, sliced for garnish

In a pitcher that holds at least 96 ounces (12 cups) combine the orange-flavored liqueur, with the orange juice, brandy, lime juice and superfine sugar, stirring to dissolve. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

When ready to serve, slowly pour in the sparkling wine (or champagne) and the sparkling water, tilting the pitcher and pouring onto the pitcher’s side to retain as much effervescence as possible. Stir gently to combine. Add fruit slices. Fill 12-ounce wine glasses two-thirds full with ice cubes. Add sangria and a slice or two of fruit. Makes about 10 (8-ounce) drinks.

— Recipe adapted from “Pitcher Drinks” by Sharon Tyler Herbst.

Tequila-grapefruit brunch punch

For the grapefruit syrup:

Zest from 2 medium grapefruits (preferably a Ruby Red variety)

2 cups freshly squeezed grapefruit juice (3-4 grapefruits)

2 cups granulated sugar

For the pitcher drink:

6 sprigs fresh thyme

½ teaspoon kosher salt

⅔ cup freshly squeezed lime juice (6 limes)

2 cups light tequila

1 cup grapefruit syrup

12 sprigs fresh thyme for garnish

To prepare the grapefruit syrup: Combine the grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, then remove from heat, cover, and let stand until the sugar has completely dissolved, stirring occasionally. Strain the syrup to remove the zest. Store in an airtight container. May be prepared and refrigerated up to 1 week until ready to use.

To prepare the beverage: In the bottom of a pitcher, muddle the thyme sprigs with the salt. Add the lime juice and stir. Add the tequila and grapefruit syrup. Refrigerate until well chilled.

To serve, fill wine glasses with ice. Add the punch and garnish each serving with a sprig of thyme. Makes 12 drinks.