8 brunch cocktails that beat sleeping in

Because a baller brunch deserves baller boozing
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You survived the week. Congratulations. And now you're celebrating the temporary freedom with that occasion located on the space-time continuum between breakfast and lunch - the brunch. While till now, you've pulled through with OJs, mimosas and Bloody Marys, we beg you to ditch them for something less boring and predictable. Pour these at your next Sunday soir?e because honestly, the brunch food is great but we're all really there for the mid-morning drinking.

1. Aperol Spritz

A classic Italian aperitivo cocktail that aids digestion means that you can tuck in more of that massive spread. Adamo Balsamo, mixologist at CinCin, shows you how to mix one.


60ml Aperol

100ml Prosecco

50ml soda

Method Build up all the ingredients starting with the Aperol, followed by the Prosecco and topped with soda - but without using excessive ice. Serve in a typical Italian wine glass.

2. Limoncello Sour

Balsamo from CinCin guarantees a fresh start with this one, thanks to the Italian liqueur making a star appearance.


60ml homemade/store-bought limoncello

40ml lemon juice

20ml lime

15ml sugar syrup

1 egg white

Method Allow us to teach you a new shaking technique: the reverse dry shake. Add all the ingredients and ice to a shaker except the egg white, then strain to remove the ice and add the egg white before the second shake. This results in a more consistent foamy texture. Double strain the mixture in a chilled champagne saucer glass. Garnish with 2-3 drops of the Angostura bitters.

3. The Gentle Pera

When you have fruits in your cocktail, it kinda makes you feel a little less guilty about getting drunk right at the start of a glorious day, doesn't it? Another one from CinCin's mixologist.


50ml vodka infused with pear

10ml Galliano liqueur

60ml lychee juice

40ml lemon juice

15ml sugar syrup

10ml red wine

Method Shake all the ingredients besides the red wine, and double strain the mixture in a double rock glass. Pour the red wine over the mixture to create a float at the top of the glass. Top with some crushed ice to go all bartender-y on your guests.

4. Dark Monsoon

Rum drinkers, this one's for you. Rahul Raghav, bar manager at The Bombay Canteen, suggests you bring home Old Monk for this one for a sweet-and-spicy start to the day.


45ml dark rum

15ml honey-ginger syrup

30 ml lime

30ml ginger ale

Method To make the syrup, mix 250ml honey, 250ml hot water and 75ml ginger juice. Then, shake all the ingredients in the recipe except the ginger ale, strain into a tall glass, and top it up with the ale. To look like you take mixology lessons by the side, garnish with a mint sprig and a lime slice.

5. Raspberry Sherbet

You want the familiarity of your morning mimosas but with an upgrade. We get it. This one gives you that, with fresh, citrusy notes to kick-start the day - courtesy The Bombay Canteen.


30ml raspberry infused gin

5ml lime

60ml Sparkling wine

Method In a champagne flute, add the gin and lime, and then top with sparkling wine.

6. High Tea Punch

The guys at The Bombay Canteen serve this in a teacup. And we will be doing that too, not just because it's more fun but because we can then pretend we're sipping on a morning beverage and not turning into alcoholics.


500 ml Captain Morgan Original Spiced Rum

500 ml fresh pineapple juice

150 ml lime juice

500 ml orange juice

100 ml orgeat

100 ml white chocolate

500 ml tonic water

1 kiwi

Some figs

1 cup apple cinnamon tea (tea bags)

Method Mix all the ingredients in a big jar/bowl ,and serve in teacups. Make it in batches that serve 5-6 at a time, and top up with some ice to keep it chilled.


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