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brunch time
how
to host a brunch
by Yee-Fan Sun |
1
2 3 4
continued from page 2
and to drink?
Have coffee and tea
ready for when your guests arrive, as well as a few options for juice.
Or if you want to snazz up your drink offerings, try some breakfast
cocktails.
When it comes to brunch-time
cocktails, champagne is the undisputed alcoholic base of choice. It
mixes beautifully with a little bit of fruit juice. Try any of these
champagne-based cocktails, or experiment with a different juice of your
choosing. For each of these drinks, fill a champagne glass about ¼ full
with juice, then top with champagne.
Mimosa: For extra
style points, make these with orange juice you've squeezed fresh
yourself; this is really the best and proper way to make your mimosas,
and everyone's taste buds will surely thank you for your efforts (with
an electric citrus juicer, it doesn't even take all that long). If you
absolutely must go with store-bought juice, though, at least make sure
to get the not-from-concentrate variety.
Cranberry fizz: For
extra fancy-pants points, you can garnish by dropping a few fresh
cranberries in the bottom of the glass before you pour in the
cranberry juice and champagne.
Easy Bellinis: An
authentic Bellini involves tracking down some ripe fresh white
peaches, then peeling and pitting and pureeing and straining. While
this will yield you a superlative peach puree for your Bellini, it can
be next to impossible to get your hands on good white peaches outside
of the summer. And it's a heck of a lot of work to peel and pit all
those peaches to boot. Fortunately, you can get good quality peach
nectar at a decent supermarket. Make sure what you're getting is 100%
peach (organic supermarkets might have better options), and not some
sugar-syrup-laden concoction.
Of course, not everyone's up
for drinking first thing in the day. You can go non-alcoholic with any
of these beverages by substituting sparkling water for the champagne.
mosey
along this way
--------------------------->
lounge . nourish
.
host . laze
. home .
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