It’s no secret that I love brunch. And I love cocktails with brunch. But I tend to be kind of choosy about my brunch cocktails. I don’t want anything too strong or too heavy. Not too sweet either, but a little sweet and a little light is good. There’s a reason the mimosa is such a popular brunch drink. Bright, pleasant, bubbly, perfect.
The lovely folks over at St. Elder asked if I’d do a fall brunch and try out some of their favorite fall brunch cocktails. They did not have to twist my arm.
I teamed up with my partner-in-crime Kathy because she is wonderful and she bakes. Baking is definitely helpful.
Friends with sourdough starters are excellent. We knew we had some serious cocktail work to do so we started the meal off with these Sourdough Pancakes with Apple Compote so we’d have plenty of time for tasting. (And photographing.) Pancakes and compote give you plenty of opportunities to throw in seasonal flavors like cinnamon and nutmeg.
We decided to start off with the light and bubbliest cocktails and work our way up.
First up: the Classic Elder Shandy.
I do love cider, and the Elderflower liqueur gives it a nice herbal tinge that adds depth. Honestly, this is a great year-round cocktail. When do you not want a drink with apple-y sweetness, the scent of citrus, that’s nice and refreshing?
Next on the agenda, the Lemon Flower Spritz.
Perhaps the best discovery of this cocktail adventure was Sipp. The Lemon soda was mild and herbal and added great flavors without too much sweetness. Worked so nicely with the prosecco and the elderflower. I want to mix that Sipp with everything. In Boston you can find Sipp at Savin Hill Specialties in Dorchester, Roche Bros in Quincy, and Deluca’s Market on Newbury Street. Live elsewhere? Check here. Or order online here.
The Lemon Flower Spritzer was great for spritzer lovers, one of the favorites of the day, a more chic and sophisticated Mimosa. (Yes, there are ice cubes in it. Sorry about that. But I forgot to put the Prosecco and the Sipp in the fridge and I wanted a cold drink, darn it.) And can we just stop to appreciate the adorableness of baby Prosecco bottles? I want to cuddle them. (And then drink them.)
Then we moved into the slightly harder drinks. Pacing ourselves, as you do. Next was the Elder Rum Shandy.
Another reason Kathy is handy? She’s the kind of person who already has nutmeg at her house and a new bottle of local rum. I am a sucker for cocktails with fresh grapefruit, I find that it brings something you don’t expect. We sampled this one twice, once before adding the cider and once after. It’s pretty great either way, one as a real DRINK and the other as a refreshing more brunchy drink. Another benefit of the “top with cider” approach to drinks is you can make it heavier or lighter depending on how much you add.
And lastly: the Honey Blossom Shandy.
I don’t see many successful whiskey-based cocktails, but using the Hard Honey definitely brought a smoothing note to the sweeter mixers that helped them blend well with the whiskey. This would be a great one for the men who turn up their noses at more girly cocktails.
I’ve always been a fan of elderflower liqueur (I love to add it to my G&T’s) but these were definitely ways of using it I’d never thought of. The cocktails were mostly basic and simple without a need to buy a lot of random mixers. Using the cider was great, I love having cider in the house and it’s a great option for those who want it straight without the cocktails.
Any of these cocktails would be a great option for those hours of holiday food prep when everyone’s around and getting busy but you don’t want anything too hard so you can keep your wits about you near the stove. A great way to lighten up the day and get everyone in the spirit with some seasonal flavors.
Thanks to St. Elder for putting together an amazing box of goodies and mixers to help put this post together. It was so much fun!