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Bartender making a drink wearing a santa hat with fake snow all around
Santa’s little helper, Jonathan Lind, is back with more cocktails! (Because Santa deserves a nightcap. You do, too.)
Natalie Black

A Duo of Deliciously Festive Brunch Drinks!

What's better than an espresso or spritz cocktail? An espresso or spritz cocktail at BRUNCH

Jonathan Lind is a NYC-based bartender, founding Bar Director at Crown Shy, and has worked at celebrated establishments like Eleven Madison Park.

December 22, 2023 10:06 am

Everyone give it up for Wondercade’s house mixologist stud Jonathan Lind! He’s back, he’s better than ever, and he returns to share not one, but two recipes for seasonal — and sensational — brunch cocktails. Cheers! -NPH

Jonathan Lind: The tinsel is hung, the lights are strung…and oh, thank heavens, it’s holiday brunch season! Jonathan Lind, back with you today. Now, the only thing better than raising a glass with friends and engaging in a bit of friendly shenanigans is being home by 6 p.m., which is why I am a particular fan of brunch. But this time of year, it’s great to go Rockwellian and gather friends and family around the table for some mid-morning mischief…which isn’t complete without a delicious drink to wash down that hollandaise. And I’ve got two drinks that fit the festive bill perfectly.

I would like to assure you that we will not be simply throwing pumpkin spice in traditional cocktails, or draping our Old Fashioneds with mistletoe. Instead, we’re just going to talk about a couple of delicious options to serve alongside your various combinations of eggs and carbs!

First up: the bitter and bracing combination of an Espresso and Tonic with the layered molasses-y sweetness of a beautiful aged rum. Add a squeeze of lime and you have a fantastic little pick-me-up, whether it’s the hair of the dog you’re chasing, or just getting started.

Dark rum and espresso cocktail on a white countertop
Don’t stay pressed. Make this espresso cocktail instead.

Espresso and Tonic

Servings: 1 cocktail

Copy Ingredients

  • 1 oz. espresso
  • 1 oz. dark rum (I would recommend using an aged rum made in the Spanish style, which often lends itself as a richer style. Look for the word “RON” on the label.)
  • 4 oz. tonic water (Use good tonic! Canada Dry has some of the most delicious club soda on the planet, but the tonic just ain’t gonna cut it.)

Copy Directions

    1. Add the espresso and rum into a highball glass filled with ice. Stir slightly to chill, add your bubbles and serve!

And secondly, on the lighter side, may I recommend a nice botanical spritz? (Nothing says “brunch” like a spritz, after all.) One of my favorite things to do in the wintertime is drink idiosyncratic beverages, so a spritz in the snow is pretty much perfect! This particular recipe calls for a Ketel One Botanical, which I chose for its flavor, but also because it’s a slightly lower percentage of alcohol, which at the very least makes me feel like I’ve made an adult decision.

Grapefruit drink in a highball glass
Because brunch ain’t brunch without a spritz. I don’t make the rules.

Botanical Spritz

Servings: 1 cocktail

Copy Ingredients

  • 1 oz. Ketel One Botanical Grapefruit and Rose Vodka
  • 3 oz. club soda
  • 3 oz. sparkling wine (A note on sparkling wine in cocktails: generally speaking, you want a dry and acidic wine. Talk to your local wine shop and find something that makes sense for your budget.)

Copy Directions

    1. Add the vodka into a highball glass filled with ice. Stir slightly to chill, add your club soda and sparkling wine, and serve!

And with that, I’ve made myself thirsty. Off to the bar for something bubbly and delicious! Until next time, my friends!

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