Four Brunch Cocktails to Wake Up Your Weekend

• 5 tablespoons sugar
• 8 slices cucumber, divided (plus additional for garnish)
• 8 cantaloupe balls; plus additional for garnish
• 2–3 mint sprigs, plus additional mint leaves
• 4 ounces vodka
• 2 ounces ginger liqueur
• 4 ounces fresh-squeezed lemon juice
• Prosecco, to top

Combine sugar with 5 tablespoons water in saucepan over medium heat, and cook until dissolved. Set aside to cool.

Put 4 slices of cucumber, 4 cantaloupe balls, the mint sprigs and ice in large French press or pitcher. Set aside.

In cocktail shaker, muddle remaining cucumber slices, cantaloupe balls and mint leaves. Add the vodka, ginger liqueur, simple syrup, lemon juice and ice. Shake well, and strain into the French press or pitcher. Top with Prosecco.

Pour into Collins glasses (if using a French press, you may need to scoop additional ice into each glass first). Garnish each drink with a cucumber slice and melon ball. Serves 6.

• The tradition of a late-morning meal began during the late 1800s in the United Kingdom as the “hunt breakfast,” according to Farha Ternikar’s book, Brunch: A History (Rowman & Littlefield Publishers, 2014). Following an early-morning hunt, servants would prepare a feast of meats caught that day for the hunting party, resulting in a later-than-usual eating time.

• The word “brunch” first appeared in print in an 1895 article in Hunter’s Weekly. In “Brunch: A Plea,” British author Guy Beringer wrote: “Brunch is cheerful, sociable and inciting. It is talk compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.

• 2½ ounces Pirate Mary Mix (below)
• 1½ ounces Banks 5 Island Rum
• 4 turns fresh-ground pepper
• 3 dashes Bitter Truth Celery Bitters
• Pineapple leaf, for garnish

In cocktail shaker, combine all ingredients (except garnishes) with ice. Shake well, and strain into rocks glass with fresh ice. Garnish. Serves 1.

• 10 ounces coconut water
• 10 ounces yellow tomato juice
• 4½ ounces fresh pineapple juice

Combine all ingredients in large pitcher. Refrigerate in sealed container for up to 2 days. Makes 3 cups, enough for 10 drinks.

• In America, brunch was called the “varsity meal” for its association with (usually hungover) college students.

• The boozy brunch kicked off during the Prohibition years. The upper crust, who had access to plenty of illicit alcohol, would typically enjoy a leisurely, decadent meal the morning after a night of drinking. In a private home or club, there was no restriction against pouring bubbly (or bootleg vodka) into your orange juice, Mimosa-style, to ease that pesky hangover.

• Brunch began to catch on in the United States in the 1930s. Cookbooks and newspapers started to give the concept momentum. Not everyone was a fan, though. “At all events, let me implore you not to call your breakfast, at no matter what hour, a brunch,” wrote etiquette expert Emily Post in a 1936 column.

• Chicago was famed for popularizing brunch, as movie stars would stop over in the Windy City for a break during cross-country railway treks. Noted Sunday brunchers at The Pump Room at the former Ambassador Hotel included silver-screen favorites John Barrymore, Helen Hayes and Clark Gable.

• After World War II, hotels became champions of the fancy brunch. Most restaurants were closed on Sundays and church attendance was on the decline. Restaurants hopped on the bandwagon much later.

• 1 ounce cold-brew coffee
• 1 ounce Campari
• 1 ounce sweet vermouth
• Orange twist, for garnish

In mixing glass, combine all ingredients (except garnish) with ice. Stir to chill, then strain into rocks glass, over ice if you like. Garnish with orange twist. Serves 1.

To serve a group, this drink can be premixed (without ice) and stored in a tightly capped bottle. One cup of each ingredient should serve 8 people. When ready to serve, pour into individual glasses over ice, then garnish each glass.

• 4 cups ginger beer
• 2 cups fresh lemon juice
• 1 bottle (750-ml) rosé wine
• 1 bottle (750-ml) Cocchi Aperitivo Americano
• 10 dashes grapefruit bitters
• Lemon slices, for garnish
• Assorted edible flowers, for garnish

Add all ingredients (except garnishes) to pitcher or punchbowl filled with ice. Stir together gently. Garnish with lemon wheels and edible flowers. Serves 4–6.