A soft Venetian brunch classic from Harry's Bar pairing white peach purée with cold prosecco, drinking fizzy, pale-pink, and delicately sweet with stone-fruit aroma.

Bellini

The Bloody Mary's agave-powered sibling, swapping vodka for tequila and layering tomato juice with Worcestershire, Tabasco, and lime for a savory, peppery brunch mainstay.

Bloody Maria

The savory brunch standard — vodka stretched with tomato juice, citrus, Worcestershire, and hot sauce — that drinks like a full-bodied, spice-laced sipping soup with a celery crunch.

Bloody Mary

A New Orleans brunch staple shaking brandy with cream, sugar, and vanilla, topped with grated nutmeg — silky, cold, and just sweet enough to chase a morning.

Brandy Milk Punch

Salvatore Calabrese's London invention stirring gin with Cointreau, lemon, and a bar spoon of orange marmalade for a tart, toast-like citrus sipper.

Breakfast Martini

A breezy 1980s highball of peach schnapps and orange juice, soft and sweet enough to drink at brunch and unabashedly nostalgic in its simplicity.

Fuzzy Navel

A two-ingredient Italian aperitif of Campari and freshly whipped orange juice whose fluffy texture mellows the amaro into a bright, bittersweet sunrise-colored brunch staple.

Garibaldi

A seventies-era Screwdriver crowned with a float of Galliano, adding a vanilla-anise stripe to orange juice and vodka for kitschy, sunshiny nostalgia.

Harvey Wallbanger

A brunch-friendly vodka highball pairing cranberry's tang with orange juice's sweetness for an easy, citrus-kissed cooler named for the Indian city.

Madras

A Mexican brunch essential that dresses cold beer with lime, tomato, Worcestershire, and hot sauce over a salted rim, landing savory, tangy, and crack-of-dawn refreshing.

Michelada

The brunch staple pouring equal parts Champagne and orange juice for a lively, fruit-bright sparkler that softens the wine's dryness and keeps the bubbles front and center.

Mimosa

A 1920s Parisian oddity that lifts gin and orange juice with grenadine and a mist of absinthe, turning a simple breakfast pairing into a faintly anise-scented, fruit-forward brunch sip.

Monkey Gland

A 19th-century Scotch fizz laced with absinthe, shaken with lemon and egg white and lengthened with soda for a frothy, anise-tinged eye-opener once prescribed as a hangover cure.

Morning Glory Fizz

A Venetian breakfast sparkler of fresh mandarin juice topped with prosecco, delivering a sweeter, rounder Mimosa cousin with bright citrus perfume and soft bubbles.

Puccini

A New Orleans marathon-shake of gin, citrus, cream, egg white, and orange flower water topped with soda, producing a pillowy, perfumed, marshmallow-textured brunch icon.

Ramos Gin Fizz

A rough-and-ready hair-of-the-dog that splashes tomato juice into cold beer with a lime squeeze, landing savory, faintly funky, and a morning-after brunch staple.

Red Eye

A two-ingredient Venetian brunch sparkler that tops prosecco with fresh strawberry purée, a pink-hued cousin to the Bellini with bright berry sweetness and lively bubbles.

Rossini

The original vodka-and-orange-juice highball, supposedly stirred by oilfield workers with their tools, offering a bright, sunny build with almost no effort.

Screwdriver

A Harry's Bar sparkler named for the Venetian painter, pairing ruby pomegranate juice with prosecco for a tart, berry-stained flute with gentle tannic grip.

Tintoretto

A Mexican Bloody Mary cousin where tequila meets tomato and citrus juices with a shot of grenadine and Tabasco, delivering a savory, spicy sip with a sweet edge.

Vampiro

Morning and midday cocktails — often with sparkling wine, juice, or savory elements — meant to drink alongside food.

Brunch