4 Brunch and Cocktail Pairings (Plus Recipes)

Publish date: 2024-05-09

Hosting a weekend brunch? Pairing your scrumptious food with the right cocktails will give your party extra pizzaz. If you’re not sure which drinks complement which dishes, don’t worry; we’ve got four quick, delicious brunch recipe ideas for you to choose from along with four cocktail recipes to match. So, breeze through your get-together with these fresh takes on a.m. favorites that prep in a flash.

1: Smoked Salmon Sliders

Our hearty brunch sandwiches are so elegant, no one will guess they take just minutes to make.

ACTIVE TIME: 20 min. TOTAL TIME: 30 min. SERVES: 8

Ingredients:

Instructions:

  • In pot, combine eggs with enough cold water to cover by 1 inch. Over high heat, bring to a boil. Cover. Remove from heat; let stand 10 minutes. Drain the hot water, then cover eggs with cold water. Cool, peel, and slice.
  • Grate 1 teaspoon of lemon zest and squeeze 2 teaspoons of lemon juice from lemon. Mix mayonnaise, zest, and juice.
  • Halve avocado. Remove pit and peel; slice.
  • Spread half of mayonnaise mixture over cut sides of rolls. Top bottoms with salmon, avocado, arugula, eggs, and remaining mayonnaise mixture. Sprinkle with pepper; add roll tops.

    • Per serving: Cal. 320 Prot. 12g Carb. 23g Fib. 3g Sug. 4g Chol. 61mg Sod. 466mg Total fat: 22g Sat. 3g

    Enjoy with peppery bloody Mary’s.

    A double dose of pepper amps up this classic — the ideal sip for our sliders.

    To make:

  • Dip rims of 8 glasses in lime juice, then celery, salt, and pepper. Add ice.
  • In pitcher, mix 46-ounce bottle. tomato juice, 3 ⁄4 cup vodka, 2 tablespoons horseradish, 2 tablespoons Worcestershire, and 2 teaspoons pepper. Divide among glasses and garnish as desired.

    • 2: Baked Apple French Toast

    Cooking apples in butter and maple syrup makes a rich topping for this tasty twist on a brunch classic.

    ACTIVE TIME: 25 min. TOTAL TIME: 50 min. SERVES: 6

    Ingredients:

    Instructions:

  • Heat oven to 375 degrees Fahrenheit. Coat 11 by 7-inch baking dish with cooking spray.
  • In 12-inch nonstick skillet, melt butter over medium-high heat. Add apples; cook, stirring, until tender and golden (about 5 minutes).
  • Add syrup; cook until thickened and slightly caramelized (2 minutes). Remove from heat; reserve.
  • In bowl, whisk together half-and-half, eggs, and vanilla extract. Dip bread in egg mixture. Place 6 bread slices, overlapping, in baking dish. Top with half of apple mixture, then remaining 6 bread slices. Bake until set, about 20 minutes.
  • Heat broiler. Broil until lightly browned, 2 minutes. Top with remaining apple mixture.

    • Per serving: Cal. 370 Prot. 8g Carb. 54g Fiber 3g Sug. 29g Chol. 86mg Sod. 361mg Total fat: 13g Sat. 6g

    Enjoy with spiked orangeade.

    This tart tipple is sure to wet your whistle.

    To make:

  • Using a peeler, shave zest from 3 lemons and 3 oranges. Squeeze 1 ¼ cups juice from citrus.
  • In pot, cook 1 cup water, 1 cup sugar, and zest for 5 minutes. Cool; strain into pitcher.
  • Add juice, 2 cups water, and ¼ cup vodka. Divide among 6 ice-filled glasses. If desired, garnish with citrus slices.

    • 3: Asparagus-Brie Quiche

    Flaky pie dough combines with a Dijon-infused custard to make this savory delight.

    ACTIVE TIME: 20 min. TOTAL TIME: 1 hr. SERVES: 4

    Ingredients:

    Instructions:

  • Heat oven to 425 degrees Fahrenheit. Grease 9-inch tart pan with removable bottom; place on baking sheet.
  • Fit pie dough into pan; press into side. Line with foil; fill with pie weights. Bake 10 to 12 minutes.
  • Remove foil and weights. Bake 4 to 5 minutes; reserve. Reduce oven to 400 degrees.
  • In pot of boiling water, cook asparagus until just tender, 2 minutes; drain. Pat dry; halve bottom pieces lengthwise.
  • In bowl, whisk milk, eggs, mustard and 1/8 teaspoon salt.
  • Place asparagus, half of cheese, and half of scallions in pie shell; add custard. Top with remaining cheese and scallions.
  • Bake until set, about 30 minutes, adding nuts during last 2 minutes.

    • Per serving: Cal. 403 Prot. 15g Carb. 30g Fiber 1g Sug. 4g Chol. 137mg Sod. 761mg Total fat: 26g Sat. 12g

    Enjoy with double melon sangria.

    Juicy watermelon, sweet cantaloupe, zingy lime, and rosé come together in this refreshing blend.

    To make:

  • In pitcher, combine 1 bottle (750 mL) rosé wine, 2 cups cubed cantaloupe, 1 cup cubed watermelon, 1 lime (sliced), 4 sprigs of mint, and 2 tablespoons of honey. Cover; chill for at least 4 hours.
  • Divide among 6 ice-filled glasses.

    • 4: Crumb-Topped Blueberry Muffins

    We jazzed up pound cake mix with plenty of berries to create these tender treats.

    ACTIVE TIME: 20 min. TOTAL TIME: 40 min. SERVES: 12

    Ingredients:

    Instructions:

  • Heat oven to 375 degrees Fahrenheit. Line 12 muffin cups with cupcake liners.
  • In bowl, combine 2/3 cup pound cake mix and 2 tablespoons butter. Using hands, knead until crumbs form; reserve.
  • In separate bowl, combine remaining cake mix and 3 tablespoons butter, milk, eggs, and lemon zest. Stir in 3⁄4 cup blueberries. Divide among muffin cups. Top with remaining ½ cup blueberries, then crumb mixture.
  • Bake until lightly browned and baked through in center, about 20 minutes.

    • Per serving: Cal. 216 Prot. 3g Carb. 35g Fiber 0g Sug. 20g Chol. 45mg Sod. 188mg Total fat: 8g Sat. 4g

    Enjoy with boozy iced coffee.

    This orange-scented pick-me-up is the perfect complement to our fruity bites of yum.

    To make:

  • In pot over medium heat, cook ½ cup Grand Marnier and ¼ cup sugar until sugar dissolves; let cool.
  • In pitcher, stir together syrup and 12 cups chilled brewed coffee.
  • Pour into 12 ice-filled glasses. Garnish with orange slices and, if desired, top off with more Grand Marnier.

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