Cocktails for Brunch?
Blame this cheekiness in large part on the brunch boom. Brunch — home of the outlandish Bloody Mary bars, boozy punch bowls and hip “beermosas” — was the ideal incubator for fun cocktails. Its influence has pushed past weekend constraints, informing regular drink menus—from coffee cocktails like the Good Morning Vietnam! at Asian Box in San Francisco, with Vietnamese iced coffee, bourbon and vanilla-cardamom syrup, to the mimosa bottle service at Beatnik in Chicago, which features seasonal juice medleys served tableside.
And why not? At its heart, this trend taps into the Millennial spirit, where entertaining, social fare is the order of the day. That freewheeling playfulness continues to drive innovation on brunch menus, reinforcing the idea of pushing limits and thrilling with new flavor combinations.
The Frosé Effect
One of the greatest indicators that consumers are ready for frothy fun is the frosé craze. Refreshing and familiar, frozen rosé captures levity in a glass. It signals an embrace of whimsy and just a touch of rebellion against the serious business of swirling and sniffing wine in a glass.
Although frosé quickly became queen of summertime’s frozen drinks, the boozy slushie is a big part of this cocktail trend, where anything goes — as long as the flavors make sense and a laid-back vibe are part of the package. Chicago’s Beatnik menus slushies with fun names, like The Grape Smuggler, with Cognac, green grapes, elderflower and lemon.
By Flavor & The Menu