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A more delicate alternative to most brunch cocktails, the East of Eden combines gin, lemon juice, elderflower liqueur, and an inventive Gewürztraminer syrup.
The bourbon-based Grievous Angel softens the hit of whiskey with a touch of St-Germain’s floral sweetness alongside strawberry syrup, and kicks everything up with the addition of bitters and citrus for refreshing brunch-ready fruit sour.
To coconut water, Morgan Schick adds gin, lime, mace syrup and soda water for a tropical refresher.
JP Fetherston's variation on the colonial classic kicks up the flavor with the welcome addition of peppery allspice syrup and citrus.
This wine cocktail from Playboy's Host & Bar Book feels like an even-boozier riff on sangria and a kalimotxo.
Jeremy Oertel's mashup of a Strawberry Daiquiri and a Negroni.
Robert Sachse's Show Me State began life as a riff on the Jungle Bird, and ended up as a citrus driven, smoky, frozen cocktail all of its own.
With a name inspired by an '80s punk rock song The Once Over #2 is the frozen, boozy blend of Aperol and tequila.
A bittersweet take on the Colonial flip, Sara Justice builds on a base of Ramazzotti, Jamaican rum and bourbon, adds flavors of chocolate and pomegranate and tops it all with IPA.
A sweet and sour winter shrub.