Oh So Beautiful Paper

It is a truth universally acknowledged, that brunch is the greatest meal of all time. So how about some brunch cocktails? I’ve decided to spend the next few weeks covering some great drinks for that best meal of the day, the one that’s not quite breakfast and not quite lunch but something sublimely in between, starting with a very easy and very tasty aperitif brunch cocktail.  – Andrew

Read below for the full recipe!

St-Germain Blood Orange Brunch Cocktail

1 oz St. Germain
1oz Cocchi Americano
San Pellegrino Aranciata Rossa Sparkling Juice

In a highball glass filled with ice, combine the St. Germain, Cocchi Americano, and San Pellegrino (we used the Aranciata Rossa or Blood Orange). Give it a stir and enjoy.

Nole is a big fan of the San Pellegrino sparkling juices, so I started playing around with recipes to find one that worked as a cocktail. I eventually struck upon a great combination of the St. Germain’s floral sweetness, the Cocchi Americano’s complex herbal bitterness, and the citrusy effervescence of the San Pellegrino. Match that with a mild alcohol content and you have something a great drink (or two or three) you can pair with brunch.

Cocchi Americano is a really interesting ingredient. It’s an aperitif white wine made according to the original Kina Lillet recipe. Kina Lillet was first made in Italy in 1891, flavored with deeply bitter gentian and cinchona bark, along with a touch of brandy, orange peel, and herbs. (It’s the missing ingredient for such classic cocktails as the Vesper and the Corpse Reviver #2). For a long time, the only thing close to Kina Lillet available in the States was the much sweeter and milder (but still tasty!) Lillet Blanc. Fortunately, this complex and fascinating spirit is available again (thanks to the amazing Haus Alpenz), so you can enjoy it in great brunch cocktails or, as they do in Italy, over ice with a splash of soda water and an orange peel garnish.

This is a great example of discovering a great recipe through experimentation. I started with an ingredient – the Pellegrino – and paired it with spirits until I found a combination that worked for us. Here, more than ever before, play around until you find what works for you!

Photo Credits: Nole Garey for Oh So Beautiful Paper

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1. Rick Adair says:

   08/24/2012 at 2:26 PM

   I can’t seem to find mention of those lovely red berries garnishing this cocktail — are those redcurrants?