THE LOCALS
CHILLED 100
NYC’s Brunch God
CHILLED 100 MEMBER, GARVEY ALEXANDER BLESSES US WITH BRUNCH As curator to our favorite customary breakfast lunch combo, bartender Garvey Alexander is making a name for himself as the mixologist and founder of Brunch God, NY. Garvey has been featured on NBC Today and many other media outlets for his expertise in New York-Style Brunch cocktails. His book, Brunch God, is aimed at cocktail lovers and anime lovers alike, in this manga-style recipe book. The full-color illustrations help at-home and profession bartenders transform into brunch-serving stars, with recipes for fresh-fruit infusions and other must-make additions for a fun-day-Sunday. We asked Garvey to tell us more.
Kiwi Raspberry Mimosa INGREDIENTS
8 oz. Sauvignon Blanc 4 oz. raspberry syrup 4 oz. fresh kiwi juice 1 oz. blended kiwi juice 2 raspberries (for garnish) Cava PREPARATION
Add Sauvignon blanc and raspberry syrup in a cocktail shaker and add ice. Shake, strain, and pour into a round stem wine glass. Pour Cava into bulb glass until it’s half full then add ice to the glass. Talk to us about your book, Brunch God. All recipes are free from artificial additives and most use homemade fruit syrups to achieve vibrant colors. It’s the perfect way for you to raise the bar while at home and guaranteed to help you wow any company you have over. You’ll learn 12 cocktail recipes per edition while being astonished by the unique manga comic book style format. What (IYO) makes the brunch experience something people love. People continue to love brunch because of the innovation behind many dishes and cocktails. There’s always a new fresh way to serve a pancake or French toast. Cocktails seem to get more and more visually
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appealing like a Bloody Mary topped with maple-coated bacon, gruyere cheese cube, and fresh herbage. Chefs and mixologists across the world keep raising the bar and that keeps society interested. Any innovative trends new to today’s brunch experience that you really like? An innovative trend I’ve noticed these past few years is the traveling pop-up brunch. Many have limited seating and the exclusivity creates a taste bud mystery that customers want to solve. They see an experience that will only be obtainable for three days this month and want to join in. Another trend would be cocktails using coffee, teas, and even matcha. You get a nice jolt of caffeine with alcohol which energizes you.
Anything you would change or do without? We can change the traditional Mimosa a bit! Don’t get me wrong, I love orange juice and champagne. But it’s just time that we level up and redefine this cocktail. I made it a bit more intricate yet true to the traditional cocktail in the sense that I’m using fruit and a bubbly. People literally stood on line when I debuted the Kiwi Raspberry Mimosa in New York. My Mimosas have three to four elements. Sauvignon blanc or rosé, a champagne or sparkling wine, a fruit purée and/or homemade fruit syrup. Its more visually appealing with more flavor and more bang for your buck.
