Lifting Libations

Lifting Libations

BRUNCH COCKTAILS

Move over mimosas, brunch isn’t just for champagne. Whether you’re craving fresh flavors of mango jam or hoping for a coffee-forward libation, wake up your taste buds with these unique brunch cocktails.

All-Nighter at Hello Monty

Photo by Rich Smith

Photo by Rich Smith

All Nighter

By Hannah Collins at Hello Monty

• 1 oz. Tito’s Vodka

• 0.75 oz. Pierre Ferrand Cognac

• 0.5 oz. house-made cold brew (Chattanooga Coffee Company blend)

• 0.5 oz. Mr Black Coffee Liqueur

• 0.25 oz. cane syrup

• 0.25 oz. Monty Super Foam (vegan)

• Pinch of salt

Dry shake all ingredients, followed by a wet shake. Serve the cocktail up in a frozen martini glass.

Salt Air Margarita at Honey Seed

Photo by Ryan Dugger/Creative Revolver

Kat Davis

Photo by Ryan Dugger/Creative Revolver

Salt Air Margarita

By Kat Davis at Honey Seed

• 1.5 oz. Mi Campo Tequila

• 0.5 oz. Naranja Orange Liqueur

• 1 oz. lime juice

• 0.75 oz. agave

Add all ingredients to a shaker, then shake, strain, and pour over ice. Top with “Air Salt,” our signature salt made with sucrose esters, water, lime juice, and sea salt.

Bloody Mary at STIR

Photo by Hacker Medias

Alexandra Knowles

Photo by Hacker Medias

Bloody Mary

By Alexandria Knowles at STIR

• 2 oz. Wheatley Vodka

• 5 oz. STIR House-Made Bloody Mary Mix

Rim and stage half of a Collins glass with salt. Using a jigger, add all ingredients to glass. Add fresh ice. Stir with a bar spoon (or roll) to incorporate. Garnish with a bloody mary skewer with pickled okra, green olives, and peppadew, and a long black straw.

Bird and Bee at Frothy Monkey

Photo by Ryan Dugger/Creative Revolver

Malcom Gerlach

Photo by Ryan Dugger/Creative Revolver

Bird and Bee

By Malcom Gerlach at Frothy Monkey

• 2 oz. Gate 11 Gin

• 0.25 oz. Fernet-Branca

• 1 oz. lemon juice

• 0.5 oz. honey vanilla syrup

Chill a coupe glass with ice. Put all ingredients into a shaker and shake well. Remove ice from coupe glass and strain the cocktail into the glass. Serve with a lemon wheel.

You Got Jammed! at The Daily Ration

Photo by Rich Smith

Emily Medley

Photo by Rich Smith

You Got Jammed!

By Emily Medley at The Daily Ration

• 1.75 oz. Chattanooga Whiskey 91

• 2 oz. orange juice

• 1 heaping spoonful of Terrapin Ridge Farms Mango Habanero Jam

Build in a shaker with ice and shake well. Strain into a rocks glass over fresh ice, then garnish with an orange wheel.

Italian Finch at Whitebird

Photo by Ryan Dugger/Creative Revolver

Ori Friedman

Photo by Ryan Dugger/Creative Revolver

Italian Finch

By Ori Friedman at Whitebird

• 0.75 oz. Amaro dell’Etna

• 0.75 oz. Cocchi Americano

• 0.75 oz. lemon juice

• 3 oz. Blanc de Blanc sparkling wine

• 3 oz. soda water

• Orange twist, manicured

In a large snifter, pour the Amaro dell‘Etna, Cocchi Americano, and lemon juice. Top with the Blanc de Blanc and soda water. Express an orange peel and manicure it to sit on the rim of the glass, then top with plenty of ice.

Elote Carajillo at Taqueria Jalisco

Photo by Ryan Dugger/Creative Revolver

Aleysa Meburnett

Photo by Ryan Dugger/Creative Revolver

Elote Carajillo

By Aleysa Mcburnett at Taqueria Jalisco

• 3 oz. espresso or cold brew

• 1.5 oz. Licor 43

• 0.5 oz. Nixta Licor de Elote

• 1 orange for zest and garnish

Add all ingredients to a shaker and shake for 20-40 seconds until you build a nice foam. Strain into a rocks glass and top with ice. Take an orange peel and express the zest on top of the drink. Enjoy.

Shanky's Goes to Havana at Elsie's Daughter

Photo by Rich Smith

Dave Parsons

Photo by Rich Smith

Shanky’s Goes to Havana

By Dave Parsons at Elsie’s Daughter

• 0.5 oz. white demerara gum syrup

• 0.5 oz. lime juice

• 0.75 oz. grapefruit juice

• 0.25 oz. pimento dram

• 0.5 oz. Shanky’s Whip

• 1.5 oz. Flor de Caña Rum

• 1 drop of saline

Combine all ingredients in a shaker, shake with ice, and pour.