More Than Mimosas: Host a Bottomless Brunch with These Cocktail, Coffee, and Smoothie Recipes

Portland-based Wilderton botanical spirits created this nonalcoholic cocktail with the brand’s Earthen expression. Here it is paired with coffee and creamer for a cinnamon-infused sip. 

This Western twist on the Irish classic swaps in molasses and a mezcal-cask-finished blended Scotch.

Embrace the return of the espresso martini with this recipe from Humboldt Distillery, which combines its organic vodka with Mr. Black Cold Brew Coffee Liqueur and fresh espresso for a caffeinated cocktail.

Sometimes you just want a refreshing, rich, ice-cold coffee.

Strong coffee, whole powdered milk, and a nice layer of froth add up to joe that’s worth waking up early for. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet.

Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha.

This simple recipe takes the basic sugar you might add to your coffee and turns it into caramel, and makes creamer into sweet whipped cream.

This recipe comes from the book, Feel Good Smoothies, where author Sandra Wu writes, “Feeling not your best after some questionable food choices or a long night out on the town? Try out this blend. Long used as a home remedy for a variety of ailments, ginger is a calming force for sour stomachs.”

A smoothie a day is part of Olympic swimmer Natalie Coughlin’s strategy for getting plenty of fruits and vegetables into her diet. Adding citrus helps absorb the iron in the greens.

This tropical treat mimics a Hawaii sunset. For the most beautiful results, keep everything ice-cold, so the layers stay nice and thick. A small amount of roasted sweet potato amps up the color of the mango layer.

We like our yogurt beverage with puréed cucumber and herbs, plus a spritz of club soda. If the cucumber peels and seeds are tender, they don’t need to be removed.

This recipe, inspired by the classic after-school snack or packable lunch, comes from the book, Feel Good Smoothies by author Sandra Wu.

The tart-floral flavor of pineapple guava (feijoa) pairs really well with sweet strawberries. Guava also makes for a pleasingly thick smoothie. Feel free to add other favorite tropical fruits, like pineapple or banana.

The best smoothies combine great nutrition with even better flavor. Cranberries and green tea pack this drink full of healthy antioxidants, while berries and banana add essential vitamins and nutrients.

Combine the juice with frozen bananas to form a fruity base, then thicken with rich, tangy Greek yogurt and sweeten with a hint of honey.

Rosemary-infused gin elevates a gin and tonic by Kelso Norris, the cocktail director at Genever in Los Angeles’s Historic Filipinotown.

This grapefruit and bourbon recipe and others like it can be found in “The New Spa Food: How to Make Garden-to-Table Dishes.”

Lychee liqueur anchors this drink, from Seattle’s Musang, in the tropics, while tequila and Peychaud’s bitters add a pan-American vibe. Feel free to substitute passionfruit liqueur, which works just as well.

This recipe was shared with us by Veso. According to Chris Beyer, Veso’s CEO/Founder, “A splash of citrus creates something like an adult strawberry lemonade and the lavender syrup adds an amazing floral complexity to it.”

Looking for coffee and a cocktail all in one glass? This variant from Prairie Rose, author of the book Mixology for Beginners, combines the sweetness of the coffee liqueur, the smokiness of the rye, and the fresh citrus acidity of the orange into a smooth, well-balanced drink.

This recipe was shared with us by the team at U-Street Pizza in Pasadena, California. The Free Parking cocktail caught our eye for its usage of orange wine as a base, making it a great option to serve in a group.

Malibu honey and Amass gin from Los Angeles star in this local take on the Bee’s Knees. 

Smoky mezcal, local Malibu Mary mix, and abundant briny, spicy garnishes take this daytime tipple over the top. 

Matcha and sake come together in this out-of-the-ordinary cocktail.

Ginger and pineapple will make you feel like you’re at a tiki bar, but this sake cocktail’s light level of alcohol won’t leave you groggy.

A little tart and a little sweet, this mocktail of lemon-lime juice and pear juice will wake up your taste buds. Add a splash of seltzer and an herb garnish for a special presentation. 

This cocktail is made with Optimist, an alcohol- and additive-free botanical drink. A bottle of Bright, used here, pairs ingredients like lemon, orange, jasmine, and fennel with cinnamon leaf and other ingredients to create a clean spirit that drinks similarly to vodka.

This cocktail is a boozy take on the beloved soda chanh muôi, the salted lemonade soda found at restaurants, bakeries, and street stalls throughout Vietnam. Leave out the vodka for a refreshing drink any time of year.

Seedlip Spice brings the complexity of a gin’s botanicals to the cocktail without the booze, while the lavender honey syrup is a unique addition to this Prohibition-era drink.

This colorful drink is made with Wilderton Earthen, a botanical spirit with herbaceous notes.

When you want a refreshing (but booze-free) cocktail, this bright green drink is made with Optimist, a botanical spirit that’s free of alcohol and other additives like sugar, gluten, and carbs. This flavor, Fresh, combines juniper berry and cilantro with lime peels, oregano, and more to create a gin-like sip.