4 Easter Brunch Cocktails, Reimagined

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San Francisco loves its brunch, and Easter is the perfect opportunity to dial everyone's favorite meal up a notch with top-drawer cocktails. From fernet coffee to a fresh-squeezed bloody Mary, think beyond the mimosa and try one—or all—of these reimagined morning libations.

Fresh Bloody Mary

1/2 pound ripe Kellogg's Breakfast or similar tomatoes
1/4 cup gin
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon celery seed

Cut about 1/2 pound ripe Kellogg's Breakfast or similar tomatoes in half crosswise. Press tomatoes, cut side down, through a colander or a coarse wire sieve set over a bowl to collect juice (you'll need about 3/4 cup); discard skin. Mix the all ingredients together, and pour into ice-filled glasses. Serves 8. Recipe adapted from Sunset.

San Francisco Coffee

4 ounces hot, strong coffee (preferably Ritual)
1/2 ounce Fernet Francisco
1/2 ounce heavy cream
Brown sugar to taste

Dissolve the brown sugar in the hot coffee, then stir in the fernet. Pour the heavy cream gently into the cup, using the back of a spoon to create an attractive layer. Serves 1. Recipe author's own.

Sparkling Limoncello Cocktails

8 lemon rind strips
8 tablespoons Limoncello
4 teaspoons fresh-squeezed lemon juice
1 bottle dry sparkling wine, chilled

Roll up each strip of lemon rind; place 1 into each of 8 Champagne flutes. Add 1 tablespoon liqueur and 1/2 teaspoon juice to each glass. Divide Champagne evenly among glasses. Serve immediately. Serves 8. Recipe adapted from Cooklng Light.

Michelada

4 cups chilled Clamato
4 cups chilled Mexican lager (about three bottles)
1/2 cup fresh lime juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (such as Tapatio or Sriracha)
1 teasooon Maggi seasoning (can substitute liquid aminos or soy sauce)
2 tablespoons kosher salt
1/2 teaspoon chili powder
Lime wedges (for serving)







Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and soy sauce in a large pitcher. Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, fill with lager mixture, and garnish with lime wedges. Serves 8. Recipe adapted from Bon Appetit.

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