Trending on bar menus across the country, the Espresso Martini is a natural fit for a brunch cocktail. All Day Baby takes it for a turn in what Figueroa describes as “a marriage between a traditional Espresso Martini and a black Thai iced-coffee” using Thai tea-infused Olympia Vodka with Mr. Black Cold Brew and espresso. The drink keeps the spirit of the classic offered with All Day Baby’s playful style. 

Brasserie Mon Chou Chou, a casual French restaurant in San Antonio’s Pearl District, pairs the unique combination of tequila and coffee in this cocktail. The drink, which is offered both at brunch and as an after-dinner drink, comprises Avila Reposado tequila, espresso, Godiva chocolate liqueur, Frangelico and Bailey’s Irish Cream. Created by lead bartender Stephanie Paige, the drink was named by Southerleigh Hospitality Group co-founder Jerome Serot after the slang term for coffee in his native country of France.

Showcasing the coastal cuisine of Southern France, Cathedrale is an opulent restaurant from Tao Group Hospitality, located within the Moxy Hotel. The restaurant’s An Affair to Remember cocktail is an inventive, ultra-luxurious take on a Dirty Martini and includes Belvedere Lake Bartężek Single Estate Rye Vodka, Salers Aperitif, and olive brine, topped with a Beausoleil oyster, Kaluga caviar, gold leaf and a pitted and sliced Castelvetrano olive.

Popular Chicago tavern Dusek’s offers a Breakfast Martini made with FEW Breakfast Gin, strawberry jam, lemon, and orange zest. The Gin is designed specifically for morning drinking, using Earl Grey tea as a botanical. While the first breakfast Martini is credited to Salvatore Calabrese, who created the drink after his English wife convinced him to try marmalade on toast at breakfast, Dusek’s version, created by team member Darrell Phipps, uses a house-made strawberry jam in place of fine-cut orange marmalade. Sweet, citrusy, and aromatic, this is perfect for sipping alongside Dusek’s French toast, which uses the same strawberry jam. 

Kaiyō in San Francisco uses Northern California ingredients to explore Japanese and Peruvian cuisines. The Only Yesterday cocktail, served in a pitcher, uses butterfly pea flower-infused Volcon tequila, Velvet Falernum, pineapple shrub, lime, mint, Angostura Bitters and seltzer. The butterfly pea flower gives the drink a lovely pink color while the Velvet Falernum adds hints of lime, almond and cloves.

Located within the Arlo SoHo NY, Lindens is a modern American restaurant inspired by the Linden trees that line New York City streets, and describes itself as “a spirited ode to nature within the city.” Gary Wallach, managing partner at Renwick Hospitality, created a Blueberry Punch that mixes Woodinville Bourbon with refreshing elements such as St. Germain elderflower liqueur, blueberry, macadamia nut, peach and cardamom for a light but boozy beverage. 

Created by assistant general manager and beverage director Ashely Haight, the Cinnamon Toast Brunch at Summer House in Chicago is a nostalgic tribute to the beloved childhood cereal. The cocktail features Dottie May's Oat Milk Cream Liqueur, aged rum and cinnamon, and is reminiscent of the sweet, spiced milk left at the bottom of the bowl, with a grown-up kick.

When High 5ive, the rooftop bar and lounge at the Kissel Uptown Oakland, opened for brunch, the team knew they had to introduce some breakfast cocktails better suited for sunny outdoor dining. The daytime drinks have a lighter profile than many of their evening counterparts. Included is the Kissel, made with simple syrup infused with crushed mixed berries and gin served on the rocks for a light, bright and refreshing beverage.