At Cindy’s in Chicago, Nandini Khaund swaps in La Colombe cold brew for rum in the Roman Holiday, her reinvention of the tiki cocktail known as the Jungle Bird. She shakes it with Campari, pineapple juice and a pinch of Maldon salt.
Why bite into a breakfast sandwich when you can sip Mike Randolph’s bacon, egg & cheese cocktail at Half & Half in St. Louis? It’s a frothy whip of smoked bourbon, creamy mascarpone, a whole egg and a drizzle of maple syrup.
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At Wildhawk in San Francisco, Jacques Bezuidenhout is so crazy for Cocoa Puffs, he soaks them in Gran Lusso vermouth, then stirs them with gin and chocolate bitters for his breakfast negroni (topped with adorable animal-shape orange peel punch-outs).