Our Best Brunch Cocktails

For her parties, actress Ali Larter likes to make just one great drink. This one is bitter and sweet, thanks to a splash of Aperol with the blood orange juice and vodka.

For those in need of a brunchy, buzzy-feeling cocktail this classic drink combines Cognac, peach liqueur and Champagne.

This deconstructed can be made year-round with bottled tomato juice, is best using fresh, ripe tomatoes in the summer. As the colorful ice cubes melt in the cocktail, they slowly season the drink: The green cubes are made with celery, the black ones use Worcestershire sauce and the red cubes get their color and flavor from Fresno chiles.

The Blood Peach Bellini was originally made using super-seasonal summer blood peaches. This variation combines Campari, grenadine and white peach puree to approximate the rare fruit’s flavor and color.

When Jean-Georges Vongerichten serves this effervescent sour-cherry cocktail for his guests he adds yuzu juice for a kick.

This cocktail is bright, refreshing and low in alcohol—a great pick-me-up.

Black pepper, Tabasco and fresh chile give this delicious Bloody Mary a fiery kick.

This sparkling tequila-lime drink was named to honor the 1970 World Cup, which was played in Mexico, and is a terrific brunch cocktail.

To underscore the rich flavor of dark Sumatra coffee,this brunch cocktail is mixed with aged rum, spicy, saffron-based Strega and molasses-y raw sugar.

This refreshing punch is made with tart-sweet pomegranate juice and finished with Prosecco.

Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.

This old-fashioned punch-bowl cocktail is cooled with a block of raspberry ice that releases berries into the bowl as it melts.

This low-alcohol cocktail is a take on the Shandygaff, citrus soda mixed with lager. It is made with fresh ginger juice and a hoppy IPA with a dash of hot sauce to make the drink even better.

This White Russian variation is made with Caffé Lolita coffee liqueur.

For parties, it is easy to premix the first four ingredients in large batches (3 parts vodka to 1 part each liqueur, Lillet and lemon juice). When ready to pour, fill a shaker with ice and 3 ounces of the mixture, shakes, strain into a glass and top with Champagne.

This drink is the perfect warmer-upper after skiing or snowboarding or for any cold, winter day.