Ten brunch drinks, with each glass measured before ice. The recipes are house flavor builds informed by culinary methods. Mixing can take 5-10 minutes once tea and syrups are cold; component preparation adds the times below.
1. Sparkling Elderflower Bellini
Yield: 1 drink (165 ml before garnish). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 60 ml white grape juice
- 15 ml commercially prepared nonalcoholic elderflower cordial
- 90 ml chilled sparkling water
- 1 thin lemon peel strip, optional
Method
- Stir juice and cordial in a flute holding at least 240 ml.
- Add soda gently; optionally twist the washed lemon peel over the glass and place it on the rim.
Options and component notes: This grape/elderflower spritz is Bellini-inspired, not a peach Bellini. Use prepared cordial as labeled, not elderflower liqueur or a loose botanical substitute.
Method reference: Simply Recipes: Lemonade . House portions and flavor choices are specified above.
2. Lavender Lemonade Spritz
Yield: 1 drink (240 ml before ice). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 30 ml lavender syrup, component below
- 30 ml lemon juice
- 180 ml chilled sparkling water
- Ice
Method
- Add syrup and lemon to a 360 ml glass with modest ice.
- Add soda and stir gently.
Options and component notes: Culinary lavender syrup usually is not purple. Color depends on ingredients; no food-color claim.
Method reference: Champagne Tastes: Strawberry lavender lemonade , Simply Recipes: Lemonade . House portions and flavor choices are specified above.
3. Peach Rose Bellini
Yield: 1 drink (about 196 ml before ice). Assembly: about 10 minutes with components already cold, unless specified otherwise.
Ingredients
- 60 ml smooth peach puree from washed pitted fruit
- 15 ml honey syrup
- 1/4 teaspoon (1.25 ml) culinary rosewater
- 120 ml chilled sparkling water
Method
- Stir measured puree, honey syrup and rosewater in a 300 ml or larger glass.
- Add sparkling water slowly, stir gently and serve.
Options and component notes: Start with a peach, blend its pitted flesh and measure 60 ml; save the rest separately. Rosewater strengths vary; do not use essential oil. This is a measured house flavor option, not a therapeutic preparation.
Method reference: Simply Recipes: Mango lassi , Simply Recipes: Simple syrup . House portions and flavor choices are specified above.
4. Hibiscus Champagne Mocktail
Yield: 1 drink (180 ml). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 45 ml chilled hibiscus tea, component below
- 15 ml honey syrup
- 120 ml chilled sparkling water
Method
- Stir tea and syrup in a 240 ml flute. Add soda gently and serve.
Options and component notes: Champagne describes the presentation; this contains sparkling water. If replacing with labeled 0.0% sparkling grape juice use the same 120 ml and omit syrup, yielding 165 ml.
Method reference: Simply Recipes: Agua de Jamaica . House portions and flavor choices are specified above.
5. Strawberry Basil Smash
Yield: 1 drink (150 ml liquids plus fruit before ice). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 45 g hulled strawberries
- 2 fresh basil leaves, plus 1 optional garnish leaf
- 15 ml lime juice
- 15 ml honey syrup
- 120 ml chilled sparkling water
- Ice
Method
- Crush berries and two basil leaves with lime and syrup; strain for a smoother drink if preferred.
- Pour into a 300 ml glass with modest ice, add soda and stir gently. Add one optional fresh basil leaf on top.
Options and component notes: Basil now flavors the drink rather than appearing only as a decorative unrelated leaf. For four drinks multiply everything by four.
Method reference: Champagne Tastes: Strawberry lavender lemonade , Whiskaffair: Cucumber mint cooler . House portions and flavor choices are specified above.
6. Cucumber Mint Cooler
Yield: 1 drink (240 ml before ice). Assembly: about 10 minutes with components already cold, unless specified otherwise.
Ingredients
- 130 g peeled cucumber cubes
- 4 fresh mint leaves
- 15 ml lime juice
- 15 ml honey syrup
- Cold water to a final 120 ml strained base
- 120 ml chilled sparkling water
- Ice
Method
- Blend cucumber, mint, lime and syrup. Strain and measure recovery. Use exactly 120 ml strained base; if short, top up with cold water. Refrigerate any excess separately.
- Pour over ice in a 360 ml glass; add soda and stir.
Options and component notes: Mint is a measured ingredient in the drink. Reserve one extra fresh leaf for optional garnish.
Method reference: Whiskaffair: Cucumber mint cooler . House portions and flavor choices are specified above.
7. Mango Lassi Mocktail
Yield: 2 small lassis (blend yield varies). Assembly: about 10 minutes with components already cold, unless specified otherwise.
Ingredients
- 165 g ripe mango flesh
- 120 ml plain pasteurized yogurt
- 60 ml pasteurized milk
- 15 ml honey
- 1/16 teaspoon ground cardamom
Method
- Blend all ingredients for 1-2 minutes until smooth.
- Divide the measured blend equally into two cups; serve immediately.
Options and component notes: No sparkling-water topping is needed in this yogurt drink. For a thinner texture blend in 30 ml cold drinking water and divide equally; each serving gains 15 ml. Contains milk.
Method reference: Simply Recipes: Mango lassi . House portions and flavor choices are specified above.
8. Raspberry Rose Fizz
Yield: 1 drink (about 136 ml liquids plus strained fruit juice). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 30 g raspberries
- 15 ml honey syrup
- 1/8 teaspoon (about 0.6 ml) culinary rosewater
- 120 ml chilled sparkling water
Method
- Crush berries with syrup and rosewater, strain into a 240 ml glass.
- Add soda, stir gently and serve.
Options and component notes: Optional garnish: reserve two additional washed raspberries for adults, placed directly on the drink. For a four-glass batch use 120 g berries, 60 ml syrup, 1/2 teaspoon rosewater and 480 ml soda; divide equally.
Method reference: Champagne Tastes: Strawberry lavender lemonade . House portions and flavor choices are specified above.
9. Grapefruit Thyme Sparkler
Yield: 1 drink (195 ml before ice). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 60 ml grapefruit juice
- 15 ml cooled thyme syrup, method below
- 120 ml chilled sparkling water
- Ice
Method
- Mix juice and thyme syrup in a 300 ml glass with modest ice.
- Add soda and stir gently.
Options and component notes: Thyme syrup: heat 100 g sugar with 120 ml water until dissolved; remove from heat, add one washed 5 cm fresh thyme sprig, cover 30 minutes, strain completely and cool. Allow about 60 minutes, longer until cold. Measure about 180 ml recovery and use only 15 ml. Keep woody sprigs off the rim and out of the finished drink.
Method reference: Simply Recipes: Simple syrup . House portions and flavor choices are specified above.
10. Passion Fruit Spritz
Yield: 1 drink (180 ml before ice). Assembly: about 5 minutes with components already cold, unless specified otherwise.
Ingredients
- 30 ml unsweetened passion fruit pulp or puree
- 15 ml honey syrup
- 15 ml lime juice
- 120 ml chilled sparkling water
- Ice
Method
- Measure pulp, keeping edible seeds if desired, or use seedless puree. Mix with syrup and lime.
- Pour over ice in a 300 ml glass and add soda gently.
Options and component notes: Fruit size varies; scoop enough fruit to measure 30 ml. Juice/nectar is not puree. For a seedless option strain pulp, measure 30 ml after straining and keep other amounts unchanged. Seeds may settle.
Method reference: Simply Recipes: Lemonade . House portions and flavor choices are specified above.
Plain, Honey and Lavender Syrup Components
Plain syrup: heat 1/2 US cup (100 g) sugar with 120 ml water, stirring until clear, about 3-5 minutes. Remove from heat. Measure recovery, usually about 180 ml; sugar adds volume, so do not count this as 120 ml. Cool promptly in an ice-water bath and refrigerate until cold; allow about 30 minutes total, longer until cold. Measure only the syrup needed in each drink.
Honey syrup: stir 60 ml honey with 60 ml warm water until uniform, then cool as above. This 1:1 by-volume syrup makes about 120 ml and differs from straight honey in sweetness. Use the measured syrup in the drink, not an extra portion of undiluted honey.
Lavender syrup: heat 100 g sugar, 120 ml water and 1/2 teaspoon dried culinary lavender to dissolve the sugar; simmer gently 5 minutes, strain completely and cool as above. Measure recovery, usually about 180 ml. Do not substitute ornamental flowers or essential oil. Color may be straw-colored rather than purple. These components use the cold storage guidance below.
Measured Tea Components
Blue tea: cover 1 teaspoon dried culinary butterfly pea flowers (Clitoria ternatea) with 240 ml freshly boiling water in a heat-safe vessel; steep 10 minutes and strain completely. Restore strained tea to 240 ml with drinking water and cool promptly. This is an unsweetened house infusion informed by Love and Olive Oil. Allow about 45 minutes from heating through cooling, longer until cold; use labeled food-grade flowers and follow any stricter package directions.
Hibiscus tea: pour 240 ml freshly boiling water over 2 tablespoons dried culinary roselle calyces (Hibiscus sabdariffa), cover 20 minutes and strain. Restore tea to 240 ml and cool promptly. For four cups, use 8 tablespoons calyces and 960 ml boiling water, restore to 960 ml. Allow about 60 minutes, longer until cold. This unsweetened component adapts the hot-infusion method in Simply Recipes.
Black tea: cover one standard black tea bag with 240 ml water at 195 F (90 C), steep 5 minutes or follow its package, remove the bag, restore tea to 240 ml and cool. For four or six cups use four or six bags and 960 or 1,440 ml water, restoring those volumes. Allow about 45 minutes, longer until cold. Black tea contains caffeine; use a labeled decaffeinated bag with the same measures if preferred.
Brunch Batches
For four glasses multiply all of one recipe’s drink ingredients by four, then divide the noncarbonated base equally and add the specified mixer to each glass. For cucumber cooler measure 480 ml strained base, topping up only if short and refrigerating any excess separately. Divide four 120 ml portions, then add 120 ml soda to each. For smoothies divide the complete fourfold blend into eight small servings, matching the two-servings base recipe. Choose three drinks rather than preparing all ten. Prepare fruit bases within 24 hours, keep them refrigerated, and add soda only at service.
Cold Storage and Service
Wash fresh produce under running water before cutting, including melon rind; scrub firm produce with a clean brush. Use pasteurized ready-to-drink juices and cider. Keep prepared drinks and cut fruit covered at 40 F (4 C) or below. Cool heated components promptly in shallow heat-safe containers, using an ice-water bath before refrigeration when useful. Do not seal or shake hot liquid.
Use fruit, dairy and assembled drink bases within 24 hours for quality; strained plain tea and homemade syrups within 3 days, unless an ingredient label requires sooner. These are conservative house quality targets, not tested shelf lives. Add carbonation, ice and garnish at service. Keep a small serving jug chilled over ice and refill from the refrigerator. Discard perishables after a cumulative 2 hours without refrigeration, or 1 hour above 90 F (32 C); adding fresh fruit does not reset that clock. Follow commercial ingredient labels for unopened/opened storage. Honey-containing drinks are for people at least one year old.
Related Reading
- Elderflower Cordial Without Citric Acid: Lemon Recipe
- Lavender Simple Syrup Recipe
- Hibiscus and Rosemary Sparkler
- Golden Milk with Turmeric and Honey for Wellness
- Grapefruit Thyme Fizz with Honey and Lime
- Passion Fruit Mocktail with Lime and Sparkling Water
Sources and Recipe Notes
Published methods inform these preparations. House measures, recovery marks, flavor options, timing estimates and shorter quality targets are distinguished from original published formulas. No kitchen or microbial shelf-life testing is claimed.
- Simply Recipes: Lemonade
- Champagne Tastes: Strawberry lavender lemonade
- Whiskaffair: Cucumber mint cooler
- Simply Recipes: Mango lassi
- Simply Recipes: Agua de Jamaica
- Simply Recipes: Simple syrup
- Love and Olive Oil: Butterfly pea lemonade
- Oh, How Civilized: Iced black tea
- FDA: Produce handling
- FDA: Safe food handling
- CDC: Botulism prevention
