How the Brunch Boom can Benefit Business

Apr. 7, 2017

What’s said to be the first mentioning of brunch dates all the way back to 1895, when British writer Guy Beringer wrote in a published article, “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

One hundred and twenty-two years later, consumers would still agree with Beringer. According to Mintel, consumers from all ages, incomes and areas report very positive associations with brunch, viewing it as a social and communal experience. Additionally, consumers believe brunch is an acceptable meal with which to consume alcoholic beverages.

Technomic recently reported that nearly nine out of 10 consumers surveyed eat brunch at restaurants at least occasionally. And according to Nielsen, 24% of those who eat out at brunch will drink a cocktail: with 45% ordering mimosas, 36% Bloody Marys and 27% choosing Champagne cocktails.

But restaurants aren’t the only venue for brunching. Many consumers enjoy brunch from the comfort of their own homes or friends’ dwellings – which is no surprise seeing as 98% of Americans prefer home-cooked meals. However, regardless of the scenery, one thing remains true: Consumers enjoy drinking with brunch, as told by Nielsen who reports that around six in 10 Americans are likely to consume alcohol with brunch.

One of consumers’ biggest draws to brunch, Mintel reports, is its reputation for innovation. From over-the-top Bloody Marys to new mishmashes of breakfast and lunch, consumers are drawn to out-of-the box menu items.

Here are some innovative riffs on classic brunch cocktails to satisfy consumers:

 

Brunch Punched
.05 oz vodka
2-3 oz. Prosecco
2-3 oz. Red Bull Orange, Blue or Yellow Edition
2 dashes bitters
Fresh fruit, chopped

Glass: Stemless wine glass
Method: Add fruit to bottom of glass. Add all ingredients to glass. Add ice and stir.
Garnish: None

 

Bullini
3 oz. Prosecco
.5 oz. ginger-infused syrup
3 oz. Red Bull Orange

Glass: Champagne flute
Method: Build all ingredients except Red Bull in a shaker tin. Add ice and stir for several seconds. Strain into a chilled Champagne flute and top with Red Bull Orange Edition.
Garnish: None

 

Bullmosa
3 oz. Prosecco
.5 oz. mango-infused syrup
3 oz. Red Bull Yellow Edition

Glass: Champagne flute
Method: Build all ingredients except Red Bull in a shaker tin. Add ice and stir for several seconds. Strain into a chilled Champagne flute and top with Red Bull Yellow Edition.
Garnish: None

 

Morning Medic
2 oz. cucumber Vodka
.75 oz. ginger liqueur
.5 oz. fresh lemon juice
2-3 oz. Prosecco

Glass: Highball/Tumbler
Method: Build all ingredients except prosecco in a shaker tin. Add ice and shake for six seconds. Crack open shaker and add 2-3 oz. prosecco, strain over ice into glass.
Garnish: Cucumber wheel

 

A.M. In Slipper Sipper
1.5 oz. Vodka
.75 oz. Bitter orange liqueur (such as Campari)
.5 oz. lemon juice
.25 oz. Acacia Honey Syrup (2:1)*
2-3 oz. prosecco 

* Use Acacia Blossom Honey Only. Combine 2 parts honey to 1 part water to make a “runny honey,” keep refrigerated.

Glass: Collins Glass
Method: Build all ingredients except prosecco in a shaker tin. Add ice and shake for six seconds. Crack open shaker and add prosecco, strain into Collins glass filled with fresh ice.
Garnish: Express essential oils of orange peel over top of glass and insert between ice and rim of glass.

 

Tumble Out
1.5 oz. vodka
.5 oz. grapefruit liqueur
.5 oz. fresh lime juice
.75 oz. fresh grapefruit juice
2-3 oz. prosecco 

Glass: Collins
Method: Build all ingredients except prosecco in a shaker tin. Add ice and shake for six seconds. Crack open shaker and add 3oz prosecco, strain over ice into tall Collins glass
Garnish: Express essential oils of grapefruit peel, and insert into glass

 

Talk to your Breakthru Sales Consultant today about how brunch can benefit your business.