The Ultimate Guide to Daily Drinking

Day drinking is definitely a thing – here’s how to do it right – and give it a twist!

The modern twist on morning drinking has become more common, but are you doing it right? Brunch, sporting events, an early morning flight, great music, and other types of festivals are great places to enjoy a cocktail. But are you doing it right? Here’s the ultimate guide to drinking every day.

First, Bloody Mary’s, rosé, mimosas, screwdrivers, and beer are the norm when drinking before noon. Wine, bourbon and shots give you a sideways glance from the people around you. Of course, there are other options for Bloody Marys other than vodka – Bloody Maria (tequila), Red Snapper (gin) and Bloody Shame (non-alcoholic). The mimosa also offers variety. The most popular is a change of juice… but there is also Manmosa – champagne, juice and vodka. Definitely a morning wake up call.

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But if you’re creative and serve it in a fun glass you’re good to go and here are some fun ideas.

Erik Häkkinen, Head Bartender, Zig Zag, Seattle

“My two favorite low octane drinks are Campari and grapefruit juice (2 ounces Campari, 4 ounces fresh grapefruit juice) and then Bonal and Tonic (2 ounces Bonal, 2-4 ounces good tonic, like Fever Tree, East India Imperial, Lime Squeeze) . So easy, so delicious! I like both as a long drink.”

Ramon Garcia, Legal Director, Alchemist, San Francisco

KISS N’ TELL

• 1 ounce chamomile sherry
• 1 ounce Dolin Blanc vermouth
• 0.5 oz rosemary syrup
• 0.25 ounces lemon juice
• 1 bar spoon of Laphroaig 10 year whiskey
• 1 small pinch of salt
• 4 ounces La Croix Peach Pear Sparkling Water

Shake all ingredients except La Croix Peach Pear with ice and double strain into an ice-filled Collins glass. Top with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a sprig of rosemary.

Rosemary syrup:

• 1 cup sugar
• 1 cup of water
• 3 sprigs of rosemary

Bring water to a boil and add sugar, then simmer until sugar dissolves, add rosemary sprigs and let steep for 30 minutes. Strain the rosemary and store it in a non-reactive container.

Morgan Weber, co-owner, Eight Row Flint, Houston

ALL DAY

• 3 ounces Lillet Rosé
• 2 ounces Topo Chico
• ½ ounce fresh lemon
• ¼ ounce Rich Simple
• 2 dashes grapefruit bitters

Built-in Collins glass full of ice. Garnish with fat grapefruit peel and oil squeezed into a glass.

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Krissy Harris, Creative Director, The Wren, NYC

RUBY ROSE POINT

“This cocktail is currently on our brunch cocktail menu (it’s also my daughter’s name).”

• 1 ounce Martin Miller’s Gin
• ¾ Aperol
• ¼ Giffard Black Rose Liquor

Shake and strain into a highball glass. Top up with Schofferhofer grapefruit beer.

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COUNTRY ROAD

“I like to pre-season the tequila by slicing up 1-2 jalapeños and adding them to the full bottle of tequila. I try every hour or so until I reach the desired heat level. This way it’s a consistent drink every time. This was on our brunch cocktail menu and we’ll be back!”

• 1 ounce El Jimador Blanco or Herradura Silver
• ½ oz Del Maguey Vida Mezcal
• 1 ounce of pineapple juice
• ¼ ounce agave
• ½ ounce lime juice
• 3 slices of jalapeno

Place all ingredients in a shaker, add ice and shake. Pour into a rocks glass rimmed with salt.