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Toast to Brunch

Abigail Diaz

Highlights of brunching are drinking before noon and noshing on amazing food you wouldn't allow yourself to eat during the week. This past Saturday I had the pleasure with the Aces of Taste crew to host our second brunch. Chef Justin Turner of Bernie's Burger Bus created an amazing menu for our guests to enjoy. Working closely with him, we created two fabulous cocktails that our guests would enjoy. Both cocktails are fantastic options to do for a brunch, boat trip or backyard BBQ. Using a combination of less than four ingredients for both, these drinks will not only have your guests wanting a second, third or fourth, they are also going to ask you to always have it around. Cheers

Cointreau Rickey

  • 2 oz Cointreau 
  • 1 oz Fresh Lime Juice
  • Top with Topo Chico

She's Crafty

  • 2 TBS. Cointreau Sorbet
  • 2 oz Pink Lemonade
  • 2 oz Topo Chico
  • Mint Leaf for Garnish

Cointreau Sorbet

  • 1/2 Gallon Fresh OJ
  • 2 Cups 2-1 Simple Syrup
  • 1/2 Cup Cointreau
  • 1/2 TBS Vanilla Extract

Mix together all ingredients and spin into ice cream machine. Freeze for 4 hours after spinning is done. TIP: Make sure all ingredients are ice cold.