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Stand-Out Brunch Cocktails

Stand-Out Brunch Cocktails

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This Seattle homage to New Orleans' French Quarter is all about encouraging daytime drinking. Quality daytime drinking, that is. Their list's Big Easy-inspired drinks include adaptions on a Hurricane, Sazerac, and a Milk Punch. Better still, all of the cocktails are priced under $7 until 5:30 p.m.

Spring is for brunch, and cocktails, of course

Get the latest North Fork stories, recommendations, and upcoming events right to your inbox with our daily newsletter.

Proper & Rowdy handcrafted by Doublespeak Cocktails, Photography by David Benthal

We asked mixologist Joseph Coleman, owner of Doublespeak Craft Cocktails in Aquebogue, to create recipes that pair perfectly with each course of our brunch menu.

Try your hand at home or hire Doublespeak’s converted “cocktail camper” will debut this spring providing bartenders for private events large and small across Long Island.

Proper & Rowdy

This bright cocktail is built for a light, refreshing start to any brunch. The slightly sweet and vegetal flavors are intentional, to balance the citrusy vinaigrette and fresh, crunchy greens of our first-course salad. The name describes the versatility of the drink: Whether you want to be Proper or Rowdy is up to you!

25 of the Best Brunch Cocktails

Upgrade your weekend routine with these killer sippers.

Brunch drinks need not be limited to stalwarts like the Bloody Mary and Mimosa . Here are 25 cocktails that will take your next brunch experience to another level.

2 oz cold brew coffee
1 oz Amaro Averna
.5 oz Wild Turkey 101 Bourbon
.25 oz cinnamon syrup
3 dashes orange bitters
2dash Angostura Bitters

Stir all ingredients in a mixing glass filled with ice. Strain into an Old Fashioned glass filled with ice and garnish with an orange twist.

From Cory Fitzsimmons at Union Square Cafe in New York City

2 oz Casa Noble Reposado Tequila
2 thin slices jalapeño
1 tbsp sliced ginger
1 oz lemon juice
.75 oz simple syrup
Ginger ale or ginger beer
Dash bitters
Lemon wedge

Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer. Add bitters. Garnish with lemon wedge.

1.25 oz BLK EYE Vodka
4 dashes lime juice
2 dashes Cholula Chili Lime
2 dashes Worchester sauce
Top with Zing Zang

Rim glass with salt or Halo del Santo. Add all ingredients in a glass over ice, stir and garnish with pickled okra or jalapeno stuffed olive.

1.5 oz bourbon
.5 oz Amaro Nonino
4 oz cold brew coffee

Build in Collins glass filled with ice and top with whipped cream.

From Love & Salt in Manhattan Beach, California

1 oz Citadelle Gin
1 oz Blueberry Lavender Cordial*
.25 oz lime juice
1.5 oz sparkling wine
2 dashes of lavender bitters

Shake all the ingredients together, strain into a coupe glass, top with sparkling wine. Garnish with a Lavender Sprig on the top of the glass.

*Blueberry and Lavender Cordial:
In a pan, muddle 375g of blueberries with 250 g of white sugar. Add 375 g of water, then low heat until sugar get dissolved. Then add 3 g of dry lavender, let it cover for 20 minutes, then strain. Blend the liquid (with the help of a Vitamix) with 5 g of malic acid and 2.2 g of tartaric acid.

From Xavier Herit at the NoMo SoHo Hotel in New York City

.5 oz Ancho Reyes Verde
2 oz beef broth
2 oz Bloody Mary mix
2 dashes Dashi
Garnish: Candied Bacon, Lime, Cornichon, Tajin (for rim of glass)

Combine all ingredients into a soda glass rimmed with Tajin. Garnish with skewered cornichon, candied bacon and a wedge of lime.

2 oz Russell&rsquos Bourbon
.75 oz lemon juice
.75 oz simple syrup
3 grapes
.5 oz red wine

Combine ingredients with ice in a cocktail shaker and shake. Strain over two ice cubes in a wine glass. Garnish with a red wine float poured over the back of a bar spoon.

1 dash rose water
1 oz hibiscus syrup
1 wild hibiscus flower soaked in syrup
Champagne or Sparkling Wine

In a champagne flute, add dash of rose water, hibiscus syrup, and a syrup-soaked hibiscus flower. Top with champagne or sparkling wine.

Courtesy of Bouchon Café in the Time Warner Center, New York City

1 oz Matusalem Rum
1 oz Coruba Rum
1 oz lime juice
1 oz blood orange
.5 oz passion fruit
.5 oz simple syrup
.5 Grenadine
2 dashes Jerk Bitters

Shake all ingredients with cubed ice and double strain into Hurricane Glass. Fill with cubed ice and top with shaved ice. Garnish with Pineapple leaves and a banana stump with a scoop taken out. Fill with Don Q 151 and light on fire. Sprinkle cinnamon allspice on top.

From Beverage Director Aaron Paul at Kaya in San Francisco

4 oz Vanilla Draft Latte
1 oz Frangelico hazelnut liqueur
2 oz rum of choice
.5 oz Kahlua

Combine ingredients in a martini glass.

1 oz Tito&rsquos Vodka
1 oz Mathilde Pear Liqueur
1.5 oz pear purée
.5 oz lemon juice
Splash of soda
Garnish: pear wheel and charred rosemary sprig

Shake all ingredients with ice and strain into a highball glass with ice. Splash with soda and garnish

From mixologist Johnny Swet at the Skylark in New York City

1/2 cup sugar, for rim
1 lime, sliced into rounds
4 oz vodka
4 oz ginger beer
4 oz prosecco
2 oz orange juice

Rim two glasses with a slice of lime and dip in sugar. Divide vodka, ginger beer, prosecco, and orange juice into two glasses. Serve.

.5 oz simple syrup
.5 oz lemon juice
1 oz peach nectar
.5 oz vodka
.5 oz Lillet Rose
4 oz São João rosé sparkling wine
2 dashes grapefruit bitters
Large grapefruit peel

In a wine glass (single) or steelite carafe, add all ingredients but the garnish. Stir well with a bar spoon. Fill wine glass with ice. Garnish with grapefruit peel.

From Barcelona Wine Bar in West Hartford, Connecticut

1.5 oz Poland Select (or other vodka of choice)
.5 oz lemon juice
.25 oz Worcestershire Sauce
2 bar spoon horseradish
1 tsp Zataran&rsquos Crawfish Boil Spice
Pinch of fresh ground pepper
5 oz tomato juice (1 whole can)

Combine ingredients in a glass and garnish with two olives and a lemon wheel.

From Nick Bennett, head bartender at Porchlight, New York City

1 seedless cucumber, thinly sliced
1 lime thinly sliced
Fresh mint leaves
1/4 cup lime juice
1/4 cup honey
1 bottle Kim Crawford Sauvignon Blanc
1 liter bottle carbonated water, chilled

In a large pitcher, combine cucumber, lime slices and 12 mint leaves in a large pitcher. In a small bowl, stir together lime juice and honey until combined. Pour over cucumber mixer, add wine, stirring gently. Cover and chill for at least two hours. (Recipe makes a batch. For single serving, use parts&mdash1 oz = 1 part).

1 oz bourbon
1 oz Aperol
.5 oz Amaro Nonino
.5 oz Fruitations Grapefruit Syrup
3 oz prosecco
Garnish: grapefruit peel

Combine bourbon, Aperol, Nonino, and grapefruit syrup in a mixing glass. Add ice, shake, and strain over ice in a rocks glass. Top with prosecco and garnish with a grapefruit twist.

2 oz Berkshire Ethereal Gin
.5 oz Gunpowder Green Tea
.5 oz honey
Top with elderflower prosecco
Garnish: mint and flower

Shake all ingredients with ice and strain into a coupe glass. Top with prosecco and garnish with mint and flower.

.25 oz raspberry purée
.5 oz simple syrup
.5 oz Tito's Vodka
Garnish: lemon twist

In a shaker tin, quick shake for 5 seconds, and top with 3 oz sparkling wine and a lemon twist garnish. Double-strain into stemless wine glasses. Add ice 3/4 of the way up.

2 oz Sombra Mezcal
.5 oz ITALICUS Rosolio di Bergamotto
.33 oz fresh lime juice
.5 oz agave syrup
Several dashes habanero tincture

Place all the ingredients into a shaker, add ice and shake well. Strain into a hollowed-out red bell pepper and garnish with a habanero pepper.

From Miguel Aranda at Boticarios, New York City

5 pomegranate seeds
1 ounce pomegranate liqueur
4 oz chilled champagne

Add pomegranate seed to glass. Add liqueur and pour in champagne.

3 oz. Ruffino Sparkling Rosé
2 oz. Grapefruit Juice
.75 oz. Grand Marnier

Build in a highball glass with ice. Garnish with an orange and grapefruit wedge.

3 oz G.H. Mumm Champagne
.75 oz simple syrup
.75 oz lime juice
2 cucumber slices
4 mint leaves
1.25 oz ginger juice
1 oz pomegranate juice
Sprig of mint

Muddle everything except the champagne. After muddling, add G.H. Mumm and ice and hold tight and shake/strain over ice in a champagne glass and garnish with a sprig of mint.

Yield: 1 quart
3.5 oz Lea & Perrins Worcestershire Sauce
2 tsp Tabasco
1 oz lemon juice
1.5 oz olive brine
2 tsp beef demi glace
1 tbsp grated horseradish
1 tsp salt
1 tsp celery seed
2 tsp ground black pepper
1 tbsp diced garlic

Combine ingredients in quart container and top with Sacramento tomato juice. Combine with 2 oz Old Forester Bourbon per serving.

2 dashes of Bittermen&rsquos Orchard Celery Shrub
.5 oz cane syrup
.5 oz pineapple juice
.5 oz celery Juice
.25 oz Bigallet Thym liqueur
.5 oz St. George Green Chile Vodka
1 oz Pueblo Viejo Blanco Tequila
.5 oz Del Maguey Vida Mezcal
1 oz Fever Tree tonic water

Combine ingredients in cocktail shaker and shake with ice. Strain into Collins glass. Top with tonic water and garnish with a pineapple slice and thyme sprig.

From Karen Fu, bar manager at Studio at the Freehand Hotel in New York City

1.5 oz The Botanist Gin
2 oz prosecco
.75 oz freshly squeezed orange juice
.5 oz freshly squeezed lime juice
.5 oz simple syrup

Add The Botanist Gin, orange juice, lime juice, and simple syrup to shaker. Fill with ice and shake. Strain into a champagne flute. Top with prosecco. Garnish with your favorite spring flower or orange peel.


Sunrise Spritzer

  1. Combine all ingredients in a cocktail shaker.
  2. Add ice.
  3. Shake to mix all the flavors.
  4. Strain over 4 glasses with ice.
  5. Garnish with pomegranate arils.

For the "mocktail" version of this Sunrise Spritzer simply substitute the orange liqueur for orange juice.

Lime Paloma

  1. Mix all the ingredients in a cocktail shaker with ice.
  2. Shake to chillup.
  3. Pour over 4 glasses with ice.
  4. Garnish with 2 lime slices each.

To make lime simple syrup, simply dissolve 1 cup sugar in 1/2 cup water and 1/2 cup lime juice. Cool before using. This can be stored in the refrigerator for up to 2 weeks. I love this lime simple syrup in quite a few cocktails.

To make the "mocktail" version of this Limeloma cocktail, simply replace the tequila with 7UP.

Blueberry Lemonade Slammer

  1. Combine the blueberry lemonade, vodka, and 7UP to a cocktail shaker with ice.
  2. Shake to chill.
  3. Wipe a portion of the lemon peel on the edge of the shot glass.
  4. Dip into the sugar to add a sugar rim section to the shot glass.
  5. Strain the cocktail mix into the shot glasses.
  6. Garnish with frozen blueberries.
  7. Shake to chill.
  8. Wipe a portion of the lemon peel on the edge of the shot glass.
  9. Dip into the sugar to add a sugar rim section to the shot glass.
  10. Strain the cocktail mix into the shot glasses.
  11. Garnish with frozen blueberries.

This makes 12 shots. 3 for each person or 1 each for 12 people. If you are making them for 4 people you might want to reduce the amounts to only make 4 shots at a time or the remaining 8 shots will dilute in the cocktail shaker with the ice cubes. Or you can remove the ice cubes until you are ready to chillup and pour some more!

To make the "mocktail" version of this Blueberry Lemonade Slammer Shot simply replace the vodka with 7UP soda or additional blueberry lemonade.

How To Make A Blood Orange Mimosa

Once you have all the necessary ingredients, making this drink couldn&rsquot be easier. Just pour the blood orange juice in the bottom of a champagne flute, or make these up in high ball glasses for volume, totally up to you &ndash then add in the Don Julio Blanco and top off with champagne.

I know a lot of people substitute prosecco in drinks like this (including me) and that&rsquos totally fine. But for this one I&rsquod see about trying actual champagne. Real champagne isn&rsquot usually as sweet as prosecco and I think it works a lot better for this cocktail since you&rsquove already got the sweet blood orange juice.

Don&rsquot worry, it&rsquos the weekend. Feel free to take a nap after lunch!

Best Brunch Beverages

Serve sweet fizzy drinks, spicy cocktails, spiked teas and fresh fruit beverages to accompany your brunch buffet.

Related To:

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Evan Sung for The New York Times

Orange Cream Mimosas

Tyler Florence spiffs up the always-refreshing brunch classic by tossing in a scoop of homemade orange cream sorbet. Sweet and creamy, it's the ultimate crowd-pleaser.

Red Wine Sangria

Tia Mowry's sangria gets a tropical flair from pineapple juice, but also includes classic ingredients like brandy, peaches, plums and limes.

Peach Ginger Bellini

Give your brunch-time Bellini a bit of zing with Tyler's ginger-infused simple syrup.

Sunrise Mimosa

You probably won't be up for brunch when the sun rises, but you can layer mango and pomegranate in your cocktail to get a similarly gorgeous visual. Bonus: It's delicious, too.

Sparkling Sangria de Cava

Daisy Martinez stirs up her sparkling sangria with fresh berries and adds an extra kick with peach brandy.

Gazpacho Bloody Maria

Is this a soup or a cocktail? It's somewhere in between and is packed with quite a punch of tequila. Ay yi yi!

Blackberry-Bourbon Iced Tea


Hot sauce and horseradish bring the heat, but brown ale and fresh lime juice help keep things under control. This brunch cocktail is all about balance.


Spare the peach, please! Darryl Robinson does it up with fresh strawberries and zingy strawberry vodka instead.

Sinless Sangria

Kelsey Nixon's virgin sangria starts with a base of sparkling grape juice. Cranberry, lime and orange juices give it a sweet tang and color. Kelsey mixes in strawberries, citrus and mint, but feel free to use any fruit and fresh herbs you have on hand.

Spicy Bloody Bull

Champagne Sangria

Mint Lemonade

Laura Calder uses a lemon syrup to flavor her lemonade, then mixes it into iced water garnished with mint and citrus peel. Keep leftover syrup in the refrigerator for on-demand lemonade.

Fresh Strawberry Bellini

Simple and yet so satisfying, Mario Batali's Bellini comes together with only two ingredients: pureed strawberries and Prosecco.

Bloody Maria

Heat alert! This drink has whole jalapenos as a garnish and jalapeno-infused ice cubes, too. Count on the lemon-infused vodka to cool things off.

25 Easy “Sweet” Brunch Recipes

Good morning! I hope you had a terrific weekend. We had a brief cool snap in Florida, probably our last, so we made a point to get outdoors quite a bit. That said, I did some pre-baking for the guests we have coming into town for Easter. Mostly easy brunch recipes that I stashed in the freezer to stay fresh for a few days.

I had a little kitchen time, but I tried to minimize it to enjoy our nice weather.

As I was sifting through recipes to decide what to make, I noted that I’ll need mostly breakfast and easy brunch recipes. Other meals will probably be eaten out or on-the-go. I like to have a mix of sweet and savory, so I collected my favorite Savory Brunch Recipes in a post that I shared a few days ago, and here I’ve gathered together my favorite Sweet Brunch Recipes.

Here are 25 favorite sweet & easy brunch recipes, give or take a few. I hope this is helpful to you whenever you have special brunch plans!

Almond Coconut Mocha Protein Smoothie: This is so popular! An Almond Joy candy bar in a smoothie, plus a jolt of coffee. It’s easy to throw together, and it’s loaded with delicious flavors and ingredients. Very filling!

Black Cherry Green Tea Smoothie: This one is a longtime favorite of mine. I found the recipe in a health magazine about 10 years ago. You’ll probably be surprised how well black cherries and green tea complement each other. I LOVE this smoothie, and never tire of it.

Almond Joy Muffins: Chocolate muffins, topped with a layer of cheesecake, and sprinkled with coconut, chocolate chips, and pecans – there is so much to love here.

Berry Cheesecake Muffins: Another longtime favorite… I’ve made these for 10+ years. Classic blueberry muffins get an upgrade with three kinds of berries, a few bites of cheesecake on top, and a tangy lemon glaze! A stand-out muffin from a sea of ordinary muffins.

Lemon Zucchini Muffins with Lemon Glaze: These zucchini muffins are so light and fluffy. They almost have the texture of cake. They are strong on lemony zing, and zucchini lends major moisture.

Grandma’s Pistachio Bread: Speaking of longtime favorites, this recipe has been a family staple for decades. I would more accurately characterize this as a coffee cake recipe! It’s not dense like a quick bread. It’s much more tender and cake-like, and the generous layers of cinnamon-streusel are quite reminiscent of coffee cake too.

(Also note — I’ve made a cheesecake-stuffed version of Pistachio Bread, a triple chocolate version, and a maraschino cherry version!)

Blueberry Banana Bread: I’ve tried dozens of banana bread recipes, and I always come back to this one from Katie Lee that I found many years ago. It’s just right when it comes to density, moisture, and banana flavor. This version is bursting with blueberries too.

Apple Raisin Bread with Pecan Praline topping: Well, it’s pretty much all in the recipe title. A fabulous bread for brunch! It’s kinda dessert-y with the brown sugar & pecan topping, but not overly sweet for breakfast.

Orange Zucchini Bread with Orange Glaze: This is a fresh twist on a traditional recipe. I used my family’s chocolate zucchini bread recipe, and gave it a makeover with orange zest and fresh orange glaze. You’ll love this bright spin!

Lemon Blueberry Zucchini Bread with Lemon Glaze: As with Orange Zucchini Bread, this is a fresh twist on zucchini bread. With lots of lemon zest, lots of lemon glaze on top, plus a heap of blueberries, this is a tremendous spruce-up to traditional zucchini bread.

Peanut Butter Chocolate Chip Pancakes: Ahhh, one of the most popular brunch recipes on this list! These are well-loved by readers, and there’s a lot of positive feedback here and on Pinterest. They’re surprisingly soft and fluffy for as much peanut butter as they contain.

Honey Cinnamon Monkey Bread: I discovered a short-cut monkey bread recipe that uses canned refrigerated biscuits, and that was a game-changer. I love yeasted bread from scratch, but prepared biscuits make a great substitute when you want to minimize time & effort. Each nugget is drenched in a honey-cinnamon syrup that is absolutely irresistible.

Peanut Butter & Jelly Monkey Bread: The same short-cut monkey bread, but each crevice gets crammed with strawberry jam and sliced fresh strawberries, then smothered in a thick peanut butter glaze.

Lemon-Blueberry Pull-Apart Bread: One last monkey bread-type recipe, but this one features lemon & blueberries of course. A favorite duo around here, for sure!

Coffee & Donuts Bread Pudding: Not your average bread pudding, this one swaps a standard loaf of bread for cake donuts! Yes, donuts! Cake donuts soak in a bath of cream, coffee, and a few other odds & ends that bake into a custard.

Cherry Almond Scones: I love that you can start a batch of scones from scratch, and be eating them fresh from the oven in about 30-45 minutes. Quick & easy to prep, and quick to bake! These are jammed with maraschino cherries, almond flavoring, and an incredible cherry-almond glaze on top.

Brown Sugar Maple Bacon Scones with Brown Butter Glaze: These are my #1 fave scones, personally. They’re like French toast and bacon in a breakfast pastry. Weird, huh? But totally addictive. A hint of cinnamon, lots of maple goodness, bits of crunchy, salty bacon, and the brown butter glaze is to-die-for.

Chocolate Chip Biscuits: These only take a few basic ingredients, and are super fast to throw together, but bake up be a rich, luxurious, flaky biscuit. Chocolate is unexpected and provides the right amount of sweet. Layer them with fruit & whipped cream for a breakfast shortcake!

Cinnamon-Streusel Layered Coffee Cake: Like a layer cake, but it’s a coffee cake! Each layer is coated all over with sugar, cinnamon, and pecans, and the layers are sandwiched with a creamy, fluffy cream cheese filling.

Chocolate Peanut Butter Coffee Cake: This is a pretty good case of dessert masquerading as breakfast. It’s jammed with chocolate chips, peanut butter chips, and topped with a drizzle of PB too. It’s pretty dang decadent.

Chocolate Zucchini Bread Coffee Cake: Chocolate zucchini bread meets coffee cake. It’s hard to spot them, but there are thick ribbons of cocoa streusel layered throughout!

Amaretto Crepes with Cranberry Raspberry Sauce: These are a big hit around the holidays, but you could swap cranberries for any other type of berry, and these would be excellent year-round. I’m obsessed with what a touch of amaretto and a bit of almond flavoring does to enhance berries.

Chocolate Crepes with Peanut Butter Marshmallow Filling & Caramelized Bananas: These are basically dessert, and they’re honestly not a super fast breakfast, but they’re so freaking work it!

Crock-Pot Cinnamon Apples: One of my best friends gave me this recipe, and I feel head over heels. It’s like apple pie in a sauce. You can spoon these over yogurt, oatmeal, or ice cream if you want this to serve as dessert.

Chocolate Peanut Butter Protein Balls: Kinda like healthy Buckeyes. They’re high in protein, and very portable. I make double or triple batches and stash them in the freezer.

Lemon Blueberry Protein Bars: A long-time favorite! I’ve made these for years, and just love their ratio of carbs and protein. You’d never guess they’re healthy and light.

Blueberry Cinnamon-Swirl Protein Coffee Cake: Same! Based on the protein bar recipe above… you’d never think this coffee cake is healthy and high in protein. It’s fabulous.

A few breakfast cookies options! I’m so hooked on breakfast cookies. Check out these Chunky Monkey Cookies, Chocolate Peanut Butter Banana Breakfast Cookies, or Peanut Butter Bacon Breakfast Cookies. They’re very efficient. Like scones, one of the perks is that you can whip up a fresh batch in no time, start-to-finish. It’s so gratifying to make a homemade baked good from scratch in such a short amount of time.

I gathered my favorite Savory Brunch Recipes into one post a few days ago. I have MANY other brunch recipes that I love, but I curated my very favorite brunch recipes so that you have an excellent selection of sweet and savory in a dedicated place!

If you celebrate Easter, what will you be making on Easter Day?? What easy brunch recipes will you be making?? Do share!

30 Easy Cocktail Recipes to Kick Off the Memorial Day Weekend

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Make Your Own Simple Syrup*

Some drink recipes, such as an Old Fashioned or a Champagne Cocktail list a "bar spoon of sugar" in the ingredients. I have a problem with that. Granulated sugar does not dissolve well in cold liquors. It leaves a grainy effect. So, as in most bars, I use simple syrup in place of the sugar so it blends well. What is simple syrup? It's a sugar syrup, where when substituted, spoon for spoon, will mix seamlessly into your cocktails for a smoother effect. You can even try using it when making homemade lemonade or iced tea so no sugar settles in the bottom of your glass!

  1. In a small saucepan, heat 1 cup of water and 1 cup of granulated sugar, occasionally stirring, until it comes to a boil.
  2. When it reaches boiling point, it will form a clear-to-cloudy syrup. Remove the pan from the heat and let it completely cool.
  3. Store the syrup in a container, bottle, or jar in your refrigerator for up to 2 weeks.
  1. Substitute 1 bar spoon (teaspoon) of simple syrup in a drink recipe for each bar spoon of sugar called for.
  2. You can flavor your simple syrup using 2 Tablespoons of fresh fruit juice of your choice after it has completely cooled. Try using the juice of fresh strawberries to create a strawberry syrup, for example. By adding 2 bar spoons to 2 oz. of citrus or strawberry flavored vodka, and 1 oz. of vanilla vodka, you can make an excellent strawberry martini!
  3. You can double or triple the recipe easily by maintaining the 1:1 ratio of sugar to water.

Five Cocktails that Prove You Need to Drink More Genever

Distilled from grain and flavored with a modest amount of pine-like juniper, genever (pronounced je-NEE-ver) might be described best as the malty, mellow love child of gin and whiskey. And, just as the American cocktail renaissance brought gin roaring back, this historic spirit is likewise experiencing a renewed interest.

In fact, genever is considered the predecessor to London dry gin and other modern-day styles. The Dutch first popularized the botanical spirit in the 16th century, and it was a common cocktail ingredient at U.S. bars by the mid-1800s.

Today, it can only be made in legally defined areas, including Belgium, areas of France and Germany, and, most notably, the Netherlands, which is why it’s often nicknamed “Holland gin.” Though genever can be sampled straight, it’s arguably most enjoyable when in a cocktail.

“It’s such a versatile spirit,” says Jessie Smyth, lead bartender at Genever in Los Angeles. “It plays well with others.”

Malty notes tend to stand out in stirred drinks, like a Martinez or a bitter Negroni variation. While in citrusy or sour concoctions, like a riff on the classic Bee’s Knees, genever can blend in with ease.

“You just have to be willing to play with it, to be a little bold,” says Smyth.

Daniel Boulud Shares Three Standout Recipes From His Talented Staff

I would never be able to run 18 restaurants around the world without my dedicated and talented staff. Since I started out on the line myself, I identify with the young chefs who come to work for me. I pride myself on nurturing their talent and giving them the tools to grow and excel. Along with colleagues like Thomas Keller and Paul Bocuse, I founded Ment'or, a nonprofit that offers grants to help young chefs travel and train around the world. I'm proud to say that several of today's top chefs, from Andrew Carmellini in New York to Gavin Kaysen in Minneapolis, are alumni of my restaurants. This month, I asked three up-and-comers in my New York kitchens&mdashTravis Swikard, executive chef at Boulud Sud Ashley Brauze, executive pastry chef at Café Boulud and Arnaud Dissais, until recently head bartender at Daniel&mdashto share recipes for the food and drink they love to prepare at home, for friends and family.

1. Arnaud Dissais's Not So Old-Fashioned
Dissais is often asked to prepare timeless american cocktails. Here he updates the old-fashioned. The Daniel twist? A great bourbon like Pinhook and a pinch of cayenne.

Recipe serves four:
-2&frasl3 cup demerara sugar
-1&frasl3 cup water
-Pinch of cayenne pepper
-1 orange
-8 oz. bourbon, preferably Pinhook
-2 tsp. Angostura orange bitters

In a small saucepan over low heat, bring the sugar and water to a gentle simmer. Cook for 10 minutes, stirring, until the sugar has dissolved. Add the cayenne, stir, and set aside to cool. Using a vegetable peeler, remove the zest of the orange, avoiding the bitter pith. Cut the zest into 4 strips and twist the strips around your finger to curl them.

Combine the bourbon, 1 ounce of the sugar syrup, and the bitters in a shaker and stir for 20 to 30 seconds. Place 1 ice ball or large ice cube in each of 4 large old-fashioned glasses and pour the cocktail over the ice. Garnish each glass with an orange twist.

2. Ashley Brauze's Verbena Lemon Curd
Brauze is known for her modern takes on traditional French desserts. Her lemon curd, flavored with verbena, is a family favorite that she serves with shortbread and ice cream.

Recipe serves four to six:
-3&frasl4 cup sugar
-6 lemons, juiced and zested
-4 verbena leaves
-1&frasl4 cup butter
-3 eggs
-1 package shortbread cookies
-1 pint premium vanilla ice cream

In a medium mixing bowl set over a pot of simmering water, combine the sugar, lemon juice and zest, verbena leaves, butter, and eggs, and whisk vigorously for 30 seconds. Continue to whisk slowly for about 5 minutes, until the mixture warms and thickens. Strain through a fine-mesh sieve, pressing with a spatula, into a shallow bowl. Place plastic wrap directly on top of the curd and refrigerate for at least 1 hour.

Serve the verbena lemon curd in dessert bowls alongside shortbread cookies and small scoops of ice cream.

3. Travis Swikard's Tandoori Lamb On Naan With Lemon Yogurt
Swikard is from San Diego, and he jokes, "I eat everything like a taco." Here he gives the Mexican classic an Indian spin, with lamb marinated in yogurt and naan bread standing in for the tortilla.

Recipe serves four:
-1 three-inch piece of fresh ginger, peeled and roughly chopped
-4 cloves garlic, 3 roughly chopped and 1 finely grated or microplaned
-2.5 cups plain Greek yogurt
-2 T tandoori spice blend (available at
-1 4 lb. lamb shoulder, deboned
-3 T olive oil
-1 lemon, zested and juiced
-4 pieces naan bread
-1 small bunch cilantro, leaves only
-1 small red onion, thinly sliced
-1&frasl2 small english cucumber, thinly sliced

In a blender, combine the ginger, the 3 cloves of chopped garlic, and 1 tablespoon of water. Puree until a smooth paste forms, adding more water if necessary. In a small mixing bowl, whisk together the ginger-garlic paste, 11&frasl2 cups of the yogurt, and the tandoori spice blend.

Unroll the lamb shoulder into a shallow dish and spread the yogurt mixture over it, making sure to coat it completely. Cover and refrigerate overnight.

Scrape off the yogurt marinade and season the lamb well with salt. Preheat the oven to 425°F. Set a large cast-iron pan over medium heat on the stove. Add 2 tablespoons of the olive oil and sear the lamb, fatty side first, until browned, about 5 minutes. Turn over the lamb and sear the other side, about 5 minutes. Transfer the pan to the oven and roast for approximately 20 minutes, turning the lamb after 10 minutes.

Remove the pan from the oven and set the lamb on a rack placed over a sheet tray to rest for about 10 minutes. Stir the lemon zest and grated garlic into the remaining 1 cup of yogurt season with salt. Wrap the naan in aluminum foil and warm it in the oven for 5 minutes. Combine the cilantro, red onion, and cucumber in a small bowl and season with the lemon juice, the remaining table- spoon of olive oil, and salt. Toss a few times to make a small salad.

When ready to serve, slice the lamb thinly and lay 4 to 6 slices in the center of each piece of naan. Garnish each serving with cucumber salad and a dollop of lemon yogurt.