What is Brunch?

Brunch is defined as a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3 pm. Brunch originated in the 1800’s in Great Britain.Originally served in a buffet style set up.Brunch has transformed to more of a sit down experience but there are still a lot of brunch buffets out there.

The word “Brunch” was first used in a Hunters Weekly publication in 1895 by Guy Beringer. His post titled, “Brunch, A Plea” centers on the benefits of brunch back in the days of mandatory Sunday Breakfast. It was made so people could stay out longer on  Saturday nights to drink and party and still be able to wake up late morning/early afternoon and get a good meal.IT took the stress off of waking up early on Sundays.

Now in today’s time.Brunch is more than just a convenience with places like IHOP and Denny’s serving breakfast 24/7. Brunch is a way of life. Especially if you are a Brunchaholic like myself. Brunch involves more than your typical hotcakes and sausage. It’s a sophisticated yet laid back meal that is equally delicious as it is unique if you’re brunching at the right place. The mimosas and bloody mary’s just take it to a completely different level. From carafes to pitchers to the glass. Brunch has evolved into a Sunday Funday must do and an early Saturday turn up. Join the movement and keep an open mind.

@brunchaholics_

Additional links for a little more history on Brunch:

http://books.google.com/books?id=l015C5vm1XkC&pg=PA99&dq=brunch+%22Guy+beringer%22#v=onepage&q=brunch%20%22Guy%20beringer%22&f=false

http://www.nytimes.com/1998/07/08/dining/at-brunch-the-more-bizarre-the-better.html?sec=travel&pagewanted=1 

http://brunchdc.blogspot.com/2008/08/brunch-historian-history-of-brunch.html 

Brunch Beverages for Every #Brunchaholic. Newcomers or Seasoned Vets

Mimosa– Orange Juice and Champagne.

They drier the champagne, the better. If making them at home and on a budget, use a Brut or anything Dry/Extra Dry. If you have a little extra to spend, then any top shelf champagne/bubbly/etc will do. My personal favorite is Veuve Clicquot. Mimosas can also be made with grapefruit juice. Half juice and half champagne is the usual mix. Less juice and more champagne of course if you’re not trying to waste your time lol.


Bellini-Peach nectar/purée and Champagne or Prosecco Sparkling Wine




Poinsetta – Champagne, Triple Sec (not always used), and cranberry juice


Bloody Mary – vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice, and celery salt.

I am not personally a  big fan of Bloody Mary’s, but they are very popular and classic. Some people like theirs straight up and some like there’s spicy. Use your own personal judgement, of course, to find which works for you.

As you can see champagne is basically the main ingredient in the majority of these drinks. If you are not a big drinker, no one will frown over a water or a soda. If you want the “virgin” version of a drink,  just order any of the above with sparkling water.

Also, a lot of places that offer brunch will have their own special brunch drinks. So be on the lookout for those.

If you have any questions leave your feedback below.

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