Compensation was provided by Hornitos® via Mode Media. The opinions expressed herein are those of the author, Kari Herrera, and are not indicative of the opinions or positions of Hornitos®.
I never understood the rationale behind eating steak for breakfast. I suppose if you make your living farming or bodybuilding or even as a bike messenger, you may have a reasonable explanation for consuming that much meat before noon. For regular city people, though, I find the concept excessive and counterintuitive. No one wants to feel as if they devoured a desert full of rocks before work. Breakfast should be light, sustaining.
Does this rock solid logic apply also to brunch?
Ah, yes. We’re discussing brunch, again. Brunch is the Beyoncé to our Destiny’s Child. It’s the Jon Stewart to our Daily Show. It’s the Suzanne Somers to our Three’s Company. Brunch is the only meal that’s irreplaceable. Sure, you can have breakfast for dinner but breakfast could never be brunch. Dinner could never be brunch. Lunch? Laughably, no. It is for brunch that the day party was invented and it is the reason why we continue attending them, even despite our better judgement. (I mean, who really wants to be seen leaving a full out fete at 4 o’clock in the afternoon? Just ridiculous.)
Even with all its star power and charisma, there is one rule it must still abide by. Brunch should never be heavier than a lifetime drama. It shouldn’t make you feel like the person who actually ate a Clydesdale after saying, “I’m so hungry I could eat a horse”. Yes, naps are encouraged after most midday meals during the weekend but we generally want to keep these under an hour long. Slipping into a coma after a full on feast is a surefire way to lose your self-dignity by 8 p.m. Sunday evening.
So, how do you brunch better without the guilt? Keep it light and refreshing. First, don’t have steak. Second, make sure your cocktails take your mind to the beach and not the bed.
You know I love mixing drinks for my friends and family with Hornitos® Tequila Spiced Honey. During brunch this Sunday, I’m trying a few new unexpected cocktails. Try them for yourself and let me know what you think!
Mexicollins
MexicollinsWhat you need:
2 parts Hornitos® Spiced Honey
½ part lemon juice
2 parts grapefruit juice
Tonic
What you do:
Combine all ingredients except tonic in a shaker with ice, shake vigorously, strain over fresh ice and top with tonic.
La Man-Zana
What you need:
1 part Hornitos® Spiced Honey
1 part apple cider
½ part lemon juice
4 parts Mexican lager
What you do:
Combine all ingredients except Mexican lager in a shaker, shake vigorously, strain over fresh ice and add Mexican lager.
The Original Garnet Grove
What you need:
2 parts Hornitos® Spiced Honey
½ part lemon juice
1 part cranberry juice
2 dashes of bitters
Orange peel
What you do:
Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with an orange peel.
Reminder: Without the proper permit, Chicago prohibits alcohol at all public parks and beaches.
Hornitos® Tequila doesn’t settle for the status quo but believes in taking experiences to the next level with 100% agave tequila. Learn more about what makes us Not Just Any Tequila at www.hornitostequila.com and follow us on Twitter at www.twitter.com/Hornitos