Yash Lakhan
April 16, 2025
A sourdough-centric brunch combines an array of flavoured dishes with a host of cocktails because its fermented tang complement sweet and savoury foods like eggs benedict, avocado toasts, cinnamon rolls and babkas – thus offering endless possibilities for cocktails to complement various elements of the leavened base. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The effervescence cocktail neutralises the palate between bites of the Danish open sandwich, while its herbal complexity enhances the layered textures of crispy sourdough, smoked fish and crunchy pickles.
This combination highlights how soju spritz complements the fermented flavour of kimchi as well as sourdough starter – the cocktail’s carbonation lightening up the robustness of the pancakes.
The brunch spin of spicy chorizo mixed with scrambled eggs has a fiery flavour that is perfect to pair with smoky mezcal and citrusy grapefruit – all tied together with a slice of buttery sourdough toast.
Stale sourdough slices submerged in a vanilla custard and toasted in butter contrast the dark, nutty sweetness of the bourbon cocktail – complete with fruit and maple syrup accoutrements.
The marriage between light, airy crumpets that soak up every morsel of honey-butter provide sweet contrast to the mild bitterness of the foamy gin cocktail, adding a unique finish along with delicate floral complexity.
This duo shines courtesy of the cognac which neutralises the palate from being washed over by rich savoury flavours of the of bread, ham and bechamel – staying distinct but elevated.