Tag Archives: alcohol

Fuck Moderation

January is a divisive month in England—large portions of the population have decided to spend the month sober in an attempt exorcise the sins of 2013. Some make it through the month and receive their imaginary gold star and real-world sense of superiority, some don’t, but either way the rest of the population thinks they’re idiots. In pubs, bars, and restaurants across the country the disdain for sober Januariers is palpable.

Well, the last three years I was one of the sober January idiots and now I’ve taken it a step further: I’m about 7 and a half months into an alcohol-free year.  A year of no booze at all—not even wine, which at one point I viewed as so non-alcoholic it was basically like drinking a glass of quinoa and Gwyneth Paltrow’s sweat. None of it. The lovely comedian Luke Toulson has a line about how ridiculous it is that people always ask why you don’t drink anymore, because it’s not like the answer is ever going to be “Oh, well I was just TOO happy and successful!” This is spot on, so I don’t feel the need to go into why I decided to give it up for a year. But in addition to the ‘why’ there was another question I kept running into—nearly every person I told looked quizzical and asked why I didn’t simply… drink…. in moderation? If you’ve ever tried to give up anything you’ll be familiar with the fist-clenching and teeth-grinding this infuriatingly matter-of-fact tone provokes. I spent the first month after I gave up smiling manically and struggling not to shout “OH WOW! Wait, let me get this right: just DON’T drink do much! Oh now I’ve got it—what a helpful idea! I’m sorted!” It’s not just annoying, it’s also counter-intuitive. You would never ask a heroin addict why they don’t just try doing a little heroine. You would never say, “Oh come on, just have a one little hit—it’s my birthday!” It seems ludicrous, right? But alcohol is addictive too, and everyone knows that. We know alcoholics and that it’s horrible, dark place that no one wants to go to. So why does it seem weird for other people to want to stop the habit when they see it heading in the wrong direction?

I was never an alcoholic, or close, and this post isn’t about those people with serious drinking problems who hide behind being able to give up for a week or a month. But I think there are a lot of people like me who aren’t alcoholics yet definitely drink too much or just have a problematic relationship with drinking. Like, I don’t know, all of England. Seriously, go anywhere in England on Friday night. The pub. Work. Church. You will see people drinking too much. Not everyone, of course. There are some lucky people who never seem to get addicted to anything, who just aren’t wired that way—that annoying friend who smokes two cigarettes eight Saturdays a year while saying “I could really take or leave these, you know?” as you sit there gripping your 15th cigarette of the day and try not to put it out in their smug little eyeballs. Similarly, as crazy it sounds, there seems to be evidence that some people can do heroine without addiction forming; if you’re interested take a look at ‘Occasional and Controlled Heroine Use: Not a problem? (HINT: The answer is for some people it is not). But on the other end of the spectrum, there are people who can become addicted to anything—I used to smoke 20 or 30 cigarettes a day, and when I quit I quickly got hooked on the endorphins from exercising. EXERCISING. Weirdly, smoking is now something I can do in moderation—I took a break where I didn’t smoke at all for about 6 months and for the last few years I’ve found I can smoke socially, but not without a lot of thought and effort and putting out cigarettes in people’s eyes. The addiction didn’t go away, I just got it far enough away to keep it in check. I’m hoping to do the same with alcohol—I’m giving it up for a year hoping to get far enough away that when I come back to it I can do that in moderation, too. But maybe I won’t: it might be something I simply can’t get myself to do in moderation, in which case it’ll have to be gone forever. And I don’t think there should be any shame in that.

It’s certainly not a perfect approach, but just telling myself that I would cut down didn’t work. Between doing standup and socializing, I’m in bars and pubs nearly every night of the week and for whatever reason the same willpower that gets me up for early morning runs and keeps my smoking to the social level seems to be on a coffee break whenever it comes time to turn down the next drink. So completely cutting it out is the best plan I could come up with and constantly facing the cultural obsession with moderation made it not only an uphill battle, but an embarrassing one. Telling friends I wasn’t drinking was a consistently humiliating affair, riddled with sharp intakes of breath, worrying looks and choruses of “not drinking at all? Isn’t that a bit… EXTREME!?”

Right—”extreme.” Extreme was everyone’s favorite buzz word in this situation, as though not having a glass of moderately priced sauv blanc (ECHO FALLS GENERIC WHITE WINE) with dinner is somehow akin to duct taping myself to a live cheetah and bungee-cording off Tower Bridge. I felt freakish. Why would I cut it out—everything in moderation, right? Everything. Everyone should do everything in moderation. I have no idea where I first heard that but it’s so familiar to me, to us, it now sounds true. This ubiquity of moderation rhetoric makes it seem that it is obvious solution, that it’s no trouble for everyone to just keep themselves in check. Surely it’s only gluttonous ogres swigging Lambrini by the bucket that can’t control themselves and, oh god, that means I’m one of those ogres because I can’t control myself (a preference for Lambrini is purely coincidental). It took me a long time to wade through this language and this attitude and realize that simply can’t be right. There are lots of people who aren’t full blown addicts but must struggle to do things in moderation—whether that’s booze, cigarettes, sex, drugs, Nutella—or in my case all of the above. I mean, substances that are addictive are inherently difficult to do in moderation. That’s what that word means. So we should probably get over the idea that moderation is the easiest thing in the world for everyone and, more importantly, that it is the answer for everyone. In fact, when you encourage someone who’s struggling with an addictive substance to do it in moderation what you’re also saying is “Hey, you know that stuff where as soon as you have a bit you want more and more and more until it makes you unhappy? Yeah, have a bit!” It’s not helpful to tell someone to have just a little alcohol if they’re struggling with it, just as it’s not helpful to tell someone who’s dependent on food to have just a little cake. Has any person ever eaten just a little cake? No. No people. Only witches.

So, instead when you run into a friend who is abstaining completely, whether temporarily for a good start to the New Year or for forever, don’t encourage them to drink a bit. Be supportive and treat it as a completely legitimate, if not necessary, alternative for those people when moderation is not an option. No one is trying to ruin anyone’s fun, and it’s not a commentary or judgment on your drinking. In fact, be grateful for your own healthy relationships with alcohol. Or sex. Or cigarettes. But not Nutella—never Nutella. That cruel mistress owns us all.

Originally written by Lea Rose Emery in January 2014.

Photo by Remi Coin

Photo by Remi Coin

The Five Day Holiday Cocktail Challenge

The last time UE did a cocktail challenge, we enforced one simple rule: cocktails could use only the ingredients in my fridge at the start of the challenge. Otherwise it wouldn’t be a challenge, now would it?

So, this time around, the same rules apply. However, those who know me are aware that I’m a pretty savvy seasonal grocery shopper (if not an excessive one), so I already had a lot of super useful, whimsical Fall- and Winter-themed goodies in my kitchen. And, when I say I put pumpkin pie spice in everything… I. Mean. Everything.

Obviously, I was made for this challenge.

Five-holiday-cocktails

Here are the items I had to work with:

  • Pumpkin Pie Spice – This combines cinnamon, ginger, allspice, and nutmeg, which a lot of these types of recipes call for. Autumnal spice catch-all for the win!
  • Black Chai Tea Bags
  • Trader Joe’s Pear Cinnamon Cider – The most yum: get off the computer and go buy some immediately, it’s seasonal!
  • About a dozen hard peppermint candies
  • Unsweetened Vanilla Almond Milk – You can substitute with regular milk if that’s your jam! It’s just what I had in my fridge.
  • Cran-Raspberry Juice
  • Pumpkin Spice Coffee Creamer
  • Whipped Cream
  • Vanilla Extract
  • Honey
  • Kahlua
  • Vodka
  • Rum
  • Whisky
  • Red wine
  • Oranges

 

DAY ONE: The Pumpkin Spice Russian

The Dude’s weapon of choice, The White Russian, all gussied up for the holidays. My original intention was to create a Pumpkin Spice Latte Shot, but soon realized that, much like a traditional PSL, it was a drink best consumed in joyful little sips instead of one fat swig. However, you could definitely still make these as shots if you left out the milk! You’d just combine the Kahlua, rum, and pumpkin spice coffee creamer and pour into shot glasses.

Day One: Ingredients

Day One: Ingredients

Day One: Drink

Day One: Drink

INGREDIENTS:

  • 1 Part Kahlua
  • 1 Part Rum *
  • 2 Parts Almond Milk (or regular milk)
  • 1 Part Pumpkin Spice Coffee-mate
  • A dash of Pumpkin Pie Spice to sprinkle on top

* I realize that White Russians are typically made with vodka instead of rum, but I had a non-vodka drinker in my midst that night so I had to accommodate. It tasted great with rum though!

As with most of the drinks on this list, I would recommend garnishing this with a cinnamon stick! I just didn’t have any in the house (gasp). I know. I know.

DAY TWO: Hard Cinnamon Pear Cider

I bow down to you, simplest and tastiest of treats! Seriously, emphasis on simple. As long as you have a quality apple or pear cider on hand and some booze, you can whip up a pot of this sweet, spicy goodness in about five minutes if you suddenly decide to invite a group of SantaCon participants in from the cold.

Day Two: Ingredients

Day Two: Ingredients

Day Two: Drink

Day Two: Drink – Winter is Coming? Pssh, Winter is HERE. Just ask Snoopy.

INGREDIENTS (serves about four people, modify proportionally to please your crowd):

  • 6 Cups Pear Cinnamon Cider (or apple cider, if you prefer)
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Cup of Rum – I’d love to try this with spiced rum someday too. Hint hint, use that if you have it!
  • ½ of a navel orange, cut into quarters with the peel on

Combine the ingredients in a pot and simmer on the stove until warm (but be careful not to overboil it!). Ladle into mugs and drink heavily. Charlie Brown Christmas soundtrack is optional, but highly recommended.

P.S. This is another one that could be made all-the-more-wonderful with a cinnamon stick garnish!

DAY THREE: The Peppermintini

Okay, so here’s the only one on this list that didn’t turn out quite the way I expected. I think it could have been improved with a scoop of vanilla or peppermint ice cream, thrown into a blender. It was missing this very specific chilly, minty creaminess. I think the primary issue here was that my fancy-pants were on a little bit too tight; I tried too hard to do something complex. But I’d love to see if anybody out in Readerland can adjust some things and make this drink sing!

Day Three: Ingredients

Day Three: Ingredients

Day Three: Drink

Day Three: Drink

INGREDIENTS:

  • 6 Peppermint Candies (or one candy cane), crushed
  • 1 Part Chilled Vanilla Vodka*
  • 2 Parts Vanilla Almond Milk (or regular milk)
  • 1 Part Simple Syrup (combine boiling water and sugar)
  • Whipped cream

* I did not have vanilla vodka, so I combined two teaspoons of vanilla extract with the regular vodka. It tasted pretty normal! I should also mention that I did a lot of research on infusing spirits to prepare for this article. It would have taken too long so I skipped it, but it was fun to learn about. Maybe next time!

Create the simple syrup in a small saucepan by combining the sugar and water. Bring the mixture to a boil then immediately crank down the heat and let it simmer for 5-7 minutes. Add half of the crushed peppermint candies to the simple syrup and let it melt. It will turn a fun pink color. Go with it. Let it cool for about 30 minutes. Stick in the fridge if you want.

If you have a martini shaker, combine the vodka, simple syrup, and almond milk and shake it up. If you don’t have one, that’s okay. You can just use a big, tall juice glass and mix it together vigorously with a whisk or a fork. Then, rim your martini glass with the rest of the crushed peppermints. To do this, wet the rim of the glass with water and then crush the rim in a circular motion against the mints till you have a nice coating.

Then, pour the ingredients into the glass, squirt on a little whipped cream, and top with any remaining crushed peppermints.

DAY FOUR: Chai Hot Toddies

This one won the battle. Took home the gold. Et cetera. This drink is awesome because you can whip it up on any chilly day; it doesn’t even have to be the holiday season! A dear old friend of mine sent me a link to a similar recipe not long ago (please note how adorably this blogger incorporated cinnamon sticks!). I modified it to accommodate the ingredients I already had (which as we know by now, shamefully did not include cinnamon sticks). I definitely downed two of these in one sitting. Too, too good.

Day Four: Ingredients

Day Four: Ingredients

Day Four: Drink

Day Four: Drink

INGREDIENTS:

  • 1 Bag of Black Chai Tea per Mug
  • Boiling water
  • 3-4 Tablespoons Almond Milk (again, or regular milk!)
  • 1 Tablespoon Honey
  • 1-2 Shots of Whisky
  • Whipped Cream
  • A Dash of Pumpkin Pie Spice

Steep your Chai tea in hot water to the level of intensity you prefer for tea (longer = stronger). I tend to like my Chai very spicy and bold, so I let it sit for a solid 3-5 minutes. Then, add the honey, whisky, and milk to taste. Top with a dollop of whipped cream and your new BFF, pumpkin pie spice.

Day Five: Mulled Wine

Hey, so like… what even are mulling spices? Are they just a thing Williams Sonoma sells during the holidays every year as a stocking-stuffer-slash-last-minute-gift for your awesome wine-o big sister? (Nudge nudge, little sib!) I decided I’d find out what mulling spices actually consisted of. And you know what? They’re very similar to pumpkin pie spice. So while my mulling spices weren’t nearly as fancy as the ones Williams Sonoma sells, I saved $25 (or whoever got my letter to Santa this year).

Day Five: Ingredients

Day Five: Ingredients

Day Five: Drink

Day Five: Drink

INGREDIENTS (serves about 4-5 people):

  • 1 Bottle of Red Wine – I used a budget-friendly Pinot Noir for this exercise. Mulled wine is a great way to drink that cheapo red you’ve got sitting on your shelf—aside from, y’know, just drinking it.
  • 2 Tablespoons Honey
  • 3-4 Cups of Cran-Raspberry Juice (to taste)
  • 1-2 Tablespoons Pumpkin Pie Spice (again, to taste) – Add more if you like a spicier drink.
  • Suggestion – Orange peels simmered in the pot and cinnamon sticks for garnish

Combine the red wine and cran-raspberry juice in a large pot, set it on medium heat for about 10-15 minutes and allow it to simmer. It’s not a good idea to let this boil because of all the sugar! If you have oranges, I highly recommend adding peels or small slices to the mixture and letting them sit in the pot. Add the honey and stir in the pumpkin pie spice. Ladle into mugs once it’s at a nice, cozy temperature.

Let us know in the comments if you tried any of these and how they turned out! Our cocktail challenges are always open to interpretation.

Have a Happy Merry!

The Five Day Summer Cocktail Challenge

This whole experiment had but one simple catalyst: for the first time ever, I have a pool. It is summertime and I have a pool!

This has never happened before, and as a result there have been a lot of impromptu instances of, “Hey come over, and let’s sit by the pool and drink!” But there are only so many bottles of “Pinot Greeg” one can chill at a moment’s notice, so I decided that, for five days, I would create a new summer cocktail each evening using only the ingredients I currently had in my fridge and liquor cabinet.

Five summer cocktails

Here is a rough list of the items I had to work with:

  • Lemonade
  • Orange juice
  • Frozen raspberries and strawberries
  • Black Cherries
  • Lime Sparkling Water
  • Cranberry-Raspberry juice
  • Rum
  • Tequila
  • Whisky
  • 1/4 a bottle of margarita mix
  • White Wine
  • Rosé Wine
  • Fresh basil
  • Cucumbers
  • Honey

And here are the results!

Sidenote: I tend to like my drinks on the stronger side. If you are of the lighter persuasion, you may want to cut the alcohol ratios in half or double the juice ratio. Whatever you fancy!

DAY ONE

Named after my dear friends who once made me a very similar cocktail on a sweltering New York day in August, I call this sweet thang The Brosman-Keach.

1

Day One: Ingredients

2

Day One: Drink

INGREDIENTS:

  • lemonade
  • whisky
  • frozen raspberries (keep them frozen, like juicy little ice cubes!)

Add ingredients in no particular order. I don’t typically do exact measurements, but this is pretty much 1 part whisky per every 2 parts lemonade. Mix to taste, however, if you like yours stronger. Serve in a glass on the rocks.

Simple, tangy, and super refreshing. The best part is the syrupy, boozy raspberry juice at the bottom once you finish it!

DAY TWO

My basil plant had basically begun to commit seppuku in this 100+ degree heat, so I thought it best to utilize it in a drink before it passed on to herb heaven. (Confession: even sans global warning, I still kill all my houseplants.)  The result? Frozen Boozy Basil Lemonade.

3

Day Two: Ingredients

4

Day Two: Drink

INGREDIENTS:

  • lemonade
  • tequila
  • 4-5 basil leaves
  • ice
  • 1 slice of cucumber for garnish

Blend 2 parts lemonade for every 1 part tequila with the basil leaves and the ice and serve frozen, garnished with the cucumber.

Much like a mojito, a little kick from a fresh herb goes a long way! The only stumbling block I encountered here was that the drink and the crushed ice did not want to be friends. They just kept separating, as indicated in the photo above. This can be alleviated, however, by just drinking it right away!

DAY THREE

I thought I’d make my poolside go-to work overtime and give me a little sangria action. The result? Triple Berry Threat White Sangria, baby.

5

Day Three: Ingredients

6

Day Three: Drink

INGREDIENTS:

  • frozen raspberries and strawberries (again, keep ‘em frozen so they melt in the drink!)
  • fresh black cherries (pitted and cut in half)
  • 2 parts chilled white wine (I used pinot grigio here)
  • 1 part rum
  • a splash of OJ
  • a splash of lime sparkling water.

Pour liquids over berries.

Addendum: As I was drinking this one, I realized it could do with a little simple syrup, as it’s quite sour! Since I didn’t have any simple syrup (i.e. I was too lazy to make it myself in that moment), I decided to get a little sassy and improvised with a drizzle of honey on top. You may want to do the same if it’s too tangy for you!

DAY FOUR

I’m convinced that I got progressively better (and drunker) at this game with each passing day, so I am telling you right now that these last two drinks are definitely my MVPs. This bad boy here was borne of a need for twice as much margarita mix as I currently had in my liquor cabinet. Necessity, the mother of invention, would like to introduce you to… The Cran-Razarita!

7

Day Four: Ingredients

8

Day Four: Drink

INGREDIENTS:

  • 1 part Tequila per every 2 parts cran-raspberry juice
  • a splash of margarita mix
  • frozen raspberries (yes, as before, keep them frozen!)
  • ice

Blend the above, serve frozen, and rim with salt (if that’s your jam). Or, however you usually like your margaritas!

I’ll bet they didn’t think of this on that episode of Mad Men where they’re trying all the different Ocean Spray flavors!

DAY FIVE

I really don’t like rosé wine. Every time I buy it, I think I’m just craving a change in my world that manifests itself in a weird wine choice instead of a healthy life choice.

Point being, I did that. I bought rosé wine recently. But as luck would have it, I finally figured out what to do with it! It was pretty much destiny in the form of … Hard Cherry Lemonade!

9

Day Five: Ingredients

10

Day Five: Drink

INGREDIENTS:

  • 2 parts Rosé or white zinfandel wine
  • 1 part rum
  • 1 part lemonade
  • a handful of black cherries (cut in half and pitted)

Some of you Los Angeles–dwelling vino aficionados might recognize the Malibu Wines shoutout on the glass here: apropos for the girliest drink on the menu. And yes, although this is the girliest drink, it is also probably the strongest! Drink slowly! Or don’t. :)

Harnessing Every Last Bit Of Your Leftover Ingredients

This Internet-wide preponderance of food blogs, food porn, recipe-shares, Pinterest pinwheel cookie pins—it’s no flash in the pan (filled with tilapia). People love food. Case in point: the Food Network has created a second entire network to fit all of its televised cooking and food-related content. Twenty-four hours a day wasn’t enough.

Leftovers Square

Photo by Alyssa Kurtzman

And food is a relatively easy, highly Instagrammable form of creative expression that you get to eat afterward. But I and others like me—who swoon at those unattainable middle shelves of Whole Foods aisles, dreaming of making that $40,000 salary—can’t easily justify buying a three-dollar bunch of rosemary just for the required tablespoon, chopped, in that cornbread-dumpling beef (or tofu!) stew. However! Don’t overlook the recipe or the ingredient, even though it costs almost as much as the beef (or tofu!) shoulder you bought in the first place.

Seriously, don’t leave it out. Rosemary, like most other fresh herbs (you heard me, genetically-programmed cilantro haters), is a delight, especially in an entrée or sauce with other earthy flavors in it. Its piney notes make your dish seem more dimensional and polished. But no one is going to use an entire package of rosemary in a recipe, unless you’re cooking for squirrels, because that dish is going to taste like an evergreen. So what to do with the remains? I’ve found that the longest-lasting and most practical use for it is to make a simple syrup or infusion with the leftovers:

  • Add the leftover herb (washed—don’t be lazy like that) into a small saucepan with equal parts sugar and water. A cup of each should be fine, depending on how much you have to work with.
  • Slowly dissolve the sugar and bring the mixture to a boil, stirring so nothing burns, and then turn the heat off and let that pretty little syrup chill in the saucepan, covered, for up to a couple hours—or more, I guess, if you fall asleep or something.
  • Then strain it through a mesh strainer into some kind of container, cover, refrigerate, et voilà! It should last for a few months or so.
  • Any herbaceous syrup will be delicious in homemade cocktails (yes, even cilantro, which is muy delicioso in a margarita). You’ll look super professional to your friends, like you planned the whole thing, as opposed to it being a byproduct of that pot of stew you ate by yourself while you marathon-ed Fringe. And for your non-imbibing friends (bless them), the syrups make for a lovely refresher when mixed with club soda.

If you’re not a fan of the sweet stuff, you can also let those leftover herbs sit for a couple of days in a bottle of gin or vodka for a more hardcore (and omgg bikini-friendly) rocks drink.

So what about your leftover scraps of everything else? One of the most crucial tools for maximum usage of your scrappies is your freezer. Sounds obvious, but you wouldn’t believe the variety of items that will keep and even improve by being put in the freezer. It’s not just for ice anymore!!!

Exhibit A: baked goods. Brownies, cakes, cookies, and chocolate will all keep remarkably well in the freezer—much better, in fact, than in the refrigerator. The fridge tends to degrade that moleculo-confectionary-mouthfeel (it’s science), while the freezer will fix the pastry in its delicious original consistency. They only take about an hour sitting out or a ten-second zap in the microwave to thaw—or you can just eat them frozen, which is surprisingly tasty.

Okay, baked goods aren’t necessarily an “ingredient,” but bread often is, and that freezes up like a charm. Other things that freeze like a 13-year-old doing the Cha-Cha Slide are meat, which is obvious, as well as butter and other types of animal-based fat, like bacon fat and lard—both of which are way fun and totally not gross to cook with, contrary to your probable opinion. Also cooked pasta, especially in some kind of tomato-y sauce, is often improved by “resting” in the freezer for a period of time. Obviously broth or stock will last until doomsday in there, as will ginger root and even bananas, which turn an unappetizing brown color but then eliminate the need for ice if you throw them in a blender with other smoothie ingredients. Other things worth saving in the freezer are anything with seeds, such as a spice mix containing sesame seeds, or flaxseeds, which you can also grind up in the aforementioned smoothie. That’s a trick a little old man who runs a spice stand in a shuk once explained to me: high oil-content seeds like that will quickly go rancid in a room temperature cupboard. At least I think that’s what he said.

What other ingredients could you possibly have left over after all that? …Milk? I guess you could make yogurt with it (you psycho), or else, you know, drink it. Vegetables? Odds and ends from onions, garlic, shallots? SFTS: stir-fry that shit. I’ve got a freezer full of lard if you need it.

Getting Your Brunch On

Having lived in New York City for almost seven years now, brunch has become a weekly staple in my life. Before moving here for college in 2005, I never really understood the concept of the word “brunch.” In my younger years, it was more of a fun combination word (breakfast + lunch).

BrunchHero

Photo by Anastasia Heuer

But then I discovered some things: I could eat a full plate of delicious breakfast food (and not just a quick bowl of cereal or a bagel before class/work during the week) alongside a lovely cocktail long before Happy Hour and not feel guilty whatsoever. I could do so after sleeping in until one o’clock in the afternoon (I hate when delis and fast food restaurants stop serving breakfast at eleven o’clock in the morning. What is that about anyway? For the record, I am not a morning person). All while catching up with anyone and everyone after decompressing from the work week.

When I talk to my family members in Florida about “brunch,” their reaction is often an intrigued “ohhhh,” with a raised eyebrow or side smile. It’s like they assume I’m trying to be fancy. That’s just not the case. People assume a lot of things about brunch—it’s expensive, pretentious, and difficult to coordinate. Those things can be true, but they don’t have to be! Every brunch is different depending on the restaurant, cuisine, group of diners, and the intentions of the individuals involved.

A couple things to keep in mind when planning a brunch date:

Beware the Food Coma: Sometimes I’m in the mood for a truly hearty and filling brunch. After a long week of eating on-the-go and stuffing my face with takeout, I like to sit and eat something that will fill me up and make me want to pass out in my bed afterwards. A few months ago, I had the Jerk Bacon and Eggs at Red Rooster in Harlem. The bacon and eggs are served in a skillet on top of beans with a side of grits. It was seriously delicious, but I went into a food coma as soon as I got home. This should not be your go to option if you have grand plans for an afternoon activity or an evening at the gym. Okay, maybe eating those grits, too, was overdoing it. Sometimes, though, you just need a day of food and rest. Let me tell you—after that four-hour post-brunch nap—I felt much better.

If you’re in NYC, my picks for “fill-you-up” brunches are great at Balthazar, Alice’s Tea Cup, and Kitchenette.

The Joys of the Boozy Brunch: My friends and I will often get together on a weekend to enjoy an excuse to start drinking well before five o’ clock. But, to really take advantage of this concept, one must find a restaurant with “unlimited” brunch cocktails, like mimosas, Bloody Marys, Arnold Palmers, bellinis, Irish coffees, and more. Generally speaking, your party has a 2-3 hours to drink up as many of those cocktails as you want.

I have grown to love a good Bloody Mary (especially when it’s spicy), and I had my very first one at the Sunburnt Calf on the Upper Westside. We ended up drinking for several hours before we had to leave (brunch ended at four o’ clock). Because the servers keep refilling your glass, be careful that you don’t lose track of just how many drinks you have consumed. I find this usually leads to either passing out by six o’ clock in the evening or getting an early start on that night’s “going out.” Either way, in my experience, it leads to a satisfying day… and night.

If you are in NYC, this and this are both lists of great spots for a boozy brunch. My favs are the Sunburnt Calf, Calle Ocho, and Yerba Beuna. They all offer the wonderful “unlimited brunch cocktails” option. Intermezzo is another “unlimited brunch cocktail” establishment that sometimes has a drag show later in the afternoons for those who like to keep the party going.

The “Prix Fixe” and The More Adventurous: Some restaurants have a “prix fixe” brunch menu that includes one or two brunch cocktails, coffee or juice, and an entrée. It’s the best of all things brunch in one tidy package. Others might try to wow you with their unique menu items or food combinations. These can be fun places to try but warn your guest in advance just in case they have picky pallets. In terms of a more adventurous brunch, in NYC, I recommend Talde. I’m still thinking about their brunch menu many months later. (Key Appetizer: Pretzel Pork and Chive Dumplings. I mean, who can resist?)

Don’t Forget about Price: Some of those upscale, four to five “dollar sign” restaurants can charge a pretty penny for brunch. Going to a bar-type establishment, or a “hole in the wall,” can give you a great meal and end with a modest bill. This varies greatly depending on the establishment. But you can do yourself a favor and plan ahead. Find out if a brunch place is for you by reading reviews on Yelp, or taking a pre-look at the restaurant’s menu online. This will also help you predict which kind of brunch you are in for.

No matter how you do it, brunch can be exactly what you need for whatever mood or occasion it happens to be.

Comment and let us know what your favorite type of brunch is! Do you have any great brunch spots in your area?