It takes much more than a slice of bacon or a stuffed olive to be considered one of the world’s most insane bloody marys. These days, you can order bloody marys topped with everything from barbeque ribs to sushi rolls, even a couple of fried chickens thrown in for good measure. These aren’t just cocktails; they’re full meals unto themselves, sometimes even costing as much as a brunch entrée or two.
Ah, the doughnut. Not only is it the breakfast food of choice in corporate environments and of Homer Simpson, but it’s made a comeback over the last few years for a pretty legit reason: Its canvas is versatile as heck. Plus, it’s pretty much impossible to have a bad doughnut unless it’s been sitting around for days (and let’s be real, a day-old doughnut is still better than cold eggs). Glazed, filled, cake, jelly… the possibilities for doughnut enjoyment are endless, and make buying a whole dozen a dangerous endeavor, even if you intend to share.
For far too long, leisurely weekend breakfasts have been in a stranglehold by mimosas and bloody marys. Beer, considered an afternoon drink, has had no place on most breakfast tables. Even breakfast stouts often found themselves out of the equation in favor of the fizzy, the citrusy, and the champagne-supercharged beverages foisted upon us by Big Brunch. But with craft brewing in the United States creating the most off-kilter beers the world has ever seen, it’s time to bring beer back to the breakfast table.