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Vox Table's brunch cocktails
Vox Table's brunch cocktails
Vox Table/Official

Excellent Brunch Cocktails to Drink Right Now in Austin

It's not brunch without booze.

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Vox Table's brunch cocktails
| Vox Table/Official

It’s no secret that Austin loves brunch. Restaurants step up to the demand by offering weekend specials that range from fine French cooking, farm-to-table eats, to Southern comfort food. Bartenders have also upped their cocktail game by shaking up brunch beverages that complement the eggy plates. Here is Eater’s guide to Austin’s must-drink brunch cocktails right now.

— Melody Fury

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Note: Restaurants on this map are listed geographically.
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Vox Table

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The Basic Beach
This island-inspired drink (pictured on the left) is best enjoyed on the sunny patio. It is made with avua cachaca, fresh papaya, sarsaparilla-orgeat, lemon, and a touch of coffee to balance all the fruitiness with some earthiness.

Vox Table/Official

Alcomar

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Bloody Cesar With an Oyster
The Latin spin on the Bloody Mary is made with serrano-citrus infused Tito’s vodka, a light and savoury house-made mix, El Chile salt rim, and a whole fresh oyster for good measure.

Melody Fury/EATX

Cantine

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Summer of 1840
Coffee lovers will adore the Summer of 1840, made with Pierre Ferrand 1840, coffee and walnut liqueurs, and cold brew. This goes especially nicely with the pecan sticky buns.

Cantine/Official

Jacoby's Restaurant & Mercantile

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Maple Leaf
Another coffee-forward sipper is this bold Bulleit Bourbon cocktail, mixed with cold brew coffee and Velvet Falernum, a spicy almond-based syrup commonly used in tiki drinks.

Natalie Seeboth

Rhum Down the Mountain
Island drinks are in vogue this season. Arro's version combines Clément Rhum, Dolin Génépy, Orgeat, lemon, Angostura, and is topped with soda. Sip on this on the new garden patio.

Arro/Official

Gardner

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Bloody Mary
Clean, smooth, extract of Bloody Mary without the weightiness, made with tomato roasted vodka, horseradish-jalapeno gin (which the staff uses an ISI canister to infuse Aviation gin), a juice blend of tomato, celery, jalapeño, and horseradish, lime juice, black pepper tincture, celery bitters, fermented mushroom powder for a boost of umami, and arugula simple syrup for a touch of green.

Gardner/Official

Sawyer & Co.

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Diner Ramos Gin Fizz
This Creole diner reinterprets the NoLa classic, which originally requires 12 minutes of shaking by a line of bartenders. This bright gin-based drink is highlighted by orange flower water, and egg white and heavy cream is shaken to a luscious forth by a milkshake mixer, then topped with soda.

Sawyer/Official

Odd Duck

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Tea Hee Tea Hee
The farm-to-table eatery launched its take on a frozen Long Island Ice Tea, made with Yaupon tea, house lemonade, and a swirl of basil and vanilla.

Odd Duck/Official

Goodall's Kitchen & Bar

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Goodall's Blunderbuss
Mimosa lovers will enjoy this interpretation of the French 75. Ford's gin, lemon juice, and prosecco is grounded with fresh rosemary.

Goodall's/Official

Vox Table

Vox Table/Official

The Basic Beach
This island-inspired drink (pictured on the left) is best enjoyed on the sunny patio. It is made with avua cachaca, fresh papaya, sarsaparilla-orgeat, lemon, and a touch of coffee to balance all the fruitiness with some earthiness.

Vox Table/Official

Alcomar

Melody Fury/EATX

Bloody Cesar With an Oyster
The Latin spin on the Bloody Mary is made with serrano-citrus infused Tito’s vodka, a light and savoury house-made mix, El Chile salt rim, and a whole fresh oyster for good measure.

Melody Fury/EATX

Cantine

Cantine/Official

Summer of 1840
Coffee lovers will adore the Summer of 1840, made with Pierre Ferrand 1840, coffee and walnut liqueurs, and cold brew. This goes especially nicely with the pecan sticky buns.

Cantine/Official

Jacoby's Restaurant & Mercantile

Natalie Seeboth

Maple Leaf
Another coffee-forward sipper is this bold Bulleit Bourbon cocktail, mixed with cold brew coffee and Velvet Falernum, a spicy almond-based syrup commonly used in tiki drinks.

Natalie Seeboth

Arro

Arro/Official

Rhum Down the Mountain
Island drinks are in vogue this season. Arro's version combines Clément Rhum, Dolin Génépy, Orgeat, lemon, Angostura, and is topped with soda. Sip on this on the new garden patio.

Arro/Official

Gardner

Gardner/Official

Bloody Mary
Clean, smooth, extract of Bloody Mary without the weightiness, made with tomato roasted vodka, horseradish-jalapeno gin (which the staff uses an ISI canister to infuse Aviation gin), a juice blend of tomato, celery, jalapeño, and horseradish, lime juice, black pepper tincture, celery bitters, fermented mushroom powder for a boost of umami, and arugula simple syrup for a touch of green.

Gardner/Official

Sawyer & Co.

Sawyer/Official

Diner Ramos Gin Fizz
This Creole diner reinterprets the NoLa classic, which originally requires 12 minutes of shaking by a line of bartenders. This bright gin-based drink is highlighted by orange flower water, and egg white and heavy cream is shaken to a luscious forth by a milkshake mixer, then topped with soda.

Sawyer/Official

Odd Duck

Odd Duck/Official

Tea Hee Tea Hee
The farm-to-table eatery launched its take on a frozen Long Island Ice Tea, made with Yaupon tea, house lemonade, and a swirl of basil and vanilla.

Odd Duck/Official

Goodall's Kitchen & Bar

Goodall's/Official

Goodall's Blunderbuss
Mimosa lovers will enjoy this interpretation of the French 75. Ford's gin, lemon juice, and prosecco is grounded with fresh rosemary.

Goodall's/Official

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