A great home brunch runs on one principle: everything that can be done before guests arrive, is. Glasses out, ice bucket full, first bottle already cold.
Open with bubbles
Something sparkling at the door sets the tone and buys the host twenty minutes. Pour small - brunch is a marathon, not a sprint.
The self-serve station
Line up the bottles, print nothing, explain nothing. Guests build their own spritz and the host gets to eat. Keep a jug of something zero-proof alongside so every guest has a glass in hand.
M
Maya Al Rashid
Wine and Spirits Editor
Maya writes about what to pour and why, from weeknight bottles to celebration fizz. Ten years of tastings, zero snobbery.
