Datz’s bar manager Morgan Zuch has lived in Florida her whole life, so when it comes to coffee, she often prefers it iced. To make her caffeinated cocktail, she starts with beans from local roaster Joffrey’s, which are ground, brewed and mixed with rye, black walnut bitters and Grind Coffee Liqueur, a collaboration between baristas and bartenders. The whimsical eye-opener is served up in a coupe glass, and garnished with a mini powdered doughnut from Dough bakery.

After reading about a bartender infusing genever with white bread, SoBou’s bar chef Laura Bellucci bought all of her favorite cereals and started her own carb-infusion trials; Honey Nut Cheerios in rum won out. To create Honey Buzz Milk Punch, she shakes the rum with honey syrup, El Guapo Holiday Pie Bitters and whole milk, all strained and garnished with cereal and ground cinnamon. "It's playful and silly and it tastes like fancy, doctored-up cereal milk," she says.

Chef Johnny Rivera of Great Maple wanted to create a citrus-based cocktail that was clean, refreshing and suitable for mornings. Named for the variety of orange that gives Earl Grey tea its distinctive aroma and flavor, the herbal and fragrant Great Bergamot mixes bergamot-infused vodka with ginger liqueur, rosemary, pineapple juice, lemon, agave and citrus bitters, served over a large cube and garnished with a sprig of rosemary.

Who says a classic Negroni — that boozy, bitter beverage invented in 1919 by the Italian count of the same name — can’t be enjoyed in the early hours? Wildhawk partner Jacques Bezuidenhout’s version evokes childhood nostalgia, as vermouth is infused with puffed chocolate cereal and chocolate salt bitters to offset the bitterness of the Campari and the kick of gin. The tipple is served on the rocks and garnished with orange peel cut into stars and hearts, much like lucky marshmallows in a cereal fronted by a leprechaun.

Casual coffeehouse Half & Half takes flavors that people love in breakfast — sweet, salty, smoky and creamy — and combines them in the Bacon, Egg & Cheese Cocktail. Cold-smoked bourbon, maple syrup and lemon juice are dry shaken with a whole egg and mascarpone cheese (for a creamy mouth feel) then shaken over ice and strained into a coupe glass.

"The drink is inspired by the flavors of a campfire morning," notes Sean Downey, a bartender at The Water Trough at Lone Star Court. "[It] uses sweet and savory ingredients to complement the spice and fruitfulness of Texas rye whiskey." He starts with local rye, then adds a brown sugar-based simple syrup, maple syrup, sparkling apple cider and housemade candied bacon, topping it all with a cinnamon stick.

Playing into the philosophy that a little hair of the dog and an energy drink help morning-after over-imbibing, this cocktail at Ivy Kitchen in Dallas boosts vanilla vodka with fresh orange juice, simple syrup and Red Bull, all garnished with an orange wedge for a little vitamin C. "We created the Recovery because we wanted to have a drink that represented the recovery process after a long night of drinking the day before," explains General Manager Dustin Marshall. "It’s popular at our weekend brunch, and sure does the trick!"

Sure, it’s five o'clock somewhere, but why wait? The first meal of the day is the perfect time to enjoy a Breakfast Bourbon at Devil’s Den, a South Philly gastropub and craft beer mecca. It’s especially appealing if ordered by the double-sided wood-burning fireplace. Kris Hagen’s savory brunch sip mixes bourbon with local maple syrup and apple cider, ginger beer and smoked sea salt, rimmed with hand-ground bacon salt and topped with a slice of crispy bacon.

Coffee gets a boozy kick at Headwaters in Portland. Bar Manager Brandy Feit blends rum, amaro and angostura bitters to create what she calls the "perfect playground for coffee and citrus." To get those kicks, Feit adds Portland Sodaworks Water Avenue Coffee Syrup and a lemon twist as garnish.

Vinoteca’s Wine Director and Bar Manager, Kate Chrisman, cites the El Diablo’s abilities to wake you up, shake out the cobwebs and combat the effects of the previous night’s good time. It shakes tequila with crème de cassis, lime, habanero shrub and spicy ginger ale, served in a lime- pint glass rimmed with a blend of salt, pimenton and cayenne. "It's pretty much a flavor explosion to wake up your palate, which in turn wakes up your brain," Chrisman says.

The Green Derby’s bartending co-owner Jordan Brauninger is a big fan of cocktails, history and literature, so when he was creating drinks for the brunch menu, a libation inspired by Papa Hemingway seemed fitting. Brauninger rinses a flute with absinthe, then layers Chambord and sparkling wine, garnishing the mix with a fresh raspberry. "I like this cocktail for brunch because it packs a lot of flavor, while still remaining light enough that you can (and may want to) have several more," he says.

Easily the most popular boozy float on craft cocktail bar Sundry and Vice’s weekend brunch menu, the slushy Fromosa is crafted with homemade Italian ice, which changes flavors seasonally. This version uses a generous scoop of blackberry-jalapeno ice, topped with Prosecco and garnished with fresh strawberry and blackberry. "It's light, dry and refreshing, with a surprising spice on the end to awaken the senses and help eliminate any effects from the previous night's festivities," says Owner Stu King.