Brunch Bites: Black Bull and Tippling Hall

Brunch is just as much about the drinks as it is the food. In this week's batch of brunch bites, we shine the spotlight on the thorough weekend beverage programs at Black Bull and Tippling Hall. 
 

In line with their recently implemented Spanish brunch program, Black Bull is following it up with a comprehensive brunch beverage list. The handiwork of beverage director Brian Sturgulewski, the drink list echoes the food menu with its myriad Spanish accents and inspirations, all of which serve to set a new bar for typical brunch imbibing. The Spanish Bloody Mary, for instance, can be made with vodka, sherry, or tequila, rounded out with Iberian spices and a skewered garnish consisting of Manchego, chorizo, and rosemary. In addition to the Bloody Mary, Black Bull offers eight (!) Gin & Tonics, one of the most popular beverages in Spain. Variations include the Bombay Sapphire Feast made with lemongrass, black pepper, and Fentimen's Tonic; the G'Vine Floraison with rosemary, grapes, and Fever Tree Indian Tonic; the Citadelle with orange peel, anise, and Q Tonic; and the Junipero with basil, blackberries, and Fever Tree Elderflower Tonic. In case all that isn't enough, Black Bull also offers cocktail punch service, served in teapots designed by Miranda Kerr for the Royal Albert Collection. 

Over at Tippling Hall, they're going big with their Bloody Marys. The aptly named "Big Ass Bloody Mary" contains copious amounts of alcohol, pickled garnishes, and meats, adjoined by a roster of six other Bloody Marys to choose from. These include the Red Snapper made with Beefeater Gin, the Bloody Scotsman with Monkey Shoulder Scotch, the Blood & Smoke with El Buho Mezcal, and Jimmy's Bloody with Jim Beam Black Bourbon. Brunch is served at Tippling Hall on Saturdays, Sundays, and Mondays. 

- Matt Kirouac