The origins of booze at breakfast. Picture: Pexels

Coffee, cereal and toast are breakfast staples, but throw in a few mimosas and you have brunch - breakfast's boozy big sister.

Held perfectly, or rather vaguely between 10 am and 3 pm, it coincides nicely with rolling out of bed (hangover and all), throwing on something to wear and heading out for creamy avo and eggs with yolks that dribble over crusty bread.

Drinking alcohol at breakfast is a tradition woven through history, monks, soldiers and even children engaged in the practice often as a means to survive. 

The origins of beer at the breakfast table dates back to 1634, at a brewery in Munich. 

Friars created a strong, carb-rich lager to survive the 46-day long Lenten fast. 

Similar examples exist across the globe, from Mexico’s pajarete, a traditional drink of cow’s milk, liquor, chocolate and coffee to Ireland’s pubs that served alcohol in the early morning.

Fast forward to present day and boozy breakfasts have evolved into brunch culture. 

The social affair has patrons sitting pretty in cafes, snapping pictures of crisp bacon resting atop stacks of fluffy flapjacks and sipping on slender flutes of orange juice spiked with champagne.

The poster cocktail for brunch, mimosas, are believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. 

Today fruity twists, tea infusions, and herbs are added to basic cocktails to liven things up for brunch.

Matcha Margarita with a Matcha Sugar Rim


Recipe and picture by (makes 1 but can easily be doubled, tripled, or quadrupled)

  • 30ml good quality silver tequila
  • 22ml lime juice
  • 7ml fresh orange juice
  • 22ml agave nectar
  • 1/2 teaspoon matcha powder

For glass rim

  • 1/3 cup granulated sugar
  • 1 tablespoon matcha powder


  1. Wet the entire rim of your glass with lime juice by cutting a slit into a quarter of a lime and running it around the lip of the glass until the entire surface is evenly damp. 
  2. Place the granulated sugar in a shallow bowl and the tablespoon of matcha in a separate small dipping bowl. Run the rim of the glass through the sugar, followed by the matcha. Set glass aside.
  3. Combine all margarita ingredients in a cocktail shaker filled with ice. Shake for about 30 seconds, until the shaker frosts over. 
  4. Pour margarita and ice directly into the prepared glass, and garnish with lime if desired.