Coffee Chaos will be canned tomorrow, Cold Brewtus is polishing up their espresso machine, and Ricky is pouring over textbooks to get ideas for historically-accurate brunch foods.
The good news is, brunch seems to be a a modern contrivance that was developed to suit the post-revelry needs of Saturday-evening carousers, which means that the event is pretty open to interpretation.
We’re talking shrimp sautéed in clarified butter, seared cheese, herring and pickle skewers, and a ton of cocktails specially designed for the occasion.
What cocktails? Cocktails like the Copenhagen 75, Ricky’s single favorite drink he’s ever invented.