We’ve been talking brunch cocktails this week, and how the go-to bloody-mary-or-mimosa options, delicious as they may be, can get a little tired. (Not as tired as eggs Benedict or pancakes, in my opinion, but that’s another conversation.)

Then I remembered that Mistralkitchen’s bar manager Andrew Bohrer had developed a really amazing list of brunch cocktails for the restaurant including the beautiful Ramos Gin Fizz pictured. It’s gin, fresh-squeezed lemon, egg white, simple syrup, and cream.

Also on the menu: a blood-orange mimosa with brut rose, and the Cat’s Eye: passionfruit puree, fresh-squeezed orange juice, and reposado tequila. Then there is the Muddy Waters: aged rum, fresh-squeezed grapefruit, soda, and Scrappy’s lavender bitters.

I just called the restaurant and learned there are still spots left for brunch this Sunday, April 4. Call 206-623-1922 to reserve.

Sunday, boozy Sunday here you come.