I’m so excited to kick off a new series here on The Shared Sip: Boozy Brunch! Every other week, I’ll share a delicious brunch recipe and a cocktail to go with it.

Because who doesn’t love brunch? A lazy, indulgent meal shared with friends or family, where drinking isn’t only permissible but encouraged? Sign me up. I hope you’ll use this series to create some memories around the breakfast table with people you love.

First up are these IN-SANE cheddar cornbread waffles topped with a fried egg. The recipe comes from one of my absolute favorite bloggers, How Sweet It Is—Jessica consistently has the most unique, mouth-watering recipes and her blog as been my go-to for everything from breakfast to dessert, with endless cocktail inspiration to boot! Put her on your follow list immeds.

This recipe is super easy but will trick your guests into thinking you slaved away for hours (my favorite kind of recipe). I paired it with a blood orange champagne granita—taking full advantage of citrus season and the beginning of warmer weather. The sweetness of the granita goes so well with the savory waffles, and is easy to prepare ahead of time so you’re not running around your kitchen like a madwoman when your guests arrive (just me?)

When it comes down to it, the cocktails and food won’t matter as much as the company you share them with. So slow down, cozy up with your people, and dig in. Brunch is served!

Blood Orange Champagne Granita
makes 4 generous cocktails

• 1 bottle dry champagne or prosecco, chilled
• Blood orange simple syrup, chilled (dissolve 1/2 c. sugar in 1/2 c. blood orange juice over medium heat; allow to cool completely in fridge)

Assembly

Pour champagne or prosecco onto a large jelly roll pan (or any baking sheet with taller sides; you could also use a brownie pan or something similar), then add the blood orange simple syrup. Mix with a spoon—it doesn’t need to be super well mixed; I actually liked a little separation of the two as it created an ombre freeze!

Freeze for about 30 minutes, or until sides of pan begin to form ice. Scrape the icy sides into the middle. Put back in the freezer for an hour or until the liquid begins to freeze more evenly. Using a fork, scrape the ice into the center. Repeat the process 3-4 times, or until all liquid has been frozen and scraped into granita.

Scoop into glasses and serve immediately! The granita will keep in the freezer, so this can easily be made the day ahead.

Barware notes: The glasses are from Muji. Plates are by Noritake. Mixing bowls are from Crate & Barrel. Napkin is from Nell & Mary.