Shake brunch up with these cocktails

Video: Learn how to mix lazy-day libations

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   it. a little cooking.

   >> for you. we did that just for you. we'll be right back.

   >>> we're back with "today's" kitchen and the graphic says we're gettin' saucy, but with this segment i would say we're getting sauced. all part of the job . and master mixologist eben klem, author of "the cocktail primer," all you need to know to make the perfect drink is here with our liquid lunch.

   >> you look a little underdressed for brunch, which means you don't have a drink in your hands.

   >> how did you let that happen?

   >> that's why you're here.

   >> you call this the black-eyed susan.

   >> my idea about brunch is that you have so many other things to do than to make cocktails, so do things simple. make a specialty ingredient the night before or week before.

   >> you're going to show us how to make that other ingredient that's stuck down in the bottom that looks delicious and sweet.

   >> i love it. it looks like a lava lamp . it's kind of cool.

   >> does it save money by making it at home, eben.

   >> absolutely. blackberries, rose jam and other things.

   >> i never had rose jam.

   >> it's very cool.

   >> can i smell it, please?

   >> absolutely. gourmet stores, middle eastern stores.

   >> never heard of rose jam. you have cloves in there or what are those?

   >> because we're sneaking up on valentine's day, i thought the rose jam but you could use orange marmalade , any kind of jams. fresh blackberry.

   >> i feel completely idiotic. i've never heard of these before.

   >> it's in the magnolia family .

   >> wow, i love the smell. yeah.

   >> lot of chinese speices but same chemical.

   >> you heat it down?

   >> heat it up. when it returns to a boil essentially i will strain it and store it. it will keep for week.

   >> why don't you strain it?

   >> because it won't mix well with the cocktail for that sexy, sort of all-blended thing.

   >> we want it sexy. sexy's back, baby.

   >> we're bringing sexy back, in a glass.

   >> we know that's delicious. let's move on to the next one.

   >> here is what it tastes like at the end.

   >> we're going to taste the actual syrup. i'll just give it a --

   >> i love it.

   >> interesting.

   >> aromatic. with the champagne, it will push out the smell.

   >> i can't believe how the berries really came through. you can really taste the blackberries in there.

   >> and that rose jam. ooh.

   >> simple things to do for brunch. mix a sangria. night before, fresh berries, whatever is in season, fresh citrus, things you might harvest in the summer. quantro.

   >> how much?

   >> cup of quantro and haitian rum, trying to bias much haitian rum as i can.

   >> small things. it adds up.

   >> let the fruit macerate.

   >> macerate?

   >> uh-uh had.

   >> okay. my mommy told me not to do that.

   >> i do the maceration for you.

   >> i've tried not to, but if you say it's okay, all right.

   >> so, i have that.

   >> sorry, very juvenile right now. without the alcohol, we are still juvenile.

   >> okay.

   >> we take in our maceration, add more syrup to it.

   >> seems to be a theme.

   >> dry spanish wine . don't go all the way.

   >> don't go all the way!

   >> not macerated.

   >> kathie lee is going to finish it off.

   >> you don't have to go all the way. that's the point of it.

   >> okay, stop!

   >> what do i do? oh, i have to finish it, nice.

   >> you have to finish off the maceration.

   >> stop saying the word, for goodness sakes. little children are watching.

   >> children can't drink what we're drinking right now.

   >> oh, gosh.

   >> that is pretty.

   >> somehow we started off with the solution that you let sit overnight and then you added the wine and champagne.

   >> this is going to be deliciou delicious.

   >> sangria is great for brunch. you have sweet, savory, salty.

   >> with all that food it's so healthy.

   >> yes.

   >> uh-huh.

   >> thank you. this is refreshing on a hot summer day, yeah.

   >> not bad. got to tell you, it's very good.

   >> it is very, very good, eben. thank you.

   >> i always liked you.

   >> so good. we'll be back

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