The Hazy Brunch The Hazy Brunch 1 drink Tom and George, Students of Jonathan Pogash Cocktail Lab • 1 1/2 oz. pisco • 1 1/2 oz. prosecco • 3/4 oz. The Perfect Purée Mandarin Tangerine Concentrate, thawed • 1 1/2 oz. fresh orange juice • Mint leaves Method: 1. Slap the mint and add it to mixing glass with the pisco, Mandarin/Tangerine Concentrate and fresh orange juice. Shake well with ice. Strain into champagne flute and top with the prosecco. Garnish with a floating raspberry.