There’s something about the evening that just makes people less uptight. Once the sun sets we crack open a bottle of wine and then proceed to slowly, but surely, drain it throughout the night. Yeah, you’ve had that beer before noon once or twice, but go ahead and tell me it didn’t feel sinful as all hell. You could just taste it burning a hole inside of you. You don’t have to feel that way anymore. Drinking at brunch is a socially acceptable phenomenon! No more judging eyes, because everyone else is too busy downing their own fancy shmancy Bellinis to give a damn. Not only will you not be rudely called an alcoholic, but your friends and/or family will be singing your praises for making these impressive and sophisticated excuses to get shwaaaaasted.

I don’t have to tell you of the perks of getting your buzz on on a Sunday afternoon, but here are some ways to escape the taboos of day-drinking. Goodbye boring family gatherings! Hello keg stands with your mom! But don’t overdo it— no one likes to hear about their aunt’s latest tryst with her vibrator. Eat, drink, and be classy!

Some people don’t like tomato juice, as per the guy at the airport bar who gave me a questioning look when I ordered two Bloody Marys at about ten o’clock at night. I am completely obsessed with Bloody Marys— the peppery taste, the pulpy texture, and, of course, the tomatoes! Despite being extremely filling, Bloody Marys also have the magical quality of getting you very drunk.

2 ounces vodka

Pinch celery salt

Salt and pepper

7 drops Worcestershire sauce

5 drops hot sauce

1 (6-ounce) container tomato juice

Celery stalks

Cherry tomatoes

Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato.

You can get as sophisticated as you want with these. Mimosas are incredibly delicious, and are loved by most. They are light and yummy, and not extremely alcoholic, but hey, you don’t need much to get you plastered bright and early, do ya?

1/2 cup pink sanding sugar

1 (750-ml) bottle Champagne

4 tablespoons pineapple juice

4 tablespoons blood orange juice

2 tablespoons orange liqueur (Grand Marnier)

Dip the rims of the champagne flutes in water. Dip again in the sanding sugar. Divide Champagne between two glasses. Add half of both juices to each glass and top with orange liqueur.

Bellinis also require Champagne, but if you’re worried about the cost of something so fancy, go for the $4 bottle at the liquor store. You don’t have to go out of your way for Dom Perignon. No one will know the difference, but they will definitely think you’re the shit. Just sit back and wait for the compliments. You know drunk people are rabid sycophants. This recipe is for a Peach Ginger Bellini, a twist on the regular one.

For the ginger syrup:

1/4 cup sliced fresh ginger, with skin

2 cups granulated sugar

2 cups cold water

For the peach puree:

10 ounces semi-frozen peaches

1/2 cup ginger syrup

For serving:

Ice cubes

1 bottle Champagne

Begin by making the ginger syrup. Peel, and grate the ginger. Mix it together with the sugar and cold water in a saucepan. Bring it to a boil, and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces, and set simple syrup aside. In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed, then place into the refrigerator to cool.

For serving:

Add ice cubes to a cocktail shaker, and fill half way with peach puree. Top off with Champagne, and shake vigorously to combine. Pour into Champagne glasses, and repeat process as needed.