247 S. 1st St., nr. Havemeyer St., Williamsburg; 718-218-8047
When Williamsburg’s newest brown-booze specialist commenced brunch in the fall, barkeep Sother Teague threw out the rule book. Instead of forested Bloody Marys and watered-down mimosas, his $8 brunch-exclusive cocktails are designed, on the one hand, to pair well with breakfast food and, on the other, to retoxify. (There’s even a drink called the Retox.) Fresh-squeezed juices are prevalent in the Buck’s Fizz (the forefather of the mimosa) and Painkiller (pineapple, O.J., and rum with coconut water). Eye-opening spices identify the Red Rooster (like a Bloody Mary, but with Sriracha, and no celery). Teague muddles all fresh ingredients to order, and everything pairs well with eggs—or Rye’s signature meat loaf.