If the intersection of Seventh and T Streets NW has given us one gift, it's the Derek Brown Bar Crawl: Oyster shooters at Eat the Rich, ham and sherry at Mockingbird Hill and whiskey and pimento cheese at Southern Efficiency, all three of which are owned by D.C.'s resident cocktail expert. The crawl was previously a nighttime endeavor. But Eat the Rich has one of our favorite brunch dishes -- the Grand Chesapeake Boil, a plate of everything delicious from the ocean -- and Mockingbird Hill introduced coffee service in May. Now, with the debut of Southern Efficiency's biscuit brunch last month, the trio is complete.

A leafy-green sausage and gravy biscuit, left and a fig marmalade biscuit, right (Maura Judkis/for The Post)

For $8, you get your choice of two biscuits from a list of three savory options and three sweets, and you're encouraged to mix and match. Our favorites were the leafy-green sausage and gravy and the Surryano ham and red-eye gravy, which were just right for sopping up a hangover. Other options include egg and cheese, as well as strawberry jam, pecan butter and fig marmalade.

A Mississippi Mudslinger at Southern Efficiency (Maura Judkis/for The Post) A Mississippi Mudslinger at Southern Efficiency (Maura Judkis/for The Post)

Southern Efficiency's brunch drinks merit entry into the Ice Cream for Breakfast Hall of Fame. The Mississippi Mudslinger, comprised of bourbon, sorghum, salted caramel gelato, iced coffee and salt is basically a brunch milkshake. The whiskey milk punch, made of bourbon, rye, milk, maple syrup and egg white, was a bit reminiscent of egg nog. You can also opt for a white whiskey bloody mary.

Wanna try it as part of a crawl? We recommend you start at Mockingbird Hill for coffee, and then head to Eat the Rich for the enormous seafood platter for two. Then, head to Southern Efficiency for sweet biscuits and a boozy shake.

Southern Efficiency, 1841 7th St. NW. 202-316-9396. (Metro: Shaw-Howard Univ.)

Whiskey milk punch at Southern Efficiency (Maura Judkis/for The Post)