A sunny Sunday morning calls for a drink redolent of summer holidays on the continent, and in particular the brightly coloured, cheek-suckingly sweet fruit juices that accompanied them.
I always avoid grapefruit juice when it is offered at hotel buffet breakfasts, but the addition of maple syrup (and bourbon) is a surefire way to temper the sharp citrus fresh juice, and brighten up even the dreariest muesli breakfast.
The American Breakfast is made as follows:
- Add a large measure of bourbon, half a measure of grapefruit juice (preferably pink) and half a measure of maple syrup to a shaker of ice.
- Shake well and double strain into an old fashioned glass over ice.
- Garnish with a twist of grapefruit peel.
The drink is weighted quite strongly in favour of the bourbon, with just a hint of sharpness from the fruit juice, and sweetness from the maple syrup. This combination of two classic breakfast ingredients, and the equally common (in this house anyway) breakfast bourbon will add a colourful and refreshing splash to your summer breakfast table.