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.
Photo courtesy of soulrider67, some rights reserved.
Saturday night is Eurovision night. I’ll be at a refined summer wedding, but for those of you hosting a party to celebrate the campest night of the year, what could be more appropriate than a Flirtini/Bucks Fizz cross?
The Flirtini is a fruity/flirty orange and pineapple concoction which is normally finished with champagne. For the Eurovision alternative, we’ll be topping it with Bucks Fizz:
Add 3/4 measure of vodka, 3/4 measure of triple sec and two measures of pineapple juice to a shaker of ice.
Shake well and double strain into a martini glass.
Top up with Bucks Fizz (two parts orange juice to one part champagne).
Garnish with a cherry.
Bucks Fizz (in case you’re interested) is named for London’s Buck’s Club (the inspiration for Bertie Wooster’s very own Drones Club) and was first poured in 1921 as an excuse to start drinking at breakfast, so I guess this one will work just as well on Sunday Morning.
It’s been a while since I’ve had a #midweekmanhattan post, so I thought it required something a little special. It therefore gives me great pleasure to introduce a new series for House of Bourbon: Breakfast Booze!
A natural progression from our existing tea-infused recipes, this series will branch out to explore other drinks which include traditional breakfast foodstuffs. While we’re not necessarily endorsing the idea that every breakfast should include an dipsological experiment, there is something to be said to raising a Bloody Mary or a Breakfast Martini on special occasions.
The ideal cross-over post to launch a series of drinks featuring popular breakfast ingredients is therefore the Breakfast in Manhattan, a cross between a classic English breakfast Martini and a traditional Manhattan. Perfect for anyone who enjoys an orangey punch to their whiskey cocktails.
To start your day with a breakfast-appropriate Manhattan:
Stir a teaspoon of marmalade with a large measure of whiskey in a mixing glass until the marmalade has dissolved.
Add a small measure of sweet vermouth and a sploosh of orange bitters.
Add ice, stir well and double strain into a martini glass.