Brunch Bonanza: Philosopher’s Breakfast

Philosopher's-Breakfast-2

Welcome to Brunch Bonanza, the segment where we talk about Brunch Cocktails!

Today’s BB is very special and dear to my heart y’all. “Why girl? Why is this one so special?” you may ask. Well, it’s the first time I’ve ever made a cocktail with Yamazaki 12 Year and THAT is a huuuuuuge deal. I always drink Yamazaki 12 neat or on a single rock. I always drink it with a heavy amount of ceremony. I always drink it with my girlfriend.

For me to break these traditions and use it in (of all things) a Brunch Cocktail caused me quite a panic! I was literally panicked! “Ok, girl, okokokok, calm down.” Phew, ok, I’ve calmed down. You see, I bought some Dundee Orange Marmalade and have been formulating a drink with it for quite some time but nothing was quite speaking to me until I looked over at my fancy glassware cabinet and the Yamazaki 12 Year was just STARING BACK AT ME.

So I said, “Ok Yamazaki 12, I’ll give you a try.” Obviously it was incredible. I actually can’t really talk about how incredible it was cause some of you would probably stop reading!

Philosopher's-Breakfast-1

Hello Marmalade, you delicious blob of pith. Pithy.

Philosopher’s Breakfast

  • 2 oz Yamazaki 12 Year
  • 1/2 oz Bonal Aperitif
  • 1 tsp Dundee Orange Marmalade
  • 1/2 oz fresh Orange Juice
  • 1/4 oz fresh Lemon Juice

Garnish: small bit of Orange Marmalade with Pith.

Dry shake ingredients to incorporate Marmalade, then add ice and wet shake. Double strain into rocks glass over rocks. Garnish with Orange Marmalade.

Philosopher's-Breakfast-3

Why Bonal you ask? Why not? It’s herbaceous and citrusy at the same time. Totally compliments the Yamazaki 12 and Orange Marmalade.

Happy Brunching to you all!

Brunch Bonanza: Teeling & Tea

Teeling-&-Tea-2

Welcome to Brunch Bonanza, the segment where we talk about Brunch cocktails!

Well, it’s still snowing in NYC, so I’m still making Hot Toddies. In fact, I took this gorgeous photo two days ago in Prospect Park.

Processed with VSCOcam with b5 preset

Winter Wonderland y’all

What does one want when one is out in the snow? A Hot toddy with Tea. I am lucky enough to have this terrific bottle of Teeling Small Batch Irish Whiskey and decided to make the toddy with that. Some quick flavour notes about Teeling:

  • Nose: Vanilla, spices, Rum, grains, corn, honey
  • Tongue: Caramel, woody, Rum, apple, a tad peaty or “Moorish”, vanilla
  • Finish: Rich, oily, full bodied, spicy

To these complex flavors I wanted to have a straightforward English Breakfast Tea, Honey, Lemon and complement the Whiskey with Hella Bitter Citrus Bitters. These bitters aren’t just Citrus, they are so much more:

Four kinds of Citrus, Clove, Cinnamon, Allspice, Black Peppercorn, Caraway, Gentian and Wormwood.

Yes please.

Teeling-&-Tea-3

Teeling & Tea

  • 2 oz Teeling Small Batch Whiskey
  • 1 oz Honey Syrup
  • 1/2 Lemon Juice
  • 2 dashes Hella Bitter Citrus Bitters
  • 5-6 oz Hot English Breakfast Tea (PG Tips* forever)
  • Garnish: Lemon Wheel & Star Anise

Combine ingredients in mug and stir until everything has combined and is swimming nicely. Garnish with a Lemon wheel and Star Anise on top. Fragrant and delicious.

*Every day of my life I have a cuppa PG Tips. It’s my fave British tea.

Teeling-&-Tea-1

Happy Brunching to you all! May your toddies be filled with Teeling & Tea!

Thanks again to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey!

Brunch Bonanza: Golden Light

Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Golden Light 3

Golden Light at a Fancy party. Doesn’t it look Fancy?

I originally created this drink for Home Bar Girl Presents: A Party several weeks ago but have since realized that I love it as a Brunch or Afternoon cocktail. It’s so fresh and refreshing but still complex! The Celery Bitters and St-Germain work very well with the other mix of flavours. Enjoy!

Golden Light

  • 1 oz Smooth English Gin (Plymouth or Mayfair)
  • 1 oz Apple Brandy
  • 3/4 oz St-Germain
  • 1 oz Apple Juice
  • 1/4 oz Lemon Juice
  • 1 dash Celery bitters
  • Apple Slice or Lemon Peel

In tin, combine Gin, Apple Brandy, St-Germain, Apple Juice, Lemon Juice and Celery Bitters over ice and shake baby, shake! Double strain into coupe and garnish with Apple Slice or Lemon Peel. Cheers!

Golden-Light-1

Golden Light at Home. It still looks fancy!

Golden-Light-2

Yummm! 

Improved MarTEAni

Processed with VSCOcam with f2 preset

photo by Virginia Linzee. Makeup Artist extraordinaire. 

While at a lady Tea Party for ladies today, I made my own improved version of Pegu Club’s MarTEAni. This is already a fantastic cocktail and my improvements simply consist of using a Whole Egg instead of Egg White and adding St-Germain.

Improved MarTEAni

  • 1 1/2 oz Black Tea Infused London Dry Gin*
  • 3/4 oz St-Germain
  • 1/2 oz Lemon Juice
  • 1/2 oz Simple Syrup
  • Whole Egg
  • Lemon Peel

In tin, combine Gin, St-Germain, Lemon Juice, Simple Syrup and Egg. Dry shake vigorously for appoximately 30 seconds to emulsify egg. Add ice and shake vigorously again.

*Black Tea Infused London Dry Gin: place approx 1/4 cup of loose tea into a 750ml Bottle of Gin. Shake, then let sit for approximately 2-3 hours occasionally shaking. Strain and bottle.

Brunch Bonanza: Jaune Jaune Fizz

Jaune-Jaune-Fizz-1

Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Now here’s a fizz I can really get behind, in front of, underneath…AHEM. In the Brunch tradition of having a Fizz with a Whole Egg, here’s a floral, citrusy, honey filled wonderland. The *French word for yellow is “jaune” and so the Jaune Jaune Fizz has two yellow ingredients in it: Chartreuse Jaune and Lemon Juice. To this add Gin, a Whole Egg, Honey Syrup and well, I’m over the La Lune! Let’s have at least two of these at Brunch, mmmk?

Jaune Jaune Fizz

  • 1 oz London Dry Gin (Mayfair used here)
  • 3/4 oz Chartreuse Jaune
  • 3/4 oz Lemon Juice
  • 1/2 oz Honey Syrup
  • 2 dashes of Orange Bitters
  • Whole Egg
  • Soda
  • Lemon Peel

In tin combine Gin, Chartreuse, Lemon Juice, Honey Syrup, Bitters and Whole Egg. Dry Shake until your arms are about to fall off. Add ice and shake again for at least 20 seconds. Add around 1 oz Soda to Collins glass, then double strain contents of tin into glass. Add ice to glass and top with soda. Express Lemon Peel and garnish. Cheers.

Jaune-Jaune-Fizz-2

Lusciousness in a glass. Can’t stop the FIZZ.

Jaune-Jaune-Fizz-3

WOOOOOO.   

*If you’ve noticed, I absolutely love French liqueur and aperitif flavours. Love them, love them, love them forever.

Brunch Bonanza: King Snake Flip

King Snake Flip

Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

First off, let me say, I will take ANY excuse to have an egg drink. I looooove egg drinks. They are smooth, nutritious, creamy and delectable. They are also pretty dangerous, meaning that I want to drink several of them in a row.

There’s a long history to flips and egg drinks, even dating back to Harry Johnson’s Bartender’s Manual in 1882. If you get the chance, read it. Just the section about how to set up the bar and make customers feel welcome is inspirational. This particular cocktail is my variation on the Rattlesnake Cocktail from the Savoy Cocktail Book.

King Snake

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • Pernod Rinse
  • Whole Egg
  • Peychaud’s Bitters

Rinse coupe with Pernod and chill glass. In tin, combine Gin, Lemon Juice, Simple Syrup and Egg. Shake the shit out of it for around 20 seconds or until egg has emulsified (this is called a Dry Shake). Add cracked ice and shake again vigorously. Double strain into coupe. Drop a few drops of Peychaud’s Bitters on top of the beautiful egg foam and swirl them around with a toothpick.

Enjoy and Happy Brunching to you all!

Brunch Bonanza: Wandering Wasp

Wandering Wasp

Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Happy Week-end to you all! May this bright and refreshing Bourbon cocktail bring even more joy to your brunching. The name of this drink comes from an incident where my girlfriend and I were trying to chase a wasp out of our apartment and the silly thing just would not leave! It kept wandering from room to room, meandering about. When we finally ejected the wasp through the bathroom window, we needed a drink! Wandering Wasp

  • 2 oz Bourbon
  • 3/4 oz Fresh Grapefruit Juice
  • 1/2 oz St-Germain
  • 1/2 oz Mint infused Simple Syrup
  • 2 dashes of Orange bitters
  • Lemon peel

Combine Bourbon, Grapefruit Juice, St-Germain, Mint Simple Syrup and Orange Bitters in tin with cracked ice. Shake and double strain into chilled Coupe. Express Lemon peel and use as garnish.