Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Cheers!
While the practice of serving cocktails at breakfast is mostly relegated to history books and weekend brunches, putting breakfast-table ingredients into the cocktail shaker is a practice that's only picking up steam. Drinks containing eggs or egg whites are now fairly common at craft-cocktail bars; here's one that takes another familiar morning food and uses it to very good effect.
*Should you have any blood-orange marmalade kicking about, drinks writer Matthew Rowley heartily endorses utilizing it in this drink.
- 3 ounces cachaça
- 1 ounce fresh lemon juice
- 2 tablespoons orange/grapefruit/citrus marmalade (preferably low sugar)*
- 2 dashes orange bitters (Boudreau recommends Fee’s for this drink)
- 1 egg white
Combine ingredients in a cocktail shaker; shake well, without ice, to dissolve the marmalade and aerate the egg white. Fill shaker with ice and shake very hard for 10 seconds; strain into chilled cocktail glass.