Holiday Cocktail Recipes – The Kentucky Breakfast & Hot Toddy
While all the retailers are trying (yet again) to invent another shopping holiday to go along with Black Friday and Cyber Monday, we have our own version of Brown Thursday, and it starts and ends with bourbon. So this Thanksgiving, whether you are on your way to the high school football game or talking to your distant relatives about such PC topics as religion and politics, or perhaps you are hunkered down with the lambs watching mind numbing television shows such as the Kard-ass-ians or those Duck fools with the hot wives, you’re gonna need some Brown !
For The Beginning:
The Kentucky Breakfast
Most people don’t think twice about sipping vodka in a breakfast cocktail, but yet are scared of bourbon. Mind you, most of these people enjoy these drinks. Bourbon is smooth & sweet with caramel-vanilla notes making it a perfect brunch partner, especially when sweetened and frothed up, like we enjoy our ladies. We give you the Kentucky Breakfast from The Clyde Common Restaurant in Portland OR.
- 2 ounces Basil Hayden’s Bourbon
- 1 ounce fresh-squeezed lemon juice
- 1/2 ounce rich simple syrup (2 parts sugar to 1 part water)
- 1/2 ounce egg white, beaten
- 1 teaspoon apricot preserves (or something close)
In a cocktail shaker, combine bourbon, lemon juice, simple syrup, egg white and apricot preserves. Shake well with ice, and strain into a chilled cocktail glass. TRM Tip: Goes well in your morning flask.
For The End:
- 2 parts Basil Hayden’s® Bourbon
- ¼ part Honey
- 1-2 Star Anise
- 2 parts Hot Water
- Orange Zest
- Lemon Zest
- 3 Cinnamon Sticks