These mixed drinks are perfect for National Breakfast Month.
By Cari Jorgensen
September is National Breakfast Month. Rather than give you a list of Mimosa, Bloody Mary and Bellini recipes, we found 10 cocktails that perfectly represent breakfast (even if just in name alone).
All good breakfasts start with coffee, tea, milk or juice.
Ingredients:
½ oz brandy
½ oz dark crème de cacao
½ oz amaretto almond liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
Grated chocolate
Preparation:
Pour the coffee, brandy, crème de cacao and amaretto almond liqueur in an Irish coffee cup. Sweeten to taste. Float the whipped cream on top, then sprinkle with grated chocolate.
Ingredients:
1 oz dark rum
5 oz hot black tea
1 lemon wedge
1 cinnamon stick
1 tsp sugar
Preparation:
Pour the tea in a heat-proof wine goblet. Sweeten to taste. Add the rum, lemon wedge and cinnamon stick.
Ingredients:
½ shot Droste chocolate liqueur
½ shot milk
1 dash amaretto almond liqueur
Preparation:
Pour the milk first. Then pour the chocolate liqueur on top, followed by a dash of the amaretto almond liqueur. Do not mix it.
Ingredients:
4½ oz Southern Comfort peach liqueur
1 splash Bacardi 151 rum
3 oz 7-Up soda
4 oz orange juice
4 oz Coca-Cola
Preparation:
Pour the peach liqueur to the first line of a 16-ounce Solo plastic cup. Add the rum, sodas and orange juice. Swirl briefly.
Perhaps pancakes go best with your drink of choice.
Ingredients:
1 oz peach schnapps
1 oz Captain Morgan Original spiced rum
6 oz Pepsi cola
Preparation:
Fill a highball glass halfway with ice cubes. Pour in the peach schnapps, rum and Pepsi. Stir well.
Maybe you’re in the mood for eggs.
Ingredients:
1 oz vodka
1 oz Irish cream
½ oz green crème de menthe
6 oz milk
Preparation:
Fill a cocktail shaker halfway with ice cubes. Pour in the vodka and Irish cream. Add the milk and green crème de menthe. Shake well. Pour the mix into a highball glass that is half full with ice cubes.
If you don’t have too much time to eat, you can always grab some toast, fruit or a slice of banana nut bread.
Ingredients:
1¼ oz Captain Morgan Original spiced rum
6 oz hot apple cider
Preparation:
Using cinnamon and sugar, rim an old-fashioned glass. Add the hot apple cider and spiced rum.
Ingredients:
3 parts crème de bananes
2 parts Captain Morgan Parrot Bay coconut rum
1 part triple sec
1 part blackberry brandy
3 parts orange juice
2 parts pineapple juice
fill with apple juice
Preparation:
Mix all ingredients in a bowl or pitcher. Pour into an ice-filled glass. Garnish with your choice of fruit.
Ingredients:
1 oz Frangelico hazelnut liqueur
1 oz crème de bananes
½ oz dry sherry
1 tbsp vanilla ice cream
Preparation:
Put half a glass full of crushed ice in a blender, followed by all of the ingredients. Blend briefly. Pour into a double cocktail glass.
But whatever you choose, you can’t start the day without breakfast.
Ingredients:
2 oz LBV port
1 oz dark crème de cacao
1 tsp gold rum
½ oz lemon juice
1 tsp egg white
Garnish:
Nutmeg
Preparation:
Place all ingredients in a cocktail shaker and shaker well. Strain into a cocktail glass. Sprinkle with nutmeg.
