Caramel, maple syrup, orange, herbs
Order this up alongside a spinach omelet. Pancakes and bacon pair brilliantly, too.
An aromatic cocktail that blends rye whiskey and brandy to magical effect, the Morning Glory wakes up the senses with absinthe and lemon. We daresay this 1800s-era libation hits all the notes from gruff to gay, and is a smooth yet sufficiently startling quaffer for breakfast. Top of the mornin’ to ye!
1 ounce (30 ml) rye whiskey (Rittenhouse)
1 ounce (30 ml) brandy (Pierre Ferrand Ambre)
1 teaspoon orange curaçao (Pierre Ferrand)
½ teaspoon simple syrup (page 241)
2 dashes Angostura bitters
1 ounce (30 ml) soda water
Absinthe, to rinse the glass
Lemon peel, for garnish
Rinse a chilled rocks glass with absinthe. Stir ingredients, except soda, and strain into the prepared glass over a single large cube of ice. Add a dash of soda. To garnish, twist the peel over the surface of the cocktail to express the oil and drop it into the drink.