Breakfast for Dinner Cocktail

Breakfast for dinner is a common occurrence in our house as both our boys love breakfast foods.  Its only fitting to come up with a cocktail that combines the best of breakfast and happy hour into a nice cocktail that I call the Breakfast for Dinner, combining whiskey, coffee and eggs into one smooth cocktail. Creamy and rich, this cocktail has notes of a latte while not hiding the whiskey.  I used two great local products, Cut Spike Whiskey, a smooth single malt whiskey distilled in Nebraska and Beansmith’s Alleycat Esspresso, which has a rich dark roast and great aroma.

Breakfast for Dinner

Breakfast for Dinner:

  • 1.5 oz Whiskey
  • 1 oz Port
  • .75 oz Sweet Vermouth
  • .5 oz simple syrup
  • 2 oz black coffee
  • 1 egg

Brew some strong black coffee and let it cool.  Fill a shaker with ice cubes and pour the whiskey, port, vermouth, syrup and coffee into the shaker.  Crack an egg and pour into the shaker.   Shake vigorously for one minute to get a good froth.  Strain into a cocktail coupe or martini glass.  Garnish with a dollop of whipped cream and two coffee beans.  Enjoy!

Top with whipped cream and Coffee Beans


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