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 Espresso, which has a rich dark roast and great aroma.

 

 

 

Breakfast for Dinner

 

 

 

 

 

Top with whipped cream and Coffee Beans

 

 

 

Yield: 1

Breakfast for Dinner Cocktail

Prep Time: 5 minutes
Total Time: 5 minutes
A whiskey and port based cocktail with vermouth, coffee and an egg! It's Breakfast for Dinner!

Ingredients

  • 1.50 oz Whiskey
  • 1 oz Port
  • .75 oz Sweet Vermouth
  • .50 oz simple syrup
  • 2 oz black coffee
  • 1 egg

Instructions

Brew some strong black coffee and let it cool. 

Fill a shaker with ice cubes and pour the whiskey, port, vermouth, syrup and coffee in. 

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. 

Cheers!

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