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.
- 1.50 oz Whiskey
- 1 oz Port
- .75 oz Sweet Vermouth
- .50 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 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.