6 Breakfast-Inspired Cocktails

Giving “breakfast for dinner” an entirely new meaning, bartenders and mixologists are infusing elements of the most important meal of the day into their cocktails.

From jam and maple syrup to acai-bowl inspired beverages, here are six breakfast inspired cocktails to mix up.

Col. Pimms Amazon Elixir

Courtesy of Allen Lancaster Jr., master cocktail artisan at The Bar at The Spectator Hotel

At The Bar at the Spectator Hotel, a southern 1920s-inspired speakeasy in Charleston, master in-house cocktail artisans offer a drinkable version of the trendy breakfast favorite, an açai bowl. Inspired by the classic caipirinha, the “Col. Pimm’s Amazon Elixir” features Pimms, Novo Fogo Cachaça, Açai, Mint, Fresh Lime Juice, Stevia and Blenheim’s Spicy Ginger Ale.

Ingredients:

• 1 1/2 oz. Pimms Cup No. 1
• 1 oz. Novo Fogo Silver Cachaça
• 1 oz. Açaí Puree
• 3/4 oz. Fresh Lime Juice
• Small Handful of Mint
• 1 1/2 oz. Blenheim’s Hot Ginger Ale

Preparation: Combine all ingredients except ginger ale in shaker with ice and shake vigorously. Add ginger ale then pass through fine mesh strainer into Mason jar. Fill with ice and garnish with lime wheel & mint sprig.

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Constructed in 1905

Courtesy of Sonny Wallace, beverage director at The Collector Luxury Inn & Gardens

At The Well Bar at The Collector Luxury Inn & Gardens, “Constructed in 1905” incorporates a breakfast staple – fig, sweet onion and rosemary jam– into this hot and smoky cocktail featuring local St. Augustine vodka, single malt scotch, a dash of hot vodka, lemon juice, and agave.

Ingredients:

• 1 1/2 oz. St. Augustine Vodka
• 2 bar spoons Lagavulin 16 year
• 1 bar spoon Hot Vodka
• 1/2 oz. Agave
• 1/2 oz. Lemon Juice
• 2 bar spoons Sallie’s Best Fig Sweet Onion and Rosemary Jam

Preparation: Build in shaker, shake, double strain into rocks glass. Garnish with edible flowers.

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The Gin Jam

Courtesy of David Youssef, Assistant Manager of 3030 Ocean Restaurant & Bar

3030 Ocean Restaurant & Bar at the Fort Lauderdale Marriott Harbor Beach Resort & Spa features an extensively creative drink menu, including “The Gin Jam,” a refreshing concoction blending everyone’s favorite sweet breakfast treat – strawberry jam – with the tartness of fresh squeezed lemon juice, paired with simple syrup, fragrant basil and a dry base of botanist gin.

Ingredients:

• 1/2 oz. simple syrup
• 1 bar spoon Full of Strawberry Jam
• 3 Basil Leaves
• 2 oz. of Botanist Gin
• 1 oz. of Lemon Juice
• Sprite

Preparation: Add 1/2 oz. of simple syrup, 1 bar spoon full of strawberry jam, and 3 basil leaves in a shaker. Muddle lightly. Add ice. Add 2 oz. of Botanist Gin. Add 1 oz. of lemon juice. Shake vigorously to get the jam really infused into the drink. Strain over fresh ice into our highball glass. Top off with Sprite. Garnish with Basil sprig & fresh strawberry (whole).

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Early Bird

Courtesy of the Bird Café in Fort Worth, Texas

At Fort Worth brunch hotspot, Bird Café, the “Early Bird” offers cocktail and caffeine lovers the best of both worlds with a blend of Sailor Jerry spiced rum, Licor 43, almond milk and espresso ice cubes.

Ingredients:

• 1 1/2 oz. Sailor Jerry Rum
• 3/4 oz. Licor 43
• 3 oz. Cold Brew Coffee
• 3/4 oz. Almond Milk

Preparation: Sugar rim and pour over espresso ice cubes.

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Whiski Tiki

Courtesy of Steve Savastano, Food and Beverage Manager at Hilton Orlando

Offered at the Hilton Orlando’s upscale gastropub, David’s Club, the Whiski Tiki is a unique take on a traditional whiskey cocktail that evokes sweet notes of breakfast. The libation combines Collingwood Canadian Whiskey, amaro liqueur, dark maple syrup, pineapple juice and black cherry.

Ingredients:

• 1 1/2 oz. Collingwood Canadian Whiskey
• 3/4 oz. Dark Maple Syrup
• 2 oz. Pineapple Juice
• 2 dashes of Angostura Bitters

Preparation: Build in mixing tin, Shake vigorously. Strain over fresh ice serve in highball glass. Garnish with Pineapple leaf, wedge and a Black Cherry.

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Temper Tantrum

Courtesy of Lockbox at 21c Museum Hotel in Lexington, Kentucky

At Lockbox at 21c Museum Hotel, a boutique hotel and contemporary art museum in Lexington, Kentucky, grapefruit, a classic juice enjoyed during breakfast is a featured ingredient in the specialty cocktail, “temper tantrum.” The grapefruit cordial, made from cooking and stirring a mixture of grapefruit, lemon and sugar adds a burst of citrusy brightness to the base of gin, lime and thyme.

Ingredients:

• 1 1/2 oz. Gin
• 1 oz. Grapefruit Cordial
• 1/2 oz. Lime Juice

Preparation: Shake all ingredients with ice. Strain into a glass and garnish with a sprig of thyme.