Breakfast of Champions

Recipe by Joshua Landrum


  • 1.5 oz. Earl Gray Infused Wódka Vodka
  • 1 oz. Blueberry and Peach Compote
  • .75 oz. Lemon Juice
  • .75 oz. Fino Sherry

Preparation: 48 hr earl gray infusion. Boil blueberries and peaches equal weight in water. Once boiling bring to a simmer for 30 mins. Strain off solids. The add a equal amount of sugar and 25% peach juice. Egg white foam: 2 oz. egg whites 1 oz. Lemon 1 oz. simple syrup reverse dry shake. Dried berries and cardamom in a coffee grinder till it’s powder. Place egg with foam in a coupe then shake and strain cocktail threw the foam.

Garnish: Blueberry and Cardamom Dust

Glassware: Coupe

Cocktail Inspiration:

My Grammas peach blueberry pie it also had a bright punch of citrus because she zested a whole lemon in each pie. And when i was making the compote the smell brought me back to my grandmas house as a child.