Happy Hour: Gin for Breakfast

by Diana Vilibert

You know how sometimes you wake up and decide you’re going to cook breakfast like an adult and then realize your fridge contains two shelves of liquor, one egg, and some mold vaguely in the shape of a bread loaf? You could run out to the deli, but it’s three blocks away and the cashier is always judging your purchases anyway (“Just cat food today?”).

Pro tip: Use your lone egg to make a breakfast cocktail instead. Like this one, created by Beefeater Global Brand Ambassador Dan Warner:

English Breakfast
2 parts Beefeater 24 infused with English Breakfast tea
2/3 part lemon juice
1/3 part sugar syrup (a.k.a. simple syrup)
1 egg white
1 heaped barspoon Marmalade [a teaspoon and then some]

Shake and strain into a chilled glass — or tea cup, if you’re in the mood to feel fancy. Have two. Talk to your cat in your best Madonna fake English accent. Have one more. Text your boyfriend to ask you if he’ll still love you when you’re old.

Diana Vilibert is freelance drinker and writer living in Brooklyn.

Photo courtesy Pernod Ricard