Saturday is CL's inaugural Brunched event, which allows for the sampling of small plates from some beloved Tampa Bay brunch joints. What goes hand-in-hand with that in-between meal, of course, is a cocktail, so pregame a little bit before the now-sold-out brunch bash.
The way I see it, there's nothing better than getting a head start before everybody else — or, for the socially awkward, taking the edge off before partaking in any unforeseen human interactions.
The late Sasha Petraske is widely regarded as having played a crucial role in the revival of modern cocktail culture. Petraske founded prolific New York cocktail bar Milk & Honey, as well as helping to establish several others in and outside of the U.S. One of his classic creations, Gordon's Breakfast, hits all the right savory notes — and has just enough spice to wake up your taste buds for the deliciousness that's about to ensue.
Sort of a cross between a cucumber gimlet and a Bloody Caesar, Gordon's Breakfast is, quite literally, perfection, and I wouldn't want to tinker with perfection… too much. This week's cocktail calls for more spice and flavor from extra dashes of hot sauce and Worcestershire sauce — two ingredients used in Petraske's original recipe — as well as the addition of Ancho Reyes Verde.
You're already drinking before noon every day this weekend. Why not sip a breakfast gimlet?
Breakfast Gimlet
Makes 1
4 1/2-inch cucumber slices
1/2 lime, quartered
1 ounce simple syrup
2 ounces gin
1 ounce simple syrup
1/4 ounce Ancho Reyes Verde Chile Poblano Liqueur
2 dashes Worcestershire sauce
2 dashes hot sauce
Salt and pepper
Add cucumber slices, lime and simple syrup to a cocktail shaker. Muddle until fully pulverized. Top with ice and add remaining ingredients — except for the salt and pepper. Shake vigorously until well-chilled. Double strain your cocktail into a rocks glass filled with ice. Top with a pinch of salt and pepper, then garnish with a cucumber wheel.
Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in May 10-17, 2018.