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Breakfast in Burma
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20th August 2013
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Bartenders are creative creatures at heart and nothing fuels the flames of creativity like a good ol’ fashioned cocktail competition (trips abroad and prize money help too!).
Bartenders entering the Hayman’s Gin and Bitter Truth Vintage to Visionary competition were tasked with making two drinks. The first is the focus today and had to be a twist on a vintage Gin drink also incorporating Bitter Truth Bitters.
The challenge here lies not with finding a drink; it is picking the right one (I dare you to find a page in a vintage cocktail book without either Gin or Bitters!).
I have opted for one of my favourites, from a time when the British Empire ruled the world from club houses in far flung lands; The Pegu Club Cocktail.
First printed in Harry McElhone’s 1927 book; Barflies and Cocktails, it is a gloriously simple drink consisting of Gin, Orange Curacao, lime juice and bitters.
Using this as a base, I have added toasted bread, earl grey syrup and a large amount of orange bitters to create ‘Breakfast in Burma’.
Breakfast in Burma
37.5ml Hayman’s London Dry Gin
12.5ml Cointreau
25ml lime juice
15ml earl grey gomme
4 dashes Bitter Truth Orange Bitters
brown toast
Shake all and fine strain into a coupe.
If you like marmalade on toast, I urge you to try it!
Also found on the site here.
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The way you pour ingredients can affect your cocktail's final taste. Pour slowly and steadily to ensure proper mixing. When layering cocktails, use the back of a spoon to gently add the next ingredient so they don’t mix prematurely. This technique is essential for creating visually stunning layers in drinks like the Pousse-Café.
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