It’s the love child of a Collins and the Breakfast Martini. Here’s how to make the Toast Optional cocktail (aka Breakfast Whisky Collins).
When it comes to summer cocktails, drinking in season doesn’t mean giving up dark spirits during the warmer months. Whisky (and whiskey) can be enjoyed in a variety of cocktails and mixed drinks. Think mint julep, whiskey smash, whisky cobbler and whisky and pear slushie.
As the name suggests, the ‘Toast Optional’ cocktail aka Breakfast Whisky Collins is a riff on the classic Tom Collins but made with blended whisky. More precisely, it’s the love child of a Collins and a Breakfast Martini in a tall drink.
Lillet Blanc, lemon juice and marmalade are chosen to complement the fruity, sweet orange and spice notes of the whisky. The ingredients are shaken with ice, strained and topped with soda water. It’s an approachable whisky cocktail that can be enjoyed on hot summer days or nights, even over a leisurely brunch.
‘Toast Optional’ aka Breakfast Whisky Collins Recipe
Original recipe created by Cocktails & Bars
Ingredients
- 45 ml whisky blend
- 15 ml Lillet Blanc
- 20 ml lemon juice
- 1 bar spoon marmalade
- soda water to top
Glassware: Collins glass
Garnish: orange wedge
Method
In a cocktail shaker, add whisky, Lillet Blanc, lemon juice and marmalade over ice and shake hard. Double strain into a chilled Collins glass with fresh ice cubes. Top with soda water and garnish with an orange wedge. Toast optional.
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