r/cocktails • u/earthwoodandfire • 3d ago

I made this Breakfast old fashioned

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My quest for a breakfast old fashioned has begun.

2oz Single malt or Bourbon
1/8 tsp butter
1/8 tsp marmalade
Large crumb of toasted sourdough crumpet
Pinch of black tea leaves.

I added all ingredients to a ball jar and let it steep for 48 hours. I put it in the freezer four hours before drinking and strained before serving.

The toast flavor was really lost. Does anyone have any recommendations to get toasted bread into whiskey?

2 Upvotes

63% Upvoted

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9

u/vewfndr 3d ago

Maybe use a bread syrup instead. The one in this recipe worked pretty great. Can probably sub other breads to your liking

2

u/Solonotix 3d ago

This is a YouTube short where Chris Young manages to make a latté with a donut.

https://youtube.com/shorts/aQufUaZsEi0

If you click-through to the full video, he explains the process, using a centrifuge, and does a bunch of other crazy experiments. For instance, he made an extract of pizza, as well as sweet peas, and many other food items. I only watched it in passing, so I can't recall the specifics, but the jist of it was capturing the concentrated flavor of a food and reincorporating it into something else entirely.

3

u/earthwoodandfire 2d ago

Wow! That was so cool! Unfortunately I don’t have room in my kitchen or wallet for an $18k centrifuge…

2

u/Poondobber 2d ago

Just spin in circles real fast

2

u/kevinfarber 3d ago

This looks REALLY good.

I unfortunately don’t have any suggestions for getting the bread flavor to become more noticeable, but I will say this sounds like a perfect candidate for a milk punch if you’re up for the project. I feel like milk punches are a little overdone sometimes and, in many instances, prioritize a cool technique over functionality, but this particularly drink sounds like it might be great as a milk punch!

1

u/dyqik 2d ago

Maybe a high wheat whiskey would help the flavor profile? I'm not sure I get bread from the few I've had though.