Last Friday's happy hour starter, the Maple Sangaree, prompted a dialogue about enjoying that cocktail with breakfast - or at least with foods typically served for breakfast.
So that got me thinking - what key ingredient would be required for me to actually consider having a cocktail with breakfast? Just to clarify - Bloody Marys, Mimosas and Screwdrivers do not count. Everybody knows those aren't cocktails, but rather nutrient-packed juice beverages.
Back to that key ingredient. Coffee. Now that would make a crowd-pleasing breakfast drink. And if that coffee was Oakland's own Blue Bottle Coffee that would make it even better.
That line of thinking lead me to Firelit Spirits Coffee Liqueur - a wake-me-up blend of Blue Bottle Coffee, St. George Spirits brandy, cane sugar and Madagascar vanilla beans. While it's an excellent sipping digestif, I think it really perks up this cocktail created by Reza Esmaili at Smuggler's Cove.
Rear Admiral's Swizzle
1 oz Clement Creole Shrubb orange liqueur
1/2 oz Firelit coffee liqueur
1/2 Stroh 160 proof Rum
1/2 oz fresh orange juice
3/4 oz fresh lime juice
1/4 oz honey syrup (1:1 honey & water)
2 dashes Regan's No. 5 bitters
Orange twist & mint sprig for garnish
Fill a Collins glass 2/3 full of crushed ice. Add all the ingredients, except the garnish, and stir with swizzle stick. Top with more crushed ice and add garnish.
Yep, this one has that I-can-drink-this-all day flavor. I'm not recommending you do that - I'm just sayin.