Whisky for Breakfast
by
Michael Hajiyianni
A twist on a whisky and soda. This is a light and refreshing drink, perfect for enjoying on a hot day or as an aperitif before any meal.
Tonka beans can be replaced with vanilla.
- Level
Intermediate
- Cooking
35m
- Overral
1h
- Ready
Scotch Whisky
35mlSparkling Water
90mlIce Cube
as needed
Tonka Bean & Lime Syrup
Tonka Bean
6gLime Peels
6gLactic Acid
0,5% of the drink weightTartaric Acid
0,5% of the drink weightSugar
1½ cups
Equipment
Highball Glass
Blender
Kitchen Scale
Scotch Whisky
35mlSparkling Water
90mlIce Cube
as needed
Tonka Bean & Lime Syrup
Tonka Bean
6gLime Peels
6gLactic Acid
0,5% of the drink weightTartaric Acid
0,5% of the drink weightSugar
1½ cups
Equipment
Highball Glass
Blender
Kitchen Scale
Whisky for Breakfast
Michael Hajiyianni
Add 6g of tonka beans, 6g of lime peels and 300g of sugar to a blender
Blend at high speed until it becomes a powder
Transfer the mixture to a pot and add 150g water
Heat for 20-30m in medium-low temperature to infuse the ingredients
Strain the syrup
Weight and add 0,5% of lactic acid powder and 0,5% of tartaric acid powder. The tonka bean & lime syrup is ready
Mix 35ml of scotch whisky and 35ml of the Tonka Bean & Lime Syrup into a highball glass
Add 90ml of sparkling water and fill the glass with ice cubes
Gently stir and top the glass with ice cubes as needed. The whisky for breakfast is ready
Enjoy this refreshing cocktail!