Gordons Breakfast Cocktail Recipes

GORDON'S BREAKFAST COCKTAIL

Steps:

• Jalapeno Simple Syrup:Bring sugar and 1/2 cup water to a boil in a saucepan. Cut a slit in the side of each jalapeno; add to syrup. Simmer 10 minutes. Let cool completely. Remove peppers; store syrup in a glass container in the refrigerator for up to 3 months.
• Cocktail:Muddle cucumber, 1 ounce jalapeno simple syrup, horseradish, and salt in a cocktail shaker. Add gin, lime juice, and 1 cup ice. Shake 30 seconds. Strain into a glass filled with ice; garnish with cucumber ribbons, pepper, and mint.

GORDON'S BERRY BREAKFAST DRINK

Steps:

• Place the orange juice, pineapple juice, yogurt, blueberries, strawberries, and bananas into a blender. Cover and blend until smooth. The berry drink will be very thick. Serve immediately.

GORDON'S CUP

Steps:

• To make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week.
• To make each cocktail, use a wooden pestle or wooden spoon to muddle 6 of the cucumber slices in an old-fashioned glass and fill the glass with ice cubes. Combine the gin, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the muddled cucumbers, garnish with the remaining cucumber slices, and serve.