Happy Mother’s Day to all you mothers and, if you believe the statistics, congratulations on a job well done to about 70% you mother f’ers out there. My wife is an excellent mother, which makes me an excellent…mother’s fella. So, when she mentioned that this was a good brunch drink sort of day, instead of whipping out my tried and true Bloody Mary I opted for something a little more esoteric, to give her a change of pace, to break up the monotony, as it were, so join us as we make the Gordon’s Breakfast Cup.
This brunch cocktail is a riff on the classic Gordon’s Cup, created by the legendary Sasha Petraske. Don’t know who that is, read a book, preferably his “Regarding Cocktails” which is on my nightstand right now. That is an excellent cocktail, but the savory breakfast version is even better, in my book, which isn’t on anyone’s nightstand. To make this one grab your shaker tins and add in a whole lime, quartered. Yeah, peel and all, crazy huh? Want to get real crazy, toss in 3 or 4 quarter inch slices of cucumber, 2 ounces of gin, I went with Corsair’s Barrel-Aged, 3/4 ounce of simple syrup, a barspoon of Worcestershire sauce and two barspoons of hot sauce, I used Captain Rodney’s Barrel-Aged Prohibition hot sauce. Add some big ice cubes and shake this one hard. Really lay into it, you’ve got to use the cubes to crush those lime wedges and cucumber slices. When your hands are good and cold double strain into a rocks glass over one big ice cube. Sprinkle with salt and pepper and garnish with lime and some more cucumber slices. That’s it. Step back, take a sip and marvel at how these flavors come together. Crank up some Prince and be proud of yourself, you now have two brunch drinks in your arsenal, you sexy motherfucker!