Inspired by Salvator Calabrese's Breakfast Martini (50 ml gin, 15 ml triple sec, 15 ml lemon juice, 1 bar spoon orange marmalade), my Lindenhayn Breakfast was good. The gooseberry jam and pineapple worked really nicely together though the drink was either a little too gin-y or needed a softer, more floral gin (or I am just saying that to get Teresa to let me go but another bottle of gin). I don't think I'd make the Lindenhayn Breakfast exactly the same next time -- it was good but not great. I'll probably at least try using a different gin but could also see using rum as the base or splitting the base as a good option for improving the drink.
Lindenhayn Breakfast
- 1 heaping barspoon gooseberry jam
- 1 1/2 ounces gin (Beefeater)
- 1/2 ounce pineapple juice
- 1/2 ounce triple sec (Cointreau)
Shake vigorously over ice; double strain into a cocktail glass.
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