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Breakfast Daisy
This breakfast daisy cocktail—a riff on the mezcal margarita—leans on earl grey tea syrup and grapefruit liqueur to evoke the feelings of a cozy morning.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Al Sotack📖 epicurious
🥘 Ingredients
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📝 Preparation Steps
1
Earl Grey Syrup
2
Bring 1 cup water to a boil. Pour into glass or ceramic container with 2 Earl Grey tea bags or ¼ oz. (7 g) loose-leaf Earl Grey tea. Steep for ⏱️ 7 minutes. Strain into a resealable glass jar, discarding tea bags or leaves. Add 1 cup (200 g) sugar and stir until mostly dissolved. Let cool until barely warm, seal jar, and shake until sugar is fully dissolved. Refrigerate for up to 2 weeks. Shake before using.
3
Cocktail
4
Combine 2 oz. mezcal, ¾ oz. fresh lime juice, ½ oz. Earl Grey Syrup, ½ oz. pamplemousse liqueur, and a pinch kosher salt with ice in a cocktail shaker. Shake until well chilled, about ⏱️ 15 seconds. Double strain into a coupe glass. Garnish with a grapefruit slice dipped in salt, if using.
(200 g) sugar1 cup. mezcal (such as Del Maguey Vida)2 ozPinch kosher saltGrapefruit slice dipped in salt (for serving; optional)
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