Mix up a Brooklyn Breakfast cocktail with Jiggers in Ghent, Belgium
A twist on the classic New York Sour, we use a toasted rye bread infused Dubonnet instead of claret.
Whipped up to foamy perfection with some fresh egg white, rye whiskey and our homemade coffee liquor.
The toasted bread infusion accentuates the whiskey and the dubonnet by itself brings in some fruity notes.
Shake the whole in a two piece shaker without ice to get that egg emulsified,
Add nice chunks of ice and shake it awake.
Strain or double strain to your personal preferences.
Garnish with a coffee bean and maybe a spray of lemon zest.
Enjoy your breakfast