Drinks with style

Breakfast gin and juice πŸ˜‹

Breakfast gin and juice πŸ˜‹

It’s the weekend !!! And on weekends, I love to have a little drink with 🍳 breakfast. Instead of having a Mimosa, I wanted to try something a little different and a little fancy πŸ˜‰.

So ….I came up with : a Campari glazed (infused with star anise, cloves , lemon peel, and juniper berries), Gin, pomegranate , and grapefruit breakfast juice cocktail 🍹. 

Ingredients 

  • Campari glaze: 1/4 cup Campari , 2 star anise, 3 cloves, juice of 1/4 lemon, small peel of a lemon, 2 juniper berries, 2teaspoons of sugar
  • 15mls Campari 
  • 15 mls of pomegranate liqueur 
  • 30mls Gin
  • 30mls fresh grapefruit juice + grapefruit wedges
  • Fresh pomegranate 

Methods 

  • First thing is making the Campari glaze: add the ingredients into a small pot over a medium heat for about 20-30mins. Do the ‘line test’ (shown below) to determine readiness.



The line test is where you draw a line and see how long it takes to close up. For this glaze , around 3-4 seconds is what you should aim for. Once the glaze cools it will continue to thicken, so be careful not to over reduce it on the heat. 

  • Once the glaze is done remove all the aromatics (peel, star anise etc).
  • Using a brush , paint a strip of glaze inside a champagne πŸ₯‚ glass then rim it. Set the glass aside or into a fridge (if you want to make the cocktail a bit later on).

  • Prepare the champagne glass with ice.
  • Then add the Campari , pomegranate liqueur, gin and fresh grapefruit juice into a cocktail shaker with ice. Shake for about 15 seconds and strain into the champagne glass.


Top up with more ice but leave some space to add the garnishes. I’ve shown 2 glasses here but the recipe is for 1 drink (apart from the Campari glaze).

  • Garnish with fresh pomegranate and a couple of grapefruit wedges.


This cocktail is a must try if you love Campari. It’s a morphing drink, meaning as the glaze dissolves you get an evolution and strengthening in the aromatics (star anise , cloves etc) with each sip!

Tips and tricks

  • Work quickly with the Campari glaze as it will set once cooled.
  • Be careful as the glaze will be very hot.
  • The glaze can be left on a low heat while you work with it to prevent it from setting but make sure you don’t burn the glaze.
  • If your glaze sets or becomes hard add a little splash of water and heat it on the stove top on low. This should loosen it up again.
  • I’ve used Campari but you can also try another bitter orange liqueur such as the Adelaide Hills Distillery:  ‘The Italian ‘ (which I would have used but ran out not long ago ).

Please have a go at making this incredibly beautiful breakfast drink…. well you can really have it anytime of the day TBH. Please comment or email me if you have any questions and subscribe for more recipes like this one ☝️. 


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