Champagne with Breakfast

By: Hannah Lee Leidy
Dewberry_Champagne with Breakfast
Photo by Andrew Cebulka

Food Culture of the South

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Makes one cocktail

  • 1 ounce Virginia Black Whiskey
  • 1 ounce Plantation 5 Yr Rum
  • ¾ ounce apple juice
  • ¼ ounce lemon juice
  • ¼ ounce simple syrup
  • 2 dashes Scotch Bonnet extract
  • Champagne to top
  • Garnish: apple slices dipped in cinnamon
  1. Add all ingredients except champagne to shaker.
  2. Shake, then double strain into a coupe glass.
  3. Top with champagne and garnish with 3 thinly sliced apple slices dipped in cinnamon, fanned out over top.
  • From Juliana Fisher of The Dewberry, Charleston, South Carolina

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