Breakfast Royale Recipe
A decadent Champagne cocktail inspired by Breakfast at Tiffany's which simply must be enjoyed before breakfast.
“I don’t think I’ve ever drunk Champagne before breakfast before. With breakfast on several occasions, but never before before.” - Paul Varjak, Breakfast at Tiffany’s
In my opinion, Breakfast at Tiffany’s is one of the most endearing romantic comedies ever made. Audrey Hepburn’s loyal portrayal of Holly Golightly’s adorably disorganised and clearly neurodiverse nature, coupled with the complete embracing of her manic quirks by love interest Paul Varjak, is a heart-warming ode to free-spirited women who still yearn for love despite fierce independence.
It’s also a goldmine for food and drink references and the muse for one of the best (and romantic) cocktails I’ve ever created.
The Breakfast Royale was inspired by two scenes in the film: the iconic opening sequence in which a decadently-dressed Holly peers longingly into the windows of Tiffany’s department store, a to-go breakfast of coffee and croissant in hand; and the morning after Holly’s raucous party when the pair decide to spend the day doing things they’ve never done before, including (shock-horror) drinking Champagne before breakfast.
In honour of romance, free-will and the total utter embracing of others’ uniqueness, the Breakfast Royale is an ode to the film. Think of it as an indulgently delicious Kir Royale with the added buttery pastry notes from freshly-baked croissants.
This is a cocktail to make any occasion even more romantic, particularly mornings in bed. With Valentine’s Day landing on a Saturday this year, treat yourself and your partner to your own Breakfast at Tiffany’s experience with the Breakfast Royale.
Breakfast Royale Recipe
Ingredients:
15ml croissant and almond syrup*
10ml black raspberry liqueur
Top 125ml Leckford sparkling wine
Method: Combine the croissant and almond syrup and black raspberry liqueur in a chilled Champagne flute and top with sparkling wine. Stir gently to combine and garnish with a baby croissant on the side.
*To make 100ml croissant syrup, dissolve 300g sugar in 300ml water on a low heat. Tear four fresh all-butter croissants into small pieces and stir into the syrup, carefully pouring the warm mixture into a container. Leave covered for up to 8 hours, then strain the mixture through a muslin into a jug (you may have to squeeze the mixture to extract all the syrup). Add 10ml orgeat syrup to the croissant syrup.
Enjoy this recipe? Let me know by liking the post and leaving a comment below.