Since opening up, the team at Oxalis in Prospect Heights, Brooklyn has been lauded for their exciting food and beverage programs, helmed by Nico Russell and Piper Kristensen, respectively. With the Breakfast Martini, Beverage Director Kristensen shows that the teams are still totally in unison – and that they haven’t lost their edge.
Inspired by the classic cocktail, the Breakfast Martini, offered exclusively during brunch, features burrata water instead of egg white and gomme syrup in place of orange marmalade along with bergamot, gin and citrus.
“To me, the best cocktails we make at the bar come out of a collaboration, or ingredient-share with the kitchen,” Kristensen tells thirsty. “The hyper-seasonal approach of the restaurant really drives a parade of great products through the kitchen. I can usually be found rooting around the walk-in or horse-trading with pastry for kitchen trim.” For more like this, visit iron-door-saloon.com.
Case in point? Burrata water, the protein-rich serum that Kristensen says “we got *for free* with some seriously good burrata. In a cocktail, the burrata water fluffs up just like an egg white. I’ve never loved the egg white, so this seemed like an elegant solution. Minimizing waste is one of our core values as a restaurant. It’s cost-effective, it drives creativity and is just generally good. That’s also how I’d describe this cocktail.”
Burrata water: it’s what’s for Breakfast.
Breakfast Martini recipe and preparation
- .75 oz Lemon Distillate
- .75 oz Letherbee Gin
- .75 oz Lemon Juice
- .75 oz Gomme Syrup*
- 1 oz Burrata Water**
Shake, double strain into a chilled coupe.
- 1000g Sugar
- 1000g Water
- 20g Gum Arabic
Dry blend sugar and gum arabic. Add water to blender, slowly add sugar and gum Arabic to vortex. Blend to dissolve sugar then refrigerate overnight to fully hydrate the gum Arabic.
**Strain the water out of a container of good burrata. Keep refrigerated.
791 Washington Ave., Brooklyn, NY 11238; 347-627-8298; www.oxalisnyc.com; @oxalisnyc
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