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Adventures in Mixology: My Morning Glory

The Water — d-ashes on March 15, 2010 at 6:15 pm

One of my favorite avenues to explore in mixology is the creation of ‘signature cocktails.’ Especially in Southeast Louisiana, where, for better or worse, alcohol is so woven into the fabric of everyday life, the idea of having a cocktail that represents your restaurant, business, favorite sports team, etc is a pretty common notion. With that in mind I’ve been working on a signature cocktail for my home here in Baton Rouge, somewhat of a mixological flag that I can hang on the front stoop that gives a visitor an idea of the kind of times I like to spend at my house. The drink was to be named the ‘Morning Glory,’ for the street that I live on, but that name was already taken by this drink, so I opted to call my creation, once it was finished, ‘My Morning Glory’ since, well, it’s mine.

Last years research led me toward raw blackberries and gin: I was shooting for a drink to be enjoyed in the warmer months whilst sitting on the deck listening to the birds in the trees. Blackberries are easily my favorite berry but proved a tough fruit to wrangle with raw and in a drink. Between their clumpy consistency when muddled, a large number of seeds and their widely differential degrees of sweet or sourness depending on the ripeness of the batch, steady results were hard to achieve. A few iterations found me with a serviceable drink but nothing really eye-popping, and nothing I really felt was worthy of proffering as my signature drink.

With the weather warming in the last few days my mind wandered back around to ‘My Morning Glory’ and while at Calandros the other day I picked up a blackberry liqueur on a lark. Waking up on Sunday morning after a day out celebrating St. Patrick’s Day I suddenly had in my head what I thought might turn out to be a killer drink. Turns out it was a good hunch. So without further ado:

My Morning Glory

  • 1.50 oz gin
  • 0.50 oz blackberry liqueur
  • 0.25 oz St. Germain
  • 0.50 oz lemon juice
  • 0.25 oz simple syrup

Combine ingredients and stir with ice, then strain into cocktail glass. Garnish with lemon peel and any flower one might have handy (the tulip magnolia in my front yard is blowing up at the moment).

There are a couple of more signature drinks coming down the line in the next few weeks. I’m putting the finishing touches on one for Micah and Ali over at 1699 that should be ready pretty soon.


  1. Ah, Saint Germain, that is fine stuff.

    Comment by Frank — March 16, 2010 @ 4:36 pm
  2. Yeah, it’s kind of the linchpin of this drink even with its lack of quantity. Everything else gets to know each other through it.

    I was talking with one of the bartenders at Cure when I was there one evening and he said that St. Germain is an interesting substitute for when a drink calls for triple sec or Cointreau. Haven’t used it in such a situation yet put it piqued my interest.

    Comment by d-ashes — March 16, 2010 @ 8:45 pm

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