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(Rick O’Brien)
(Rick O’Brien)

Danny Tait’s Glenfiddich Morning Glory Add to ...

Breakfast at The Caledonian on Toronto’s College Street is not for the weak of stomach. Morning cocktails share the menu with about 250 types of whisky. Head bartender Danny Tait hails from Glasgow, where drinking whisky morning, noon and night is as much a culinary tradition as steel-cut oatmeal. “It’s a great way to start your day,” he says. His favourite is the Glenfiddich Morning Glory, made with two items from his native land – Scotch whisky and marmalade – for a drink that’s tart, sweet and right on trend. “Breakfast cocktails, of which jams and marmalades are the key ingredients, are all the rage in Scotland’s burgeoning cocktail scene,” Tait says. His own version mixes orchard fruit, honey and citrus with apple jelly and homemade apple syrup. To make the latter, combine 1 green apple (sliced and cored), 1 cup of sugar and 1 cup of water in a small saucepan. Cook the mixture on high, stirring to dissolve the sugar. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes or until the apples are soft and the syrup has thickened. Cool before straining the mixture through cheesecloth into a sterilized lidded jar and store in the refrigerator for up to three weeks.

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1 1/2 ounces Glenfiddich 12 Year Old Malt Whisky

1 ounce fresh lemon juice

1/2 ounce apple syrup

1 egg white

2 tsp apple jelly


Combine all the ingredients in a cocktail shaker packed with ice. Shake and strain out the ice, then shake again. Strain one last time into a rocks glass and garnish with a lemon peel.

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