The vegetal flavors in the world’s favorite breakfast cocktail pair beautifully with Marmite. Try this drink with the baked eggs for a special brunch. The recipe is adapted from one by British chef Gary Rhodes.
Makes 1 drink
2 ounces gin or vodka
2 teaspoons lemon juice
Dash black pepper
Dash celery seed
2 teaspoons Worcestershire sauce
2 teaspoons Marmite
4 ounces tomato juice
Celery stick or asparagus stalk
Fill a glass with ice. Add gin or vodka, lemon juice, pepper and celery seed. Mix the Worcestershire sauce and Marmite together in a small bowl until Marmite liquefies. Add to the glass. Add tomato juice. Stir well, then strain into a tall glass (no ice). Garnish with celery or asparagus stalk.
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