Cocktail Friday – Bar Clara’s ‘Breakfast of Champions’

by | Cocktail Friday, Made


Ms Fleur De Lys

We believe in starting the day off, the right way. And we’re also planning on starting today’s cocktail hour – for ‘The Feast Issue‘ – off oh-so-right with this Breakfast of Champions cocktail. Created by recently opened Melbourne city venue Bar Clara, the drink includes eggs, tea, jam, bacon, toast and fruit. This one’s a big breakfast in liquid form!

With its adorable mini-breakfast garnish on top, this cocktail would certainly make for a smile-inducing signature drink upon arrival at a brunch-style wedding reception. Or an unexpected pick-me-up for your guests at a morning-after get together over breakfast. Bourbon for brekky? Yes, we can!

As for Bar Clara herself, this cosy den would suit an upscale bridal shower (hello cheese and charcuterie ad seasonal cocktails) or a smaller cocktail-laden engagement party. Or even an intimate surprise wedding that no one will see coming! The venue features dark walls, comfy emerald furnishings and a glowing foliage feature wall. Clara is happy to host up to 50 of your nearest and dearest privately.

Breakfast of Champions by Bar Clara

  • 45ml bourbon
  • 20ml fresh Lemon Juice
  • 15ml apricot & earl grey syrup (see note)
  • 15ml egg white
  • Mini melba mini-toasts, Apricot Jam & Bacon Jerky (or pork if you can’t find it), to garnish

Combine all ingredients – except garnish – in a cocktail shaker without any ice. Dry shake hard for 10 seconds to fluff up the egg white. Open the shaker and add ice. Shake for another 10 seconds to cool. Open shaker and strain into a rocks glass full of ice. Garnish with a strip of bacon jerky and a melba mini-toast with a dollop of apricot jam or your favourite marmalade.

Note: to make apricot and earl grey syrup, bring 200ml of water to the boil. Add 100g diced, dried apricots, 200 grams castor sugar and one teaspoon of loose earl grey tea. Simmer for 10 minutes. Cool and strain into a sterilised glass bottle. Makes about 20 serves but is also delicious with soda for a non-alcoholic option (otherwise, sparkling wine works too).

Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.


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