The classic, all-American breakfast of sunny side up eggs, bacon and toast is a hangover killer, a belly filler and an all-around no-brainer when it comes to Sunday morning eats. Such a savory start to the day is begging for a light, effervescent cocktail that’ll add sweetness to the mix and cut through some of the fatty goodness. Chef Antoine Westermann of New York’s Le Coq Rico knows a thing or two about expertly-prepared eggs and exactly what to pair with them. “The Harry Rico uses flavorful passion fruit purée to brighten the morning and give an acidic balance to all of brunch's rich delights,” he says. “I love using thyme with fruits like passion fruit, apricot and peaches because it’s a flavor combination that connects us to sunny memories and boosts the mood, too.” This low-ABV sipper is especially perfect if you want a hair of the dog remedy that won’t knock you off your feet.
The Harry Rico
passion fruit purée
4 oz sparkling wine
1 oz passion fruit purée
1 dash thyme syrup
- Add passion fruit purée to a champagne flute.
- Fill with sparkling wine and top with a dash of thyme syrup
- Garnish with a thyme sprig.
1 Cup water
1 bunch thyme sprigs
1 Cup sugar
- Combine sugar and water in a small saucepan. Bring to a gentle boil and stir until sugar is dissolved.
- Remove pan from heat and add the thyme sprigs.
- Cover and let steep for 10 minutes.
- Remove thyme sprigs and strain into a container for storage.
- Store syrup in the refrigerator for up to 6 weeks.