The Breakfast Club Recipe
Citadelle Rouge Gin, Dry Vermouth, Lemon, Redberry Cereal Foam
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Ingredients
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Cocktail
Redberry Cereal Foam
Garnish
Method
Cocktail
Combine and chill
Add 2 tbs Citadelle Rouge gin, 1 tbs dry vermouth, 1/2 tbs fresh lemon juice and 1/4 tbs simple syrup into a cocktail shaker. Fill the shaker with ice.
Shake
Vigorously shake for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted. This both chills and aerates the mixture.
Redberry Cereal Foam
Infuse cereal
Place 1/2 cup crushed red berry cereal and 1/2 cup whole milk in a small saucepan. Gently warm over low heat for 5 minutes, stirring occasionally, just until the milk takes on the cereal color and aroma. Do not boil. Remove from heat and let steep for 10 minutes for stronger flavor.
Strain and combine
Strain the cereal-milk mixture through a fine mesh sieve or cheesecloth into a bowl, pressing to extract as much flavored liquid as possible. Discard solids. Add 1/4 cup heavy cream, 1 tsp powdered sugar, 1/2 tsp lecithin powder, 1 pasteurized egg white (or 1 unit aquafaba), 2 tbs cold water and a pinch (about 1/8 tsp) fine salt to the strained liquid. Whisk gently to combine.
Blend for foam
Transfer the mixture to an immersion blender cup or use a countertop blender. Blend on high for 20–30 seconds to create a bubbly emulsion. If using lecithin, allow the mixture to rest 30 seconds and then blend again briefly; this helps produce a stable foam. Taste and adjust sugar or salt if necessary.
Stabilize and chill
If you prefer a colder, firmer foam, refrigerate the mixture for 10–15 minutes before final aeration. Immediately before serving, re-aerate with the blender or vigorously whisk to create a thick foam that will hold on top of the cocktail.
Spoon foam over cocktail
Using a small spoon, gently spoon or pour the redberry cereal foam onto the surface of the prepared cocktail, creating a roughly 1/2-inch thick layer. The foam should sit on top without mixing into the spirit layer.
Garnish & Serve
Finish
Express a lemon twist over the foam to release oils, run it around the rim and place it on the foam. Top with 2–3 whole red berries placed gently on the foam for color and texture.
Serve immediately to enjoy the contrast of the cool gin-vermouth base and the sweet, airy redberry cereal foam.