Hawksworth's Breakfast Club

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
17%
Hawksworth's Breakfast Club
15 min.
1
2944kcal

Suggestions


Discover the vibrant flavors and refreshing essence of the Hawksworth's Breakfast Club, the perfect morning meal for those seeking a unique and invigorating twist. This delightful beverage is not just a breakfast; it's a celebration in a glass! Bursting with the crisp taste of fresh cucumber and the zesty punch of lime, it seamlessly blends the earthiness of matcha with the invigorating kick of gin, making it a beloved choice for brunch lovers and health enthusiasts alike.

What makes this recipe truly special is its versatility. Designed to accommodate various dietary preferences, it is vegetarian, vegan, gluten-free, dairy-free, and low FODMAP. Whether you’re hosting a leisurely brunch or simply treating yourself to a refreshing start to the day, this drink will surely impress. The intricate balance of flavors creates a sensory experience that not only delights the palate but also elevates your mornings.

With just 15 minutes of preparation, you can whip up this stunning cocktail that promises to energize your day. Serve it in a stylish Collins glass, garnished with julienned cucumber and a sprig of fresh mint for that picture-perfect touch. Grab your food processor and get ready to blend a drink that's as beautiful as it is delicious. Cheers to a bright and flavorful day ahead!

Ingredients

  •  cucumber cut into rough chunks
  • 1.5 ounces hendrick's gin 
  • ounce lime fresh
  • ounce matcha tea powder 
  • ounces matcha tea powder 
  • serving mint leaves fresh
  • quart simple syrup glaze (see note above)
  • ounce water 
  • ounces water boiling

Equipment

  • food processor
  • bowl
  • sauce pan
  • whisk
  • sieve
  • blender
  • drinking straws

Directions

  1. Combine the matcha powder and boiling water in a small bowl and whisk until smooth.
  2. Combine matcha mixture and rich simple syrup in a medium saucepan over low heat. Simmer for 5 minutes, stirring occasionally.
  3. Remove from heat and let stand to cool. Keep covered and refrigerated when not in use.
  4. Place cucumber in a food processor or blender. Process or blend until pureed.
  5. Transfer puree to a fine mesh strainer set over a bowl and let rest until liquid drips into bowl.
  6. Combine 1 ounce cucumber water with gin, lime juice, matcha syrup, and tonic into an ice filled Collins glass. Give a quick stir with the barspoon.
  7. Garnish with cucumber julienne and a fresh mint sprig.
  8. Serve with a straw.

Nutrition Facts

Calories2944kcal
Protein5.96%
Fat0.16%
Carbs93.88%

Properties

Glycemic Index
62
Glycemic Load
1.36
Inflammation Score
-10
Nutrition Score
24.539565355881%

Flavonoids

Eriodictyol
0.31mg
Hesperetin
12.29mg
Naringenin
0.96mg
Apigenin
0.05mg
Luteolin
0.13mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:2944.27kcal
147.21%
Fat:0.55g
0.84%
Saturated Fat:0.05g
0.3%
Carbohydrates:701.77g
233.92%
Net Carbohydrates:698.79g
254.11%
Sugar:697.35g
774.83%
Cholesterol:0mg
0%
Sodium:566.11mg
24.61%
Alcohol:14.2g
100%
Alcohol %:1.12%
100%
Protein:44.53g
89.06%
Iron:50.28mg
279.31%
Vitamin A:4525.08IU
90.5%
Vitamin B1:1.34mg
89.01%
Vitamin B2:0.65mg
38.4%
Magnesium:135.12mg
33.78%
Potassium:1039.66mg
29.7%
Copper:0.46mg
23.23%
Vitamin C:18.17mg
22.02%
Vitamin K:21.77µg
20.73%
Calcium:182.76mg
18.28%
Zinc:2.39mg
15.91%
Phosphorus:146.24mg
14.62%
Manganese:0.24mg
12.03%
Fiber:2.97g
11.9%
Folate:45.41µg
11.35%
Selenium:7.04µg
10.05%
Vitamin B6:0.17mg
8.35%
Vitamin B5:0.78mg
7.85%
Vitamin B3:1.14mg
5.68%
Vitamin E:0.15mg
1.02%