It was early Sunday morning and all the liquor stores were closed. With no champagne on hand, we decided that instead of a mimosa, we’d have to head for the hard stuff. Citrus was an obvious choice to pair with the salty breakfast menu and gin was the bottle in the freezer. Here’s the fruit of our labor.

2 ounces Hendricks gin
4 ounces tangerine juice (or orange + lemon)
1 stalk muddled rosemary
orange vanilla seltzer (if you can find it- the polar brand is amazing; if not, a drop of real vanilla extract and seltzer)
ice

Muddle the rosemary. Pour all the ingredients in a large wine glass over ice. Enjoy with the savory olive bread french toast.