Brunch included a great variety of dishes from the IO Rooftop Lounge menu. But first, we had to start off with a cocktail! This 'Gin Gin Mule' made with Tanqueray No. Ten is a delicious spin on the Moscow mule. It's a nice cross between a mule and mimosa that's extremely refreshing with passion fruit juice, elderflower liqueur, ginger juice, coconut cream and a splash of water . It's so good that IO Rooftop Lounge has added it to their cocktail menu - if you're in the area,it's a must try!
For brunch, I had to whet my palate with a fresh Green & Berry salad, made with mizuna, mustard greens, blueberries, strawberries, raspberries and blackberries. To tie it all together, a shallot & honey vinaigrette dressed the salad.
If you know me well enough, I can't pass on the opportunity to have a benedict for brunch! That said, I ended up ordering the Steak Benedict which I loved. This twist on the classic was made with free-range beef, two poached eggs, and hollandaise sauce.
Do you know the best part of any benedict is? It's that moment when you break open that delicately poached egg to let that rich yolk run all over... yesss!
And if you've noticed that refreshing green cocktail in the background of the above photos, that's The Green Machine. Another featured cocktail by Tanqueray No. Ten made combined with 'green juice', cucumber, lime and mint! I really enjoyed it and if you're looking for a new cocktail to try out this summer, I have the recipe to share too...
Tanqueray No. TEN cocktail: The Green Machine
recipe from Tanqueray
Garnish:
Cucumber slices
Lime wheel
Fresh mint leaves
Lime wheel
Fresh mint leaves
Combine Green Machine juice and Tanqueray No. TEN in a shaker and stir. Strain over ice and garnish with cucumber slices, lime and mint sprig.
* You can also make your own green machine juice by combining fresh kale, spinach, apple and lemon in a blender until smooth and using 3oz for the cocktail above.
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