One of my favorite neighborhood brunch joints here in Portland, Oregon is Toast. It's a cozy, boozy place—they give you the option of ordering your mimosa by the pint(!)—and they have a great breakfast cocktail menu.
This drink is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
Such a simple drink, too: just a hearty glug of rum over ice, a splash of apricot nectar and a spritz of fresh-squeezed lime juice, topped off with ginger beer. Stir, sip and enjoy with the hanger-steak-and-eggs (or the curried tofu scramble.)
Get the Recipe
About the Author: Portland, Oregon native Heather Arndt Anderson is the author of the food blog Voodoo & Sauce. She was recently published in the Food Cultures of the World Encyclopedia, for which she penned the Pacific Northwest chapter.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.