Spring Brunch Classics from The Godfrey Hotel Chicago
Raspberry S’Mores French Toast from The Godfrey Hotel Chicago
(serves 3-4)
Dish Ingredients:
Thick sliced Brioche bread
Marshmallows (recommended smaller)
Fresh strawberries
Fresh blueberries
Powdered sugar
Egg Batter Ingredients:
8 whole eggs
½ c and 2 tbsp of milk
½ c of powder sugar
1 ½ tsp of cinnamon (powder)
Method:
Crack eggs and whip until smooth, then add sugar, cinnamon, and milk. Whip until mixed well.
Raspberry Jam Ingredients:
8 oz of raspberries
4 oz of granulated sugar
½ c of water
Method:
Cook the raspberries on medium high temperature until they begin to boil, then add the water and sugar. Cook until it reaches a syrupy consistency.
Chocolate Syrup Ingredients:
½ c chocolate chips
¼ c milk
Method:
Melt the chocolate in a pot and stir in the milk. Add butter to a frying pan. Soak one side of the bread in the egg batter and put on the frying pan. Cook both sides until the egg is fully cooked on the bread. Remove from the pan and plate. Top with marshmallows, the raspberry jam and chocolate syrup, then sprinkle strawberries and blueberries on top, and dust with powdered sugar.
Grapefruit Spritzer from The Godfrey Hotel Chicago
This cocktail has floral hints of elderflower, is made with a delicate touch of sparkling Italian wine, and a splash of grapefruit.
Method:
If you have a cocktail shaker, add ½ oz St. Germain Elderflower Liqueur, 1 ½ oz Ketel One Botanical Grapefruit Rose, 1 ½ oz grapefruit juice, ¼ oz lemon juice, and ¼ oz simple syrup (50/50 mixture of sugar and water, boiled in a pot then cooled) into a shaker. Shake them all together, then pour over fresh ice. If not, stir the ingredients once you’ve poured everything into a tall glass. Once stirred, fill a wine glass with ice and add all ingredients. Top with Prosecco. Use a grapefruit peel garnish! Use a peeler and cut a long peel. Rim the glass with the rind and twist into the glass to express the grapefruit essence. Serve chilled!
The Ambassador Negroni from The Godfrey Hotel Chicago
The Ambassador Negroni is a riff on the classic cocktail made with just three simple ingredients.
Method:
Combine 1 1/2 oz of tequila, 3/4 oz of Campari, 3/4 oz of the Spanish liqueur, and Licor 43, then stir with ice. Strain into a rocks glass over fresh ice. Finish the cocktail with an orange peel garnish. You can use the same steps to create this garnish as you used to create the grapefruit garnish in the Grapefruit Spritzer.