Instagram story viewer> @ginbeforebreakfast> Posts
Ginny - Gin Before Breakfast(@ginbeforebreakfast)'s profile avatar HD Profile

Ginny - Gin Before Breakfast

@ginbeforebreakfast

7.6K
followers
2804
following
Author of Barbie: The Official Cocktail Book
out May 13, 2025
Candy scientist by day, candy scientist with a cocktail by later that day
🌎Chicago, IL
POSTS STORIES REELS
New(ish) year, seems like a good time for a reintroduction. - I'm Ginny! I live in Chicago, and I've had this cocktail insta for about 5.5 years, started during the pandemic when I was stuck at home with a lot of free time and my husband's spirit samples from his job at the time. It's blossomed into an extremely fun hobby and creative outlet. - I wrote a cocktail book - the official Barbie cocktail book! It came out in May 2025. Never in a million years did I think I'd publish a book (let alone one for Mattel) but when I was approached for it all the pieces fell into place. - My background is in food science, specifically in the candy industry. After years as a product developer for major CPG brands I've moved into technical sales for ingredients in the candy industry. It's great. And that love of food and developing products is part of what drives me to come up with fun cocktails, especially extremely silly ideas like, say, a Scrub Daddy cocktail. In my spare time I love to bake and cook, go to barre classes, listen to music, and buy tickets to go see small bands that I love and then bailing at the last minute because I like to go to bed at 9pm. Anything else you want to know? Thanks for sticking with me this long, or welcome if you're a newer follower! by @ginbeforebreakfast
I am absolutely thrilled to finally announce Barbie: The Official Cocktail Book! You can find it wherever books are sold starting May 13th or preorder at the link in my bio. As someone who grew up with Barbie, I had so much fun putting this together and hope both cocktail and adult Barbie fans will love it. This book is filled with cocktails and mocktails inspired by the one and only Barbie, her iconic looks throughout the years, her signature color, and every corner of her world. It’s perfect for fans of the fashion icon, and ideal for gatherings, celebrations, and everyday entertaining. @runningpressbooks @barbie #barbie #cocktails #cocktailbook #cheers by @ginbeforebreakfast
I recently had the pleasure of attending the Candy Hall of Fame in Orlando. Yep, I work in the candy industry. One of the members inducted this year was Mike Sitarz from @elmerchocolate, a company that's been making candy for over a hundred years! When I first met him this summer he asked if I had any ideas for a cocktail inspired by their classic candy Heavenly Hash, and this is what I came up with. I'm really happy with how it turned out, though next time I make it I think I'd serve it in a rocks glass over clear ice instead of in a coupe. And since I know some of you are here for the dog content, you can also swipe for Mylo in his Halloween costume! Heavenly Hash • 2 oz cognac • 1⁄4 fl oz creme de cacao @tempus_fugit_spirits • 1⁄4 fl oz Lustau San Emilio Pedro Ximénez Sherry • 1⁄4 oz amaretto • 1 dash Peychaud's bitters • Pinch of salt Dip a glass (rocks or coupe) in marshmallow fluff. Stir all ingredients with ice until chilled and pour over clear ice or serve neat. by @ginbeforebreakfast
I'm trying to keep a regular posting schedule these days, especially since I have drinks from months ago that need posting. This one uses the incredible sweet corn pudding syrup I referenced in the post with the yellow background a few weeks ago. It was pre Mylo, so I've added some adorable pics of our new dog that you can swipe for! Oh yeah and I am absolutely too tired to come up with a better drink name. Blueberry Corn Thing • Handful of blueberries • .75 oz sweet corn pudding syrup • .75 oz lime juice • 2 oz gin Muddle blueberries then add syrup, lime, and gin. Shake with ice until chilled and fine strain over fresh ice. Top with whipped cream (preferably corn infused) and whatever relevant snacks you want. Sweet corn cream: 2 oz sweet corn syrup + 8 oz heavy cream. WHIP IT GOOD (I used my ISI!) by @ginbeforebreakfast
It's genuinely insane to me that it's nearly Halloween. I don't even know where the time has gone. Do I measure the seasons by what candy graces the shelves? Maybe. At any rate I do love candy corn. I also love espresso martinis and first may I just say, fuck the haters. If you don't like espresso martinis I'm going to assume that you either don't like coffee or that you've never had a good one. Many out in the world are made way too sweet. Or just badly in general. But there are plenty of great ones out there. To counteract the sweetness of the candy corn vodka and candy corn cream, I used the least sweet coffee liqueur on my shelf from @maplewoodbrew. I'd recommend it to anyone who finds most out there too sweet. Or if you just like coffee in general. For the candy corn cream and vodka both, I filled jars 1/4-1/3 of the way with candy corn, and the rest of the way with the liquid. Keep the cream in the fridge and the vodka on the counter, but for both shake periodically to speed up the dissolution. Candy Corn Espresso Martini • 1 shot espresso • 1 oz candy corn vodka • 0.5 oz Maplewood coffee liqueur • .5 oz simple syrup Shake with ice and strain into a chilled glass. Top with frothed candy corn cream and candy corn and take the photo super fast before the candy corn sinks. Hold near Mylo for a photo. by @ginbeforebreakfast
BIG ANNOUNCEMENT! We got a dog last week! His name is Mylo, he's a 4 year old min pin (probably), and he loves other dogs, is medium on people, and is very concerned about the other dog in the mirror that won't let him sniff his butt. Swipe for a picture! He'll be included in drink posts to come, but the below I made several months ago so he's obviously not in the cocktail photo itself. Hopefully this weekend I can get to making some that he's in! A little while ago I posted a cherry gimlet using freeze dried fruit, so here's an experiment I did with freeze dried strawberries comparing against fresh in a daiquiri! To keep the variables to a minimum I added water to the freeze dried version to compensate, and weighed the ice I used for shaking. Left is freeze dried, right is fresh. The freeze dried berries I used were a little on the older side (I think this is the main reason for the color difference) but the flavor was still great. I'd say the main difference between the two was that the fresh one did taste a bit more fresh, and the freeze dried one had a bit more in the way of jammy notes. Strawberry Daiquiri - two ways 2 oz Trovador silver rum .75 oz simple .75 oz lime Either 46g strawberries or 4.5g freeze dried plus 41g water Combine all ingredients and blend until smooth, then add 150g ice and shake until chilled. by @ginbeforebreakfast
I made a lot of sweet corn cocktails recently but this might be my favorite. Sorry to all those sweet corn cocktails yet to come. They were tasty too but I mean. Espresso martini. That's my jam. And it came with a lil sweet corn pudding snack! And tons of whipped cream! Sure, maybe it's more of a dessert than a cocktail. The stakes here are really low. Call it what you want. Check out my last post for the sweet corn syrup recipe!   Sweet Corn Espresso Martini 1 shot espresso 1.5 oz vodka .75 oz coffee liqueur .5 oz sweet corn brown sugar syrup .25 oz Nixta licor de elote .5 oz heavy cream Dash of Mexican chocolate bitters Sweet corn whipped cream: 2 oz sweet corn syrup + 8 oz heavy cream (or scale accordingly) by @ginbeforebreakfast
I made sweet corn pudding last month after seeing @matchabzzz do a cornbread syrup and getting inspired! Also I wanted to eat sweet corn pudding. Plus ribs were on sale at the Jewels so I made ribs too. It was a great day. So anyway I turned a bit of the pudding into syrups, some using brown sugar and some using white (recipe below, same ratios for the white sugar version, just using... You know). It fucking slapped. The white sugar version tasted more like what I was going for, but the brown sugar was also incredible and reminded me of candy corn. I put both into many drinks that you'll see in the weeks to come, but first here's a julep to show off the most beautiful julep cups ever made, courtesy of @bullinchina! Sweet Corn & Peach Julep • 12 mint leaves • Slice of peach • 1/2 oz brown sugar corn pudding syrup • 2 oz bourbon • Angostura bitters • Corn pudding and slice of peach and mint garnish Muddle mint and peach in julep glass. Add the other liquids, stir a bit, and top with crushed ice. And snacks. Brown Sugar Corn Pudding Syrup • 150g brown sugar • 150g hot water • 200g sweet corn pudding Combine. Blend and strain. by @ginbeforebreakfast
UGH okay I finally edited the photos from a month ago so I guess I should start posting them now. But I'm also heavily invested in my embroidery so obviously swipe for that. This is iced chocolate! It's fucking amazing and not a cocktail. But you can also add an ounce of Branca Menta and froth it together before adding ice and then it's a cocktail and minty and delicious. Iced Chocolate • 12 oz milk • 1T Cocoa powder • 1T granulated sugar • 4 oz chocolate (not chocolate chips, pick a bar you like since this is what drives the flavor) • 1 tsp vanilla • Pinch of salt Heat and stir milk, sugar, salt, and cocoa powder together until it begins to simmer. Turn off heat and add the chocolate, let sit for a couple minutes, and stir until it has melted in. If it's hard to get it completely smooth use an immersion blender to fully combine. Cool slightly and serve over ice. Or not over ice. But maybe over ice is what makes it Iced, vs just Cold Chocolate. Fun fact: if you chill the iced chocolate TOO long (like, letting it get properly cold in the fridge) it turns into a near pudding like consistency. So yeah, I think cooling slightly at room temp then chilling all the way over ice seems to be the way to go. You can also use a milk frother to fluff it up if it is too pudding. by @ginbeforebreakfast
I continue to drag my feet on editing cocktail photos and writing posts for this page in favor of my other five new hobbies. Lately I've been diving into embroidery and oh my god I'm obsessed with it. It's so simple and mindless and great. I'm going to try adding beads next. (Swipe to see some of how I've spent my time...) But you're probably here for the cocktail. I'm 90% sure this was a Malört Last Word (so just look up a last word and sub the malört in for chartreuse) as I didn't write down the recipe. It's a pretty safe assumption though. Anyone else finding fun new hobbies lately? Fancy @jeppsonsmalort bottle by @tinyrhinies by @ginbeforebreakfast
I WILL absolutely edit and post the drinks I made a couple weeks ago soon. I will I will I will. Or at least I'll edit the photos. Or maybe I'll look at the photos again and then get distracted by one of my other many new hobbies. This cocktail is one I actually made over a YEAR ago. June 2025. Holy crap. I just really didn't want to edit this post. But, it's worth getting it out there while the weather is still frozen drink friendly! I have it in my notes titled "Miami-ish Vice" and I refuse to give it a better name. Instead of strawberries for the red portion I used raspberries. What! Mind blowing. Whatever, it was excellent. I highly recommend mixing the liquid portion of each part in advance and storing in the freezer for a min of 4 hours, or even overnight, so the drink stays frozen longer. Other than that, the instructions are just to blend each one up and pour into a glass! Voila. Happy summer, while it is still summer. Pineapple • 2 oz rum (Havana club) • 1.5 oz pineapple juice • 1.5 oz cream of coconut • .5 oz lime juice • 1 pineapple ring (about 50 g) • 150 g ice Raspberry • 2 oz rum • 1 oz lime • 1 oz simple • 50g raspberries • 150 g ice by @ginbeforebreakfast
I eventually will edit and post all the drinks made a couple weekends ago. They're pretty cool. But I've been dragging my feet on posting some of the cocktails I made back in APRIL so this is me trying to post some of the backlog. I recently (ish) discovered that when certain produce is not in season, freeze dried fruit is an EXCELLENT substitute. It's funny posting this now when you actually *can* get good produce but hey, eventually you'll be longing for a cherry cocktail and won't want to spend $8/lb on mediocre fruit. By blending (you know, in a blender) all the ingredients prior to shaking with ice, you'll get the most out of the freeze dried fruit, though I've also tried muddling/crushing it prior to adding any liquids. This works okay with some freeze dried fruit and they turn into a powder, but if they have taken in even the least bit of moisture they just crush down without crumbling. But the final flavor is excellent and absolutely holds up against versions using fresh fruit! Freeze-dried Cherry Gimlet • 4 oz gin • 1.5 oz lime juice • 1.5 oz simple syrup • 12 g freeze dried cherries • 45g water Blend. Shake with ice. Fine strain. Make a mess. (I made a mess.) by @ginbeforebreakfast

Download All

Save the photos and videos currently loaded on this page.

0Photos
0Videos
Ready to download 0 / 0

Keep this tab open until your download is ready.
back to up