Alcohol-Soaked Parfaits Because Friday Is A State Of Mind

By Betchy Crocker

It's only Tuesday but this week feels so fucking long, and we know we’ll be celebrating the end with dranks tonight. Of course, that means we will need recovery fuel for tomorrow morning. Enter the alcoholic parfait.

You may be saying, “No, parfaits can't be alcoholic.” Yah well we thought tequila wasn’t good for us either, but, once again, science proves us all wrong.

We give you the alcohol-laced parfait: our new favorite breakfast staple. You know it’s good, because we used Martha Stewart’s recipe for wine poached apricots then just like, built on it with a parfait.


  • 1 ½ cups Gewurztraminer wine – if you cant find this hard-to-pronounce shit, grab the sweetest bottle of Reisling you can find
  • ¾ cup sugar
  • 10 green cardamom pods
  • 5 whole star anise
  • 3 strips fresh lemon zest
  • 2 cups dried apricots
  • Grand Marnier for sprinkling
  • 2 cups vanilla flavored granola with almonds
  • 6 cups plain Greek yogurt

Grab a saucepan and bring the wine, ¾ cup water, the sugar, cardamom, star anise, and lemon zest to a boil over medium high heat. Cook and stir until the sugar dissolves. Add in the apricots, cover the saucepan with parchment paper, and simmer until the apricots are soft and fat—like you will be in a few months. Set aside to cool.

Grab a few parfait glasses—six to be exact. On the bottom, layer in the alcohol-ish apricots. Dash in a teaspoon of the Grand Marnier for an extra alcohol kick. Top with a layer of the vanilla granola. Finally, top that with the Greek yogurt. Repeat the layering—apricots, Grand Marnier, granola, yogurt—until you get to the top of each glass. Sit with a spoon and nurse your hangover in style.  




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