Breakfast and martinis? I know, this sounds like a bit of an oxymoron, but stay with me because I promise it’s worth it.
I’d heard of this recipe a while ago, and had completely forgotten about it until recently when Cameron and I were at one of our favourite cocktail bars (The Portobello Star) when I saw it at the back of their drink menu and decided to finally give it a try.
One of my favourite things to use in cocktails in jam because it’s such a fantastic shortcut. I’ve posted several cocktail using it as a shortcut (including the clover club and the cherry old fashioned), but when I was doing a bit of research around the Breakfast Martini I found out one of the creator’s (Salvatore Calabrese) was similarly inspired– there’s an earlier version of this drink that appears in the Savoy cocktail book.
Here is the recipe for Calabrese’s version, which I’ve amended slightly:
• 1 tsp orange marmalade (thinly sliced is best)
• 2oz gin
• 1 tbs leon juice
• 1/2 oz cointreau
- Add marmalade and gin in the base of a cocktail shaker
- Add lemon, cointreau, and ice, then shake thoroughly to combine
- Strain into a cocktail glass and garnish with an orange wheel (or with a small piece of toast for effect)
I love the combination of citrus and gin, and this is an especially lovely one. While the original recipe calls for triple sec, you could also use cointreau like I did, as either will produce a similar result. The lemon is nice because it cuts through the sweetness and makes for a well-balanced drink.
While I certainly don’t recommend these for actual breakfast, brunch with friends may be another story. But even at a more normal cocktail hour these are just as good.