On Wednesday I wrote about marmalade mixology and the rich, alluring flavor this breakfast-table staple can bring to cocktails. Here's perhaps the best example of this type of cocktail: the Breakfast Martini.
Developed by London bartender Salvatore Calabrese, the Breakfast Martini takes a basic gin sour and amps up the citrus component in three ways. First, Calabrese incorporates a crisp backbone of orange flavor with Cointreau; second, he adds richness and a bitter edge with a dollop of orange marmalade; and third, he finishes the drink with a spray of oil from a swath of fresh orange zest.
Gentle and flavorful, the Breakfast Martini is enjoyable at any time, but it's especially well-suited as a brunch cocktail. And while the use of "martini" in the name is all kinds of verboten among cocktail purists, this is such a tasty drink that we won't get hung up on semantics.
- 1 3/4 ounces gin
- 1/2 ounce fresh lemon juice from one lemon
- 1/2 ounce Cointreau
- 1 teaspoon orange marmalade
- Quarter-sized piece of orange zest, or strip cut with a channel knife
Combine gin, lemon juice, Cointreau, and marmalade in cocktail shaker and stir to break up marmalade and mix it with the liquid ingredients. Fill shaker with ice, shake well for 10 seconds, and strain into chilled cocktail glass. Squeeze orange zest over drink so orange oil sprays over surface. Drop orange zest into cocktail to garnish, and serve.