Breakfast Martini
Ingredients
- 1 barspoon Orange marmalade
- 1 2⁄3 oz Tanqueray London Dry Gin
- 1⁄2 oz Cointreau triple sec liqueur
- 1⁄2 oz Lemon juice
Method
Glassware:
Serve in a Martini glass
Prepare:
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of orange zest twist and slice of toast.
Method:
- STIR marmalade with gin in base of shaker until it dissolves.
- Add other ingredients, SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and discard.
- Garnish with a slice of toast on the rim.
History:
This neo-Martini was created in 1996 by bartender and long-term President of the United Kingdom Bartender's Guild, Salvatore Calabrese.
Being of proud Italian descent, Salvatore usually has little more than a swift espresso for breakfast. However, one morning, Sue, his English wife, insisted he sit down for breakfast and served him toast and marmalade. Salvatore came up with the idea for his Breakfast Martini while enjoying the tangy preserve-covered toast and took the jar to work with him. Later that day, at London's Library Bar in the Lanesborough Hotel, he perfected his signature cocktail.
Coincidentally, Harry Craddock's 1930 The Savoy Cocktail Book includes a recipe for a "Marmalade Cocktail" that's very similar to Salvatore's Breakfast Martini. However, Salvatore says that the inspiration for his drink was the hearty English breakfast and not the classic English bartending book.
Review:
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose "fine cut" or even "no peel"/"shredless" orange marmalade.
