The Breakfast Martini

Wake up to something magically taboo.
 

Marmalade cocktails have been around for a long time but the decadent breakfast martini was invented by Salvatore Calabrese in the Lanesborough hotel in London in 2000. It involves gin, marmalade, lemon juice and Cointreau or Triple Sec.

  
Those nice people at Fragata sent me a jar of Marmalade from their native Spain. It tasted so good I had to alter Mr. Calabrese’s famous recipe in order to use more of it, made with Seville oranges.

  
In addition to marmalade you will need the juice of half a lemon.

  
Cointreu or Triple Sec (I found some in one of the secret alcohol cupboards we have in our house).

   
And of course, some gin, which we always keep in our freezer.

  
Muddle, stir then shake the following ingredients in a cocktail shaker (or a simple jam jar if you don’t have one of those):

  • 1 tbsp marmalade
  • 1 tbsp lemon juice
  • 1 tbsp Cointreu
  • 120ml gin

These measures serve approximately 140-150ml – enough for one large martini or two small ones.

Strain the ingredients into a chilled martini glass. Leave out the ice, but be sure to get some of those luscious marmalade strands into the drink.

 As a garnish, you can use a strip of orange peel dropped into the drink, a slice of fresh orange, or as I have opted for in this case, a whole crystallised/candied orange slice.

You can also use a triangle of toast with some marmalade spread on it, which provides a nice contrasting crunch to the jellied drink.

Note that texture is an important and striking element of this drink which sets it apart from other martinis. 

  
Here’s a toast garnish I made with jam a year ago, although I don’t think it’s quite as visually appealing as the breakfast martini equivalent.

  
For extra morning decadence you could also serve additional crystallised/candied orange slices dipped in dark chocolate (available online from Tobermory Chocolate who deliver all over the world). I would save this for a special occasion, like a birthday or Christmas for example.

  
The cocktail also makes a nice shorter drink over ice. Here I used my previously purchased spherical ice makers.

Despite being a breakfast cocktail, it’s a very nice after-dinner drink to have by the fireside as well.

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A hot drink for a cold

Two days later and I’m still sick, at home, restless but lethargic at the same time. So here is a post about a hot drink I made to try and alleviate some of my cold symptoms.

You will need:
-Lemon
-Ginger
-Garlic
-Hot water
-Turmeric (optional)
-Chilli flakes (optional)
-Whisky or brandy or rum (optional)

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Take a piece of ginger around the size of your thumb. Use a spoon to scrape off the skin.

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Use a Japanese grater (one of my favourite kitchen utensils) and grate the peeled ginger to release all the juice. Squeeze out then discard the fibrous pulp.

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Pour the fiery ginger juice into a cup.

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Juice a lemon and add the juice to the mug.

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Peel then coarsely cut a single clove of garlic. Add the pieces to the cup.

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Add 1-2 teaspoons of honey.

Then, depending on your preferences you can add one or more or none or all of the following:

-1/2 a teaspoon of turmeric powder
-A pinch of chilli flakes
-A dash of whisky, brandy or rum

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It looks fairly alarming.

Top up with hot water, just off the boil, and stir to dissolve the honey and let the flavours diffuse into the drink.

Sip it slowly and be sure to eat/swallow the garlic. Yes it may give you very strong breath but if you’re feeling sick you should be in quarantine anyway.