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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How to make a very simple lemon drop martini

  

Quick and easy; serves one.

  

Juice a fresh lemon.

 

Add 3-4 teaspoons (or to taste) of sugar. Stir until the sugar has dissolved. If you have time, place the mixture in the freezer for 20 minutes, or the fridge for an hour.

Into a martini glass pour a dash of vermouth, then equal measures of chilled vodka/gin and the lemon mixture.

Stir then serve with a strip of lemon peel as a garnish.

 

There are other variations which include triple sec, or you could rim the glass with sugar (as I did in the first picture), but otherwise, this is the fastest, easiest recipe I know. If you feel more adventurous try the Lemon Drop Martini with Foam or my own creation the Lemon and Lime Drop Martini.

Enjoy!

The Lemon Drop Martini with Foam

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This is a slight variation on a classic American cocktail. I first encountered the Lemon Drop in New York. A barman asked me what I wanted and I said I felt like something strong and astringent. It’s a very simple combination of sweet and sour, and it’s easy to make at home. Leave out the egg white and the frothing process in this recipe if you want an even simpler drink. For two martinis you will need:

* The juice of 1 lemon
* The white of 1 egg
* Sugar
* Sweet Vermouth
* Gin or vodka (it’s more conventional to use vodka)
* Chilled martini glasses

– Pour the lemon juice and 2 measures of vermouth into a large cup
– Add 2 teaspoons of sugar and stir until dissolved
– Pour the mixture into a bowl and add the egg white
– Beat well until the mixture is thoroughly blended and a thick, velvety foam has formed on top of the liquid
– Rim the martini glasses with sugar
– Using a spoon or fork to hold back the foam, pour the liquid into the martini glasses, about half way up.
– Fill up the rest of the glasses with gin or vodka, leaving a space of around 3-5mm. Lightly stir the mixture.
– Pour over the foam until it has covered the top of the drink and reached the rim of the glass
– If you like, you can sprinkle some grated lemon rind over the top of the foam to add even more zest, although I preferred it without

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The drink is sweet and sour with contrasting textures of sharp zesty alcohol, rich foam and the crunch of the sugar rim.

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