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