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.
- 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.
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.
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.