It’s hard to believe, but once upon a time cocktails were considered a morning drink; a bracer against the forthcoming day. I don’t know about you, but I prefer a hot cup of coffee.
The Breakfast Martini, however, comes with no requirements on the time of its consumption. The name is derived from one of its ingredients: orange marmalade, toast’s best friend. The drink is the most famous cocktail invented by Salvatore Calabrese, one of England’s top barmen and mixologists.
Jams and marmalades have been used infrequently in cocktails, dating at least back to the 1920s: There is a recipe for the Marmalade Cocktail in the Savoy Cocktail Book of 1930. That drink is actually pretty similar, but not quite as delicious, as the Breakfast Martini.
Nowadays, home cooks are going wild for canning, making jams, jellies, and marmalades in an attempt to eat local and keep the fruit and berry flavors fresh year-round. Much like flavored syrups used in cocktails, these preserves contain fresh ingredients and sugar. It’s a wonder we don’t see more of them used in drinks.
Consider the Breakfast Martini as a starting point for experimentation, or as motivation to finally start canning your own preserves. Nobody will judge you for making jam at breakfast. Sipping a cocktail with your Wheaties is another thing entirely.
Adapted from Salvatore Calabrese
2 fl. oz. Gin
.75 fl. oz. Cointreau
.75 fl. oz. Fresh Lemon Juice
1 tsp. Orange Marmalade
Add all ingredients to an ice-filled shaker. Shake and strain into a cocktail glass. Garnish with a strip of orange peel.