Breakfast Martini
Gin, orange liqueur, lemon and a spoon of orange marmalade. Created at the Savoy in 1996.
Shaken · Coupe · Medium · about 3 minutes · about 23% ABV
Ingredients
- 50 ml Gin
- 15 ml Triple sec / Cointreau
- 15 ml Fresh lemon juice
- 10 ml Orange marmalade
- Orange peel (garnish)
- Toast (garnish)
Method
- Chill the glass
- Pour 50 ml gin into the shaker
- Pour 15 ml Triple sec / Cointreau into the shaker
- Add 15 ml fresh lemon juice
- Pour 10 ml orange marmalade into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Stir the marmalade into the gin first so it dissolves.
About the Breakfast Martini
Created by Salvatore Calabrese at the Library Bar of the Lanesborough Hotel in London in 1996. The story goes that his wife made him toast and marmalade, and he thought of putting the marmalade into a drink.
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Breakfast Martini FAQ
What's in a Breakfast Martini?
50 ml gin, 15 ml triple sec / cointreau, 15 ml fresh lemon juice, 10 ml orange marmalade, garnished with orange peel and toast.
How strong is a Breakfast Martini?
About 23% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Breakfast Martini?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Breakfast Martini in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
