A marmalade-infused martini you say? That’s very English of you!
With the Boks having had the English for breakfast after beating their side in the Rugby World Cup semifinal recently, we thought a nod to the great English Breakfast would be in order. The Boks got the gold? Well so did we with our Gold Award winning Cloudburst Gin.
And so it is that the oh-so-quaint-but-oh-so-posh mingling of a dollop of marmalade and a splash of gin made its way to our breakfast table. Behold, the golden Breakfast Martini!
This sweet and sour blending was first introduced to the world in the mid 1990’s by Italian-born Salvatore Calabrese, bartender at the renowned Library Bar at the Lanesborough Hotel in London. The story goes that as Salvatore (more used to having a shot of espresso for breakfast than toast), shared a typical English breakfast of toast and marmalade with his wife, suddenly struck on the idea to infuse a martini with marmalade. Experiments ensued, tastings were had and ultimately a true “morning star” was born.
Once introduced to the world this breakfast cocktail not only grew in popularity but birthed a whole generation of cocktails using preserves, like the Cosmonaut, which features a dash of raspberry jam.
To recreate the Breakfast Martini, a beverage even Paddington Bear would be proud of, follow our recipe below:
Ingredients
50 ml Cloudburst Gin
15 ml Cointreau French Orange Liqueur
15 ml freshly squeezed lemon juice
1 teaspoon orange marmalade (for best results select a high quality, no-peel or fine-peel marmalade)
Ice
Garnish:
Orange peel twist, strawberry or thin triangle of toast to slot on the rim
- In a cocktail shaker stir the gin and a spoonful of orange marmalade
- Once marmalade is dissolved add ice, Cointreau and freshly squeezed lemon juice
- Shake all ingredients vigorously
- Strain into a martini glass
- Garnish with orange peel twist, strawberry or slot a thin triangle of toast on the rim
Cheers to a great morning!
