This Breakfast Martini recipe from Fortunate Son in Sydney is given a lift and a hit of fizz, thanks to the inclusion of French champagne.
This Breakfast Martini recipe from Fortunate Son in Sydney is given a lift and a hit of fizz.
Created by Salvatore Calabrese, one of the bartending world’s biggest names and a leading light of the cocktail world from the 1990s to today, the original Breakfast Martini recipe comes to us from the late 1990s.
That was a time when any drink served up in a martini glass would have the suffix Martini, or -ini, added to it. For the most part, the drinks of this era are not true Martinis — there’s no vermouth within miles of the Appletini, say — and nor is the Breakfast Martini.
It’s a classic, Sour-style drink, and the way they make it at Fortunate Son in Sydney is with a simple three-two-one ratio: three parts gin, two parts lemon juice, one part sweetener in the form of Cointreau.
Add to that a whack of marmalade, and you’ve got yourself a Breakfast Martini. The folks at Fortunate Son take this one fancy step further, though: they top it all off with a splash of French champagne, an addition that we think that the dapper Calabrese would approve of.
- 45ml Fords Gin
- 30ml lemon juice
- 15ml Cointreau
- 1 barspoon marmalade
- Top with Moet NV
- Garnish with an orange twist
- Add the marmalade, gin, lemon juice, and Cointreau to a shaker and mix together.
- Fill shaker with ice, shake and strain into a chilled cocktail glass.
- Top with champagne. Garnish with an orange twist.
If instead you’d like to make it the way Calabrese does, you’ll want to adjust the recipe to use 50ml of gin, and 15ml each of lemon and Cointreau.