Ginuary 15th: Breakfast Martini.

This year is the first year of Ginuary where I’ve been presented with some fairly well-known gin concoctions, done a quick check to see if they’ve been already ticked off the list, and discovered that they haven’t been. Unblogged territory. The gin sour on the 5th was a startling discovery, and more recently I realised I hadn’t yet done a breakfast martini yet, either.

But thank gosh for the latter, because had I already done one, it surely would have been with a lesser marmalade. You see, I’ve only just procured a jar of joy and wonder. What am I talking about? I’m talking about Four Pillars Gin’s Breakfast Negroni.

 
image

 
What’s up with this marmalade? Does it have gin in it? Not exactly, no—but that’s part of the beauty of it. Breakfast Negroni is made from the oranges that Four Pillars use in their distillation for their delicious Rare Dry Gin. Yep, whole oranges make up one of their ten botanicals! And the guys got very “waste not, want not”… and Breakfast Negroni was born. Now, it’s named so because it does contain a splash of Campari, and I guess technically it contains gin, if the distillate had to pass through the oranges-cum-marmalade to become gin.

But it didn’t seem right to just have marmalade on toast for a day of Ginuary (though I won’t lie, I would have totally done this if I could have justified to my brain that this was absolutely a gin product, not a byproduct…). Then I narrowed my eyes, did a quick search through the site, and—baffled and yet delighted—made myself a breakfast martini.

Breakfast Martini

  • 60ml gin
  • 22.5ml fresh lemon juice
  • 22.5ml Cointreau or triple sec
  • 1tsp orange marmalade

 
Shake ingredients with ice and double strain into a chilled cocktail glass. Garnish with a coin-sized piece of orange rind or a strip of zest, first squeezed over the drink. (I also quickly rimmed the glass with the squeezed rind.)

 

image

For a drink with no sugar syrup, the breakfast martini is surprisingly sweet, but also nice and tart on the tastebuds. It doesn’t have to be a brunch cocktail, and yet because of the marmalade ingredient it’s often on brunch cocktail lists. I’m not complaining. I had to stick to this trend and have mine with breakfast (marmalade on toast, of course).