Breakfast Martini

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

This brunchified take on a Martini was created by Italian bartender Salvatore Calabrese (known in the industry as “The Maestro”) at The Library Bar in the Lanesborough Hotel in London in 2000. Calabrese’s Martini gets its unique flavor from a bar spoon of orange marmalade, which was inspired by the Marmalade Cocktail featured in Harry Craddock’s Savoy Cocktail Book. Made with gin, Cointreau and lemon juice, the cocktail is essentially a lighter, brighter and sweeter Martini. The addition of orange marmalade not only adds a touch of bittersweetness, but it also adds depth and texture. The perfect replacement for your Sunday morning Mimosa, this cocktail is like a Corpse Reviver No. 2, but without the hit of anise from the absinthe. Even if the drink is not on the menu at your favorite brunch spot, any bartender worth their merit will know how to mix up Calabrese’s classic.

When it comes to choosing a gin, opt for a London Dry style to keep the cocktail light, citrusy and not too boozy. Some of our favorite bottles to use are Greenhook Ginsmiths American Dry gin (crisp, bright and floral), Ford’s London Dry gin (citrusy, clean and minimal), and Sipsmith London Dry (juniper-forward and herbaceous). When selecting an orange marmalade, buy something local if you can. What’s most important is that the marmalade doesn’t have artificial ingredients or corn syrup—it can drastically alter the flavor of the cocktail and increase the sweetness.

Breakfast Martini

Sour, Sweet


  • 2 oz Gin
  • 0.5 oz Cointreau
  • 0.75 oz Lemon Juice
  • 1 bar spoon Orange Marmalade
  • Orange spiral, for garnish


Step one

Add the gin, lemon juice, Cointreau and orange marmalade to a shaker tin. Add cubed ice, seal and shake.

Step two

Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass.

Step three

Garnish with a long spiral of orange zest.

Contributed by Supercall