The Curious Bartender Volume II by Tristan Stephenson

Author:Tristan Stephenson
Language: eng
Format: epub
Publisher: Lightning Source Inc.
Published: 2018-11-13T16:00:00+00:00

WILBURY SPIRIT

200 ml/6¾ fl. oz. VSOP Cognac (try Hennessy or Frapin)

125 ml/4¼ fl. oz. Sherry-Cask Single Malt Whisky (try Glenfarclas 15 or The Macallan

12) 75 ml/2½ fl. oz. Aged Rhum Agricole (try Rhum JM or Trois Rivières)

75 ml/2½ fl. oz. Citrus Vodka (try Belvedere Citrus or Ketel One Citroen)

25 ml/¾ fl. oz. Absinthe (try La Clandestine or Jade

1901)

Makes 500 ml/17 fl. oz.

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GIN r

BREAKFAST MARTINI

50 ml/1⅔ fl. oz. Beefeater 24 Gin • 15 ml/½ fl. oz. Cointreau

15 ml/½ fl. oz. Lemon Juice • 10 g/⅓ oz. Orange Marmalade

Add all the ingredients to a shaker and give them a good stir with a spoon to break up the marmalade. Next add the ice, and shake well for 10 seconds. Double-strain into a chilled Martini glass and garnish with a thin twist of orange zest.

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If you ask me, there’s nothing wrong with drinking a regular Dry Martini for breakfast, but I can certainly see why a double measure of slightly diluted gin and whisper of vermouth might not fit into everyone’s morning routine (must be the olive garnish). Perhaps that’s why, in 1996, Salvatore ‘The Maestro’ Calabrese developed a slightly more accessible companion to a bowl of cornflakes.

Salvatore was running the Library Bar at the Lanesborough Hotel in London at the time, and I guess there’s no better place to serve a breakfast cocktail than in a posh hotel bar. The drink was well received, so when Salvatore went to New York the following year to promote the launch of his book Classic Cocktails, he convinced legendary bartender Dale DeGroff to let him serve it at New York’s Rainbow Room bar. According to Salvatore, ‘Dale thought [he] was mad using marmalade in a cocktail.’

The drink bears a good deal of resemblance to at least two classic Savoy drinks that also feature in this book. First is the Corpse Reviver No. 2 (see pages 114-5), where the similarly bracing tang of sweet and sour places the Breakfast Martini firmly in the pick-me-up category of mixed drinks for the morning after the night before. Second is the White Lady (see pages 118–9), the difference here being the lack of egg white (which most agree is essential to a White Lady) and the inclusion of marmalade, with a slight fiddle with the ratios to accommodate it.

But that’s not the only Harry Craddock drink that this drink is related to. There’s also the Marmalade Cocktail. Originally printed in Craddock’s famous 1930 work The Savoy Cocktail Book, the Marmalade Cocktail was intended to serve six people. Craddock remarked: ‘By its bitter-sweet taste this cocktail is especially suited to be a luncheon aperitif.’ The drink called for ‘2 Dessertspoonful [sic] Orange Marmalade, The Juice of 1 big or 2 small Lemon, 4 Glasses Gin’, to be shaken and garnished with a twist of orange.

Personally, I find the Marmalade Cocktail a little too tart. A glug of sugar syrup soon sorts the problem out, or the other option is a splash of triple sec. Of course, by that point you’re drinking a Breakfast Martini.

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