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Breakfast Martini

breakfast martini and toast

The Breakfast Martini is a modern masterpiece that redefines the morning cocktail experience. What sets this concoction apart is the secret ingredient: a spoonful of orange marmalade. Its bittersweet essence intertwines with the spirits, creating an unparalleled depth, an intriguing play of sweet and tangy notes that linger delicately, leaving a memorable impression.

The simplicity of its preparation belies the complexity of its flavor profile. A few common bar staples transform into a drink of indulgence—gin, orange liqueur, lemon juice, and that touch of marmalade. Some interpretations may weave in additional layers like frothy egg white or the golden sweetness of honey, each nuance contributing to its allure.


If you’re a gin lover, you’ve probably heard of the Breakfast Martini. This classic cocktail was created in 1996 by Salvatore Calabrese at the Library Bar in the Lanesborough Hotel in London, England. Calabrese, an Italian-origin bartender, was inspired by his wife’s marmalade on toast and created a cocktail that incorporated the flavors of marmalade.

The Breakfast Martini quickly became a hit, and it was included in the Savoy Cocktail Book by Harry Craddock. The recipe for the cocktail calls for London dry gin, orange liqueur, lemon juice, and marmalade. The cocktail is shaken with ice and strained into a chilled martini glass. The use of London dry gin in the cocktail gives it a juniper-forward taste, which pairs perfectly with the citrus notes from the lemon juice and orange liqueur.

How to Make It

breakfast martini and toast

Breakfast Martini

Yield: 1
Prep Time: 3 minutes
Total Time: 3 minutes


  • 1 ½ oz London Dry Gin
  • ½ oz Cointreau or triple sec
  • 1 tablespoon shredless orange marmalade
  • ¾ oz fresh lemon juice
  • Orange twist or slice of toast for garnish


  1. Before you start making your Breakfast Martini, chill your Martini glass by placing it in the freezer for at least 10 minutes.
  2. Next, add the orange marmalade and lemon juice to your cocktail shaker. Use a barspoon to stir the mixture well to loosen up the marmalade.
  3. Add the London Dry Gin and Cointreau or triple sec to the shaker with ice. 
  4. Shake vigorously for about 15 seconds to combine the flavors and chill the drink.
  5. Double-strain the mixture through a fine mesh strainer into your chilled Martini glass. This will remove any marmalade strings or ice chips from the drink.
  6. Garnish your Breakfast Martini with an orange twist or slice of toast for an extra zesty flavor and a touch of elegance.

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The Breakfast Martini is a versatile cocktail that can be customized to suit your taste. Here are some popular variations to try:

White Lady

The White Lady is a classic gin sour that is similar to the Breakfast Martini. It is made with gin, triple sec, and lemon juice, but does not include marmalade. This cocktail is lighter and less sweet than the Breakfast Martini, making it a good choice for those who prefer a more traditional martini.

See also  Top 10 Italian Gins to Drink

Mimosa Martini

The Mimosa Martini is a fun twist on the classic brunch cocktail. It is made with orange liqueur, gin, and orange juice, and is garnished with an orange slice. This cocktail is perfect for those who want a zesty, refreshing drink that is not too sweet.

Grapefruit Martini

The Grapefruit Martini is a citrusy cocktail that is made with gin or vodka, grapefruit juice, and a splash of grenadine for a sweeter taste. This cocktail is perfect for those who want a lighter, fruitier drink that is perfect for brunch or any time of day.

London Dry Gin Martini

The London Dry Gin Martini is a classic cocktail that is made with London dry gin, dry vermouth, and a twist of lemon. This cocktail is perfect for those who prefer a juniper-forward martini that is not too sweet.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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