“Cocktail College” is brought to you today by Tanqueray. I don’t know about you, listener, but I’m one of those people who needs a mobile app to track my budget. And I’m going to let you in on a little secret: I actually have a line item on mine marked “Tanqueray.” It’s true! Because I’m a gin Martini drinker, and Tanqueray is my Martini gin. I’m not ashamed to admit it — I have a Tanqueray monthly budget. But it’s not just for Martinis. No, I turn to Tanqueray for any of the gin classics because it always delivers on that classic London dry profile. You know, Tanqueray is not like a good friend. It’s like a best friend, a dependable stalwart that always delivers. Now, if you’re looking for cocktail inspiration, well, you know you’ve come to the right place. But if you’re looking for something tailored specifically for Tanqueray, you should head over to www.tanqueray.com now because you know what, listener? When it comes to gin cocktails, you deserve the best.
We often ridicule Martini variations from the ‘80s and ‘90s for being overly sweet and only classified as “Martinis” because of their glassware. In most instances, that derision is justified, but it’s very much not true of today’s drink: the Breakfast Martini. Inspired by a tasty condiment served during the most important meal of the day, the Breakfast Martini is so much more than a novel brunch cocktail. It’s a modern classic — one of the earliest in the canon — devised by Salvatore Calabrese in the ‘90s.
On this episode of “Cocktail College,” we’re joined by the “Cocktail Maestro” himself to chat about one of his most famous creations, how it came to be, why it’s become so famous, and how to perfect it, plus so much more.
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Salvatore Calabrese’s Breakfast Martini Recipe
Ingredients
- 1 ¾ ounces London dry gin
- ½ ounce Cointreau
- ½ ounce lemon juice
- 1 heaped barspoon Wilkin & Sons Orange Marmalade
- Garnish: orange twist
Directions
- Add all ingredients to a shaker tin with ice.
- Stir to dissolve marmalade, discard excess water, and add fresh ice.
- Shake until chilled.
- Strain into a chilled cocktail glass.
- Garnish with a shredded orange or orange twist.
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Tim McKirdy
Salvatore Calabrese
*Image retrieved from Johannes via stock.adobe.com
