Breakfast Martini

Early (ish) one Black Friday, I was looking for a breakfast cocktail for a post-Thanksgiving brunch that was not a Bloody Mary, Mimosa, or Irish Coffee. I stumbled upon the Breakfast Martini and my new morning (on weekends) routine was born. The drink was invented by Salvatore Calabrese in 2000 at the Library Bar at the Lanesborough Hotel in London. It's wonderful. Sweeter than a wet (or dry, if that's your thing) Martini, but more tart with the addition of lemon juice. It's also not just a breakfast drink. It's an any-timer.

2oz Gin -A London Dry style works best.

.75-1oz Orange Liqueur -I recommend experimenting. Cointreau is classic, but I've been us a local Washington liqueur.

.5oz Lemon Juice -The original recipe calls for .75 oz, but I find that too tart. I often leave it out completely if I am looking for something on the sweeter side.

2 Dashes Orange Bitters -Regan's No. 6 if you have it.

1 Bar Spoon Orange Marmalade 

Chill a coupe, add the ingredients into a mixing glass. Stir, don't shake. Martinis should never be shaken, like babies. Strain into the coupe, add a little more marmalade and an orange twist for garnish.