I don’t go to many press events. It’s not that I don’t like getting to taste new and interesting things, or check out restaurants before they open and to get a glimpse of what they’re going to do. But I prefer to go and have a relaxing time, and to enjoy and experience the place as a customer would. Another thing that’s challenging about press events is that they can sometimes be a scrum, as anywhere where there’s complimentary food or drink involved.
That happened to me when I attended a co*cktail soirée at a very posh hotel. I was personally invited by the publicist and the bartender was quite well-known and quite competent. And as I found out when I arrived, also quite dashing.
I was fortunate to get seated at the bar purposely (I assumed) by someone at the hotel, so I would be able to get a good view of the action, and maybe take some nice pictures. Ten minutes passed while I timidly attempted to get the barman’s attention. (It’s a little awkward when drinks are on the house, to flag someone down to make you one.) While I was waiting, a magnificently arranged plate of bar food was set in front of me, which suddenly whisked away before I could get a taste and given to someone else at the other end of the bar, with no explanation. (Someone told me that when you turn sixty, you become invisible. But this was a couple of years ago, before I became a fantôme.)
As I fondled the barre d’énergie I sometimes carry around in my messenger bag for hunger pangs, I noticed servers circling the floor with sample-sized co*cktails, so I gave up my coveted stool to try one. French servers can be remarkably adept at avoiding customers when they want to, and these folks were pros. Not being super aggressive, I wound my way toward the servers holding the trays laden with drinks so I could taste one.
Alas, I was no match for them as they all nimbly managed to elude me just as I got near to them. So I gave up and decided it was time to leave. I thought it would be polite to congratulate the bartender on his success (in France, leaving without saying goodbye is a no-no), but he was surrounded by a gaggle of women and I had little chance of getting closer than I was, so I split. As I was walking to the lobby of the hotel, a publicist sprinted toward me, asking if I had enjoyed myself.
I’m not really one to hold grudges…okay, wait, who am I kidding? I told her I was sorry not to be able to taste any of the drink and left to meet up with Romain for a hot bowl of ramen, a little steamed myself. Fortunately, there’s nothing that a bowl of noodles can’t iron out but I’m still irked by it and now are wary of those kinds of events. Before that, there was another incident where I was invited to a restaurant opening but almost refused entry at the door by the gruff publicist, who demanded to know what publication I was going to “place” my article” in. She grudgingly let me in, but I didn’t exactly feel welcome. (Why invite people if you don’t want them to come?)
Anyhow…before I left that hotel bar, one thing I saw that they were serving were Breakfast Martinis. It wasn’t morning, but I’m sure they get their name for a dab of orange marmalade added to the shaker. Fortunately, I have no gatekeepers at home, and it was a breeze to shake one up, and enjoy in the comfort of my own confines.
If you're a vodka drinker, feel free to swap out the gin for the vodka.
Servings 1 co*cktail
- 1 teaspoon orange marmalade
- 1/2 ounce freshly squeezed lemon juice
- 1 3/4 ounces London Dry gin
- 1/2 ounce Grand Marnier or Cointreau
- orange twist, for garnish
Muddle the marmalade with the lemon juice in a co*cktail shaker until the orange bits in the marmalade are liquefied.
Add the gin and Grand Marnier to the shaker. Fill with ice and shake until well chilled.
Open the shaker and strain the drink through a mesh sieve into a chilled coupe or martini glass. Hold the orange twist over the top of the drink and twist it to release the oil over the surface of the co*cktail. Drop the orange twist into the glass, and serve.
FAQs
Salvatore Calabrese is the bartender to thank for this jam infused sour. He says the idea came to him in 1996 as he shared a breakfast of marmalade toast with his wife. Hence the name 'Breakfast Martini'. Pairing a spoon of marmalade with a splash of gin, he wanted to keep the English culinary world in mind.
What can you add to a martini to make it taste better? ›
ADD LEMON INSTEAD OF OLIVES.
While olives may have the iconic martini look, they're often served at room temperature and can therefore heat up your drink—a big no-no. Serve your drink cold with an expressed lemon peel for top-notch taste.
What makes a martini taste good? ›
At its most basic level, a martini co*cktail tastes like its principal ingredient: vodka or gin. You will also be able to pick up on the herbaceous and slightly sweeter taste of the vermouth (a fortified wine). Additionally, co*cktail garnishes can go a long way in changing the flavor profile.
What kind of martini did Queen Elizabeth drink? ›
Although she drank dry Martinis and German sweet wine, her favorite drink was reported to be a combination of gin and Dubonnet, a sweet aromatized wine similar to sweet vermouth but with a slightly more fruit-forward character.
What was the original martini made with? ›
Then in the second edition of his Bartender Manual (1888) Harry Johnson included the first known recipe for a "Martini" listing its ingredients as old tom gin, sweet vermouth, orange curacao, gum, Boker's bitters and a lemon twist.
Why is there a two martini rule? ›
Another potential legacy of Preti's is the infamous two Martini limit, a sign of the civility that Duke's has become renowned for. Preti — borrowing a quote from a film — was known to explain that “a Martini is like a woman's breast — one is not enough, two is perfect but three is too many.”
What is the best vermouth for a martini? ›
Best Overall: Dolin Dry Vermouth de Chambery
“London dry-style gins need bigger, bolder vermouths,” he says. Kotsiras agrees. “If you're after a classic gin Martini with London dry gin, I'm always reaching for Dolin,” he says. “It's flavorful enough and plays a great supporting role while letting your gin shine.”
What is a dirty martini up? ›
The term 'dirty' means that olive brine, usually from a jar of co*cktail olives, has been added to the drink. An olive garnish is typically assumed, too. Most bars add equal parts vermouth and brine, though you can specify 'extra dirty' or 'filthy' if you prefer more brine.
What is the best martini for beginners? ›
If you're not sure what you prefer, Pollak recommends that newcomers start with a 50/50 Martini, which contains equal parts spirit and dry vermouth, or a Dirty Martini if you enjoy olives.
What does it mean to order a martini extra dirty? ›
An extra dirty martini co*cktail contains a generous portion of olive brine. The “dirty” part of a Dirty Martini co*cktail relates to the olive ingredients, and “extra dirty” just means more olive flavor, like in the Dirtiest Martini co*cktail.
The Most Popular Martini Flavor in the U.S.
Pineapple martinis are sweet, delicious, and straightforward, making them a popular choice among patrons all over the nation. All you need to make one of these martinis for yourself is pineapple juice, vodka, and fresh-squeezed lime juice.
How to make a great martini? ›
Perfect Martini
Calls for 2 ounces gin, 1 ounce dry vermouth, 1 ounce sweet vermouth, ½ ounce Luxardo maraschino liqueur, and 2 dashes Angostura Bitters. Serve with a lemon twist.
What makes a martini sweet? ›
In this case, we're swapping the traditional (sticklers might even say required) dry vermouth for sweet vermouth. There is no definitive origin story for the Sweet Martini. It resembles another classic, the Martinez, but omits the maraschino liqueur.
Is martini stronger than vodka? ›
With an 80-proof vodka and the average vermouth in this recipe's ratio, it mixes up to about 28 percent ABV (56 proof). To put that into perspective, two martinis are stronger than a straight shot of vodka. Sip slowly and know your personal limit.
What was served for breakfast at Downton Abbey? ›
Everyone had breakfast: There were scrambled eggs, bacon, and kedgeree for the family, and this meal was eaten in the breakfast room rather than the dining room. Married ladies took breakfast on a tray in bed. The servants sometimes ate porridge (oatmeal) but toast, jam, and cups of strong tea was the norm.
What is the history of the French martini? ›
It was invented in the late 1980s when a New York City bar owner, Keith Mcnally, created the drink. The name French Martini comes from one of the drink's main ingredients, Chambord liqueur. Chambord liqueur is a raspberry liqueur that originated from the Loire Valley of France.
What breakfast co*cktail was created at the Ritz Hotel in Paris in 1925? ›
In 1925, bartender Frank Meier of The Ritz Hotel in Paris would alter the recipe to pioneer the famous Mimosa. The famous co*cktail was nicknamed the Mimosa because of its color–a soft, yellow-orange reflective of the Acacia dealbata , or Mimosa plant.
What is the history of the Dirty Martini? ›
Around 1901 someone decided to give the Martini a salty kick. It is, “believed” that across the country in New York, a bartender named John O' Connor took the groundbreaking step of muddling olives and adding a splash of olive brine.
