Espresso Breakfast Martini
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Espresso Breakfast Martini
Photographed in an UB Retro Coupe 1920 7.75oz
| 1 barspoon | Orange marmalade |
| 1 1⁄2 oz | Hayman's London Dry Gin |
| 1 oz | Espresso coffee (freshly brewed & hot) |
| 1⁄3 oz | Cointreau triple sec liqueur |
| 1⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Galliano Espresso Coffee liqueur |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of express orange zest twist and discard. Float 3 coffee beans..
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
As the name suggests, a mashup of the Espresso and Breakfast Martinis, delivering gin-laced coffee and marmalade citrus.
History:
Adapted from a recipe created in 2024 by Scott Baird, beverage manager at the Starlite in San Fransico, USA.
Alcohol content:
- 1.3 standard drinks
- 16.56% alc./vol. (16.56° proof)
- 18.2 grams of pure alcohol
- More After dinner/digestif cocktails
- More Aperitivo/aperitif cocktails
- More Breakfast/brunch cocktails
- More Citrusy cocktails
- More Elevenses/afternoon cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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