Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book which originally calls for "orange gin" rather than using an orange liqueur. Crockett handily says of this drink, "Add a Cock's Comb if desired." He also explains that the drink "celebrated the local opening of Edmond Rostand's Chanticler". Edmond Rostand was a French poet and dramatist, best-known for his play Cyrano de Bergerac. First released in 1910, Chantecler (correct spelling) is a story where the characters are based on barnyard animals, and whose eponymous protagonist is a rooster who believes that his song makes the sun rise. By all accounts the cocktail is rather better than the play. Incidentally, the 'Chantecler' is actually a breed of chicken developed in the early 20th century by Brother Wilfred Chantelain, a Trappist monk at the Abbey of Notre-Dame du Lac in Canada.
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese. Being of proud Italian descent, Salvatore usually has little more than a swift espresso for breakfast. However, one morning, Sue his English wife, insisted he sit down for breakfast and served up toast and marmalade. Salvatore came up with the idea for his Breakfast Martini while enjoying the tangy preserve covered toast and took the jar to work with him. Later that day, at London’s Library Bar in the Lanesborough Hotel he perfected his signature cocktail. Salvatore’s Breakfast Martini has since inspired bartenders around the world to create their own cocktails using preserves such as jam and marmalade. Coincidentally, Harry Craddock’s 1930 The Savoy Cocktail Book includes a recipe to a Marmalade Cocktail, very similar to Salvatore’s Breakfast Martini. However, Salvatore says that the inspiration to his drink, which is simply a White Lady with marmalade in it, was the hearty English breakfast and not the classic English bartending book.
Yes, you're right! This drink is exactly the same as a classically proportioned Margarita. It was published in W. J. Tarling's 1937 Cafe Royal Cocktail Book, 16 years before the first written reference to a Margarita. Conjecture suggests that this British recipe was copied by whichever American gave the Margarita its name.
The traditional Margarita recipe is 2 parts tequila, 1 part triple sec and 1 part lime juice. This produces a drink which is a tad on the sour side with the triple sec not quite balancing the lime. We like to add a spoon of agave syrup to boost flavour and improve the drink's balance.