MarmalAID Martini Recipe | Abel & Cole

MarmalAID Martini

Cooking time
Serves1 person
Vegetarians Vegans Gluten-free diets
MarmalAID Martini

The breakfast martini was invented by the Italian bartender Salvatore Calabrese, inspired by the toast and marmalade his English wife had for breakfast. This version uses our aromatic Seville Orange & Cardamom MarmalAID shaken with Fatty's fantastic gin and a splash of orange-scented triple sec. A cocktail good enough for breakfast, lunch and dinner (in moderation, of course).


  • 1 tsp Seville Orange & Cardamom MarmalAID
  • 50ml gin
  • 15ml triple sec
  • 15ml fresh lemon juice
  • Orange twist, to serve

Prep: 5 mins | Cook: nil

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1. Chill a coupe glass by putting it into the freezer for 15-30 mins, or filling it with ice and setting aside for 5-10 mins. Spoon the MarmalAID into a cocktail shaker and pour in the gin. Stir till well mixed and the MarmalAID has dissolved.
2. Add the triple sec and lemon juice with a handful of ice. Seal and shake well for 30 secs-1 min. Strain the cocktail into a chilled coupe glass (discarding any ice that was in the glass first) and garnish with an orange twist to serve.
3. Twist & Shout
To make an orange twist, use a vegetable peeler to peel a thin strip of zest off an orange. Try to leave as much pith behind as possible. Twist the orange peel over the cocktail once you've poured it – any oils squeezed out of the peel will spritz the drink, then drop the peel into the glass.
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