Breakfast Martini 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Spirits Feb 13, 2013

This flavorful martini variation is a perfect vehicle for navy-strength (high-proof) gin, boldly announcing its botanicals through the honey-herbal Bendectine liqueur and the marmalade. Look for a gin with 57 percent alcohol by volume, or ABV.

In a pinch, orange or lemon bitters may be substituted for grapefruit bitters. Grapefruit, orange or even kumquat marmalade work equally well here.


Servings: 1
Ingredients
  • Ice
  • 2 ounces gin (see headnote)
  • 1/2 ounce Benedictine
  • 3/4 ounce fresh lime juice
  • 2 bar spoons citrus marmalade
  • 2 dashes grapefruit bitters

Directions

Fill a cocktail shaker halfway with ice. Add the gin, Benedictine, lime juice, marmalade and bitters. Shake well, then strain into a chilled cocktail (martini) glass.

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Recipe Source

Adapted from a recipe by Oxley Gin.

Tested by Jason Wilson and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.