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Breakfast martini

Matt Terry of the Greenbank Hotel in Falmouth shares his breakfast martini recipe
Breakfast martini

After spying this marmalade martini on the Greenbank Hotel in Falmouth’s intriguing cocktail menu, we’re making breakfast cocktails a thing

www.greenbank-hotel.co.uk

Serves    1
  • Tarquin’s gin 40ml
  • Triple Sec 20ml
  • Lemon 1/2, juice freshly squeezed
  • Sugar syrup 10ml
  • Marmalade 2 heaped tsp
  1. Shake all the ingredients together in a cocktail shaker, then add crushed ice once the marmalade has started to dissolve. If you haven’t got a cocktail shaker at home, a jam jar will also work.
  2. Serve strained into a martini glass and garnish with orange peel spirals. Grab some thickly cut buttered toast for a contrasting crunch and enjoy, whatever time of the day.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Tarquin’s gin 40ml
  • Triple Sec 20ml
  • Lemon 1/2, juice freshly squeezed
  • Sugar syrup 10ml
  • Marmalade 2 heaped tsp

Method

  1. Shake all the ingredients together in a cocktail shaker, then add crushed ice once the marmalade has started to dissolve. If you haven’t got a cocktail shaker at home, a jam jar will also work.
  2. Serve strained into a martini glass and garnish with orange peel spirals. Grab some thickly cut buttered toast for a contrasting crunch and enjoy, whatever time of the day.
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  • Tarquin’s gin 40ml
  • Triple Sec 20ml
  • Lemon 1/2, juice freshly squeezed
  • Sugar syrup 10ml
  • Marmalade 2 heaped tsp
  1. Shake all the ingredients together in a cocktail shaker, then add crushed ice once the marmalade has started to dissolve. If you haven’t got a cocktail shaker at home, a jam jar will also work.
  2. Serve strained into a martini glass and garnish with orange peel spirals. Grab some thickly cut buttered toast for a contrasting crunch and enjoy, whatever time of the day.

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