Breakfast Martini with Spiced Dehydrated Lemons

Part of our Mother's Day Brunch Menu, this cocktail is a level up from a breakfast mimosa. Our play on the classic Breakfast Martini cocktail by Salvatore Calabrese features a spicy, sweet glazed dehydrated lemon.
A beautiful heaping scoop of orange marmalade balances the bite of the gin and adding a touch of sweetness to the acidity of the lemon juice. Here's how to make it!

-1 1/2 oz Gin
- 1/2 oz Orange Liquor (Cointreau)
-3/4 oz lemon juice, freshly squeezed
-1 heaping tablespoon Orange Marmalade
- One Lemon thinly Sliced into rings
- 2 Tbl Honey
- Cocktail Shaker
- Ice

How to Make the Breakfast Martini with Spiced, Dehydrated Lemon:
- Lay your sliced lemons on a sheet tray, with a wire rack insert if you have one.
- Mix Honey and Charapita together in a bowl, and brush lemons before placing in a 250 degree oven for 1 hour, brushing again half way through.
- When your lemons are slightly crisp, but still a little chewy in the middle, you can start prepping your cocktail shaker.
- Load your cocktail shaker with ice, add Gin, Lemon Juice, Cointreau, and Orange Marmalade.
- Cover and strongly shake approximately 15 times to combine and chill.
- Strain into a martini or coupe glass and garnish with your dehydrated lemon.

You can eat the entire lemon as you sip the cocktail, just beware it will have a kick!

Leave a comment