Move Over, Mimosa

The Breakfast Martini, developed in the late 1990s in London, England, is angling to give the mimosa and Bloody Mary a run for their money. Celebrating all things English, it sports gin, marmalade (made with sour orange), Cointreau and lemon juice. The addition of the puréed marmalade adds a pleasing viscosity to the drink while the flavors in the sour orange marmalade introduce a lively, bright tone. The Breakfast Martini is showing up on menus Stateside, but it’s early days—an ideal time to signaturize this a.m. cocktail and add it to brunch menus. Madeline’s Martini in New York shows off a fresh rendition, starring black tea gin, fresh lemon and citrus-apricot marmalade.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.