This Breakfast Martini recipe is given a lift with champagne

This Breakfast Martini recipe from Fortunate Son in Sydney is given a lift and a hit of fizz.

Created by Salvatore Calabrese, one of the bartending world’s biggest names and a leading light of the cocktail world from the 1990s to today, the original Breakfast Martini recipe comes to us from the late 1990s.

That was a time when any drink served up in a martini glass would have the suffix Martini, or -ini, added to it. For the most part, the drinks of this era are not true Martinis — there’s no vermouth within miles of the Appletini, say — and nor is the Breakfast Martini.

It’s a classic, Sour-style drink, and the way they make it at Fortunate Son in Sydney is with a simple three-two-one ratio: three parts gin, two parts lemon juice, one part sweetener in the form of Cointreau.

Add to that a whack of marmalade, and you’ve got yourself a Breakfast Martini. The folks at Fortunate Son take this one fancy step further, though: they top it all off with a splash of French champagne, an addition that we think that the dapper Calabrese would approve of.

Breakfast Martini

Breakfast Martini


  • 45ml Fords Gin
  • 30ml lemon juice
  • 15ml Cointreau
  • 1 barspoon marmalade
  • Top with Moet NV
  • Garnish with an orange twist


  1. Add the marmalade, gin, lemon juice, and Cointreau to a shaker and mix together.
  2. Fill shaker with ice, shake and strain into a chilled cocktail glass.
  3. Top with champagne. Garnish with an orange twist.