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Fruity and sour, this refreshing twist on the Marmalade Martini is served tall and sparkly.
About the cocktail
Sometimes the occasion calls for a classic Martini, and sometimes it doesn’t. Take breakfast, for example. Martinis are great and all, but sipping one of those bad boys next to a slice of toast… dubious. For those times, specifically brunchin’ times, our mate Kayla Reid – Melbourne bartender and drinks architect extraordinaire – has created the ultimate twist on a Marmalade Martini, AKA, the Breakfast Martini, which she’s aptly named the Bit of Brunch cocktail. But before we get to shaking, straining and the whatnots, let us introduce you to the fabulous Kayla. We’ve been collaborating with her behind the scenes for a little while now (you'll spot her tatted hands in several of our cocktail recipes) and she’s been working as a bevvy consultant to the industry for yonks. Day-to-day she’s like a cocktail savant, working with restaurants and bars to make the best cocktail experience possible. “I love seeing staff I’ve trained succeed and grow either in the bar or in a cocktail competition,” says Kayla. “Seeing them nail something they've been trying to achieve and be super proud of themselves, I love that stuff.” Naturally, we had to collab with her on our next Mixing With cocktail. So, let’s talk brunch, specifically a Bit of Brunch. “This is a tall floral take on the Breakfast Martini,” says Kayla. “The perfect drink for a bit of brunchin’.” If, like us, a Martini or even a Breakfast Martini is just a touch too much for your poached eggs and house-deposit avo toast, Kayla’s twist is perfect. Super approachable and refreshing, this cocktail uses fresh grapes and orange bitters to add layers of fruitiness to lift it. And it's wonderfully easy and thrifty to make. “Think of it as the Jim Halpert [of The Office] of cocktails,” says Kayla. “Tall, approachable and pretty easy to get along with.” Just a quick couple of good hard shakes – you want to make sure you break up those grapes – and a double strain into a highball glass topped with soda, and you’re done. Fresh outta marmalade? Firstly, don’t tell Paddington. Secondly, no sweat. “Try playing around with any preserves you have in your fridge,” suggests Kayla. “This is a really forgiving cocktail, so any jam, marmalade or preserve will work.” If this sounds like your jam (or marmalade), have a squiz at Kayla’s recipe, video and top tips below.
Watch: How to make a Bit of Brunch
Ingredients
45mL gin
10mL triple sec 10mL lemon juice 1 bar spoon/tsp marmalade 3-4 red or green grapes 2-3 dashes orange bitters 60mL soda water Glass: highball Garnish: Fresh piece of grapefruit
Method
Add all ingredients, except soda water, to a shaker
Chuck in a big handful of ice and shake well until the tin is frosty Double-strain your cocktail into a highball glass and add fresh cubed ice Top with soda and garnish with a piece of grapefruit
Kayla’s top tips
Before you start your cocktail engines (so to speak), Kayla’s got some hacks, tips and a few tricks to make this cocktail bangin’. First of all, you’re going to want to chuck on some sick beats. Kayla reckons Chappell Roan or Charlie XCX to get jiggy with your jiggers. Once you’ve set the appropriate mood, chuck your highball glass in the freezer to get all nice and frosty. If you’re feeling a bit adventurous then you can sub out those orange bitters for a nice absinthe bitters to give a hint of anise. Same goes for your citrus. If you don’t have a grapefruit supplier or tree out the back, but you do have lemons or oranges, feel free to garnish your cocktail with whatever citrus you have available. All that’s left is to serve this with some brunchy foods – think toasts, brekky burgs, the good old-fashioned bacon and egg roll – or take a tip from Kayla and serve it next to some finger food like canapes and sandwiches. Happy brunching!
