Recipe of the week: Max Halley's breakfast martini
“Get that good, good marmalade and a decent gin. Also, keep your gin and triple sec in the freezer, and freeze a couple of martini glasses too,” recommends Max Halley.
“That frosted glass is a rare treat, and essential for a perfect martini – at breakfast, or any other time.”
Ingredients:
(Makes 2 martinis)
Ice
2tbsp fine-cut marmalade
100ml gin
2tbsp triple sec or Cointreau
2tbsp lemon juice
1 slice of bread, toasted
Method:
1. Put a few lumps of ice in a martini glass and fill it with water to chill.
2. Put the marmalade in a cocktail shaker with the gin and triple sec and stir and stir until the marmalade has dissolved.
3. Fill the shaker with ice, add the lemon juice and stir and stir and stir making sure the spoon goes right to the bottom of the shaker. Don’t shake it, it will only water it down.
4. Stir 50 times – count them. The shaker will have become so frosty and cold you will hardly be able to touch it.
5. Sling the iced water from the glass and pour the sparkly liquid through a sieve into it. On the side of your martini, have a slither of cold, heavily buttered toast with marmalade.
Max’s Picnic Book by Max Halley and Ben Benton, photos by Louise Hagger, published by Hardie Grant £16.99.
