Storied Goods Breakfast Martini
1 teaspoon orange marmalade like Dundee (use fine cut or “shredless” if possible)
2 oz gin
½ oz Cointreau
½ oz lemon juice
1 Storied Goods Orange Cherry Sugar Cube
In the bottom of a cocktail shaker, muddle the Sugar Cube with lemon juice and marmalade until the sugar dissolves. Add the rest of the ingredients, fill with ice, and shake well. Strain into a coupe or martini glass and garnish with an orange wheel.
The brainchild of an Italian mixologist while breakfasting with toast and marmalade, the Breakfast Martini is the perfect refresher for fall evenings, or a kicky alternative to the boring brunch mimosa. Perfectly balanced between sweet and tart, it is a terrific and surprising cocktail. If your guests love Aperol Spritzes or Gimlets, they are sure to adore this drink!
We love to serve it with a savory, herby snack. Za’atar Saltines are the ideal snack with this drink. And you won’t find a more delicious herby Za’atar than the one we use from Spicewalla! We love their original, but the Green Za’atar is particularly great for these crackers, with grassy hits of Mediterranean Oregano, thyme, parsley, marjoram and dill, punched up with bright lemony sumac, and nutty white sesame seeds. It is also great sprinkled on grilled flatbreads, in pasta salads, or over labneh with a drizzle of olive oil for a great simple dip.
2 sleeves Saltines
1 ½ sticks unsalted butter, melted
3 tablespoons Spicewalla Green Za’atar
Heat your oven to 400, and line a baking sheet with parchment or foil. Arrange the Saltines, salty side down, on the baking tray in a single layer. In a small bowl blend the butter and za’atar. Using a pastry brush, brush the backs of the crackers lightly with the butter mix, then flip over and lightly brush the tops. You want a nice even layer on both sides, but you don’t want your crackers to get sodden. Bake for 8-12 minutes until golden browned and crispy, then cool on a rack. Serve alone as a snack, or with a softened labneh or goat cheese to spread on them.
All recipes by @Stacy.ballis