Breakfast Margarita
Stir; Shake ∙ 4 min ∙ 21.5% ABV ∙
The Breakfast Margarita is a tequila reposado sour built with orange marmalade, triple sec, lime juice, and agave syrup, stirred and served up. Marmalade gives it a jammy, citrus-peel sweetness up front, with reposado's oak warmth underneath and a tart lime edge cutting the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In the base of the shaker, stir: Orange marmalade 1 bsp and Tequila reposado 50 ml until the Orange marmalade dissolves
- Add the remaining ingredients: Triple sec 15 mlLime juice 25 mlAgave syrup 5 ml
- Shake with ice and fine strain into the chilled glass
- Garnish with an orange slice
Tips
- Muddle the orange marmalade with the lime juice and agave syrup first until fully dissolved, preventing sticky marmalade clumps in the finished drink.
- Shake this drink vigorously with ice rather than stirring, since the marmalade needs strong agitation to emulsify smoothly into the tequila and triple sec.
- Fine-strain into the chilled cocktail glass to catch any leftover orange peel or pulp fragments from the marmalade for a clean, glossy finish.
- Express the oil from the orange slice garnish over the surface before dropping it in, reinforcing the citrus aroma against the reposado's oak notes.
History
The Breakfast Margarita is a marmalade-spiked twist on the classic Margarita, whose own origin is disputed among several competing claimants. The Margarita is generally traced to the Daisy family of cocktails, a group of citrus-and-liqueur drinks popular in the late 19th century; since "margarita" is Spanish for "daisy," many historians consider it essentially a tequila-based Daisy, with a 1937 recipe called the Picador in a British bar manual cited as a likely direct ancestor. Beyond that lineage, no single inventor is agreed upon: some credit bartender Carlos "Danny" Herrera in 1938, mixing a milder drink for a patron allergic to straight tequila, while others point to Tehuacan hotel manager Danny Negrete in 1936, naming it for a girlfriend who liked salt in her drinks. Still other tales credit Dallas socialite Margarita Sames at her Acapulco vacation home in 1948, or Balinese Room bartender Santos Cruz making it for singer Peggy Lee the same year, with the first known published recipe appearing in Esquire magazine in December 1953. The Breakfast Margarita takes its name and concept from Salvatore Calabrese's Breakfast Martini, which added marmalade to a classic formula, applying the same idea by stirring in orange marmalade to give the Margarita a jammy, citrus-forward edge.
FAQ
What is in a Breakfast Margarita?
Tequila reposado, orange marmalade, triple sec, fresh lime juice, and agave syrup, stirred and served up in a cocktail glass with an orange slice. The marmalade replaces the usual straight orange liqueur profile with a jammier, citrus-peel sweetness.
What is a Breakfast Margarita?
It is a Margarita variation that swaps in orange marmalade alongside the triple sec, giving it a jammy, citrus-forward character suited to a brunch or morning-cocktail menu. This build uses tequila reposado rather than blanco, adding a light oak warmth.
Is a Breakfast Margarita shaken or stirred?
This build is stirred rather than shaken. Stirring blends the marmalade, lime, and agave without aerating the drink, keeping the texture smooth instead of frothy.
What glass is a Breakfast Margarita served in?
A cocktail glass, served up and garnished with an orange slice.
What is the 3:2:1 rule for margaritas?
The 3:2:1 rule is a classic Margarita ratio of three parts tequila, two parts orange liqueur, and one part lime juice. This Breakfast Margarita follows a different balance, leaning more on lime and agave syrup alongside the marmalade for a softer, jam-sweetened result.
What is a good alcoholic drink for breakfast or brunch?
A Breakfast Margarita is a fitting choice, since its marmalade and orange notes echo classic morning flavors like citrus preserves and toast. At roughly 21.5% ABV, it is lighter than a standard spirit-forward cocktail, making it reasonable for a daytime pour.
