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Marmalaid Martini
The breakfast martini was invented by the Italian bartender Salvatore Calabrese, inspired by the toast and marmalade his English wife had for breakfast. This version uses an aromatic Seville Orange & Cardamom Marmalaid shaken with gin and a splash of orange-scented triple sec. A cocktail that's good enough for breakfast, lunch and dinner (in moderation, of course).
Ingredients
- 1-2 tsp Seville Orange & Cardamom Marmalaid
- 50ml gin
- 15ml triple sec
- 15ml fresh lemon juice
- Orange twist, to serve
Prep: 5 mins | Cook: nil
Method
1. Chill a martini glass by putting it into the freezer for 15-30 mins, or filling it with ice and setting aside for 5-10 mins.
2. If you're making the cocktail in the jar to use up the last of your Marmalaid, pour the gin, triple sec and lemon juice into the jar. Add a few ice cubes, seal and shake well.
3. If you're using a cocktail shaker, spoon the Marmalaid into the shaker and pour in the gin. Stir till well mixed and the Marmalaid has dissolved. Add the triple sec and lemon juice with a handful of ice. Seal and shake well.
4. Double strain the cocktail into a chilled martini glass (discarding any ice that was in the glass first) and garnish with an orange twist to serve.
5. Twist & Shout
To make an orange twist, use a vegetable peeler to peel a thin strip of zest off an orange. Try to leave as much pith behind as possible. Twist the orange peel over the cocktail once you've poured it – any oils squeezed out of the peel will spritz the drink, then drop the peel into the glass.
To make an orange twist, use a vegetable peeler to peel a thin strip of zest off an orange. Try to leave as much pith behind as possible. Twist the orange peel over the cocktail once you've poured it – any oils squeezed out of the peel will spritz the drink, then drop the peel into the glass.
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(£2.14 per 100g)
£1.50 from every jar is donated to the Hands Up Foundation, who raise funds for projects in Syria -
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