Now I can’t advocate drinking at breakfast time but if you call that meal ‘brunch’ and make it at the weekend, no one can judge. Am I right?
This cocktail came about in the evening but, given the main ingredient it would be rude not to have it in the morning.
I wanted to make something to celebrate the last couple of spoonfuls of my first batch of homemade marmalade. I was lucky to attend the fabulous Pim Techamuanvivit’s last marmalade making class at Love Apple Farms last year – before she took a break from teaching to set up her new Thai restaurant Kin Khao. Anyway, the resulting marmalade was so good and having exhausted our supply on toast and in cakes I wanted to give it a last hurrah.
I’m mad keen on citrus cocktails and am having a Negroni love-in at the moment. So I took some of the ingredients from that and threw in some marmalade to sweeten it up a little and add another layer of citrus. This is what I ended up with.
Later in the evening I topped up some of the leftover cocktail mixture with some cava and that was delicious and a little lighter tasting in the booze department. You could also add some freshly squeezed orange juice, or blood orange juice would be lovely if you want to take it in more of a bucks fizz / mimosa direction. In fact, if you were doing brunch or dinner for friends, you could set up a little cocktail bar and let people have their martini straight or let them add Cava (or ‘Ça va’ if you are my dear friend Megan) or orange juice depending on how Sue-Ellen they are in the drinking department (showing my age).
To make 2 cocktails:
2 teaspoons good bitter orange marmalade
70ml (3oz) gin
30ml (1oz) triple sec or Cointreau
20ml (0.5oz) Campari
1. Make sure all your bottles of ingredients, your mixing jug and your glasses are cold by popping them in the freezer for an hour or so before you want to drink. If you can’t possibly wait for an hour for your drink then you can just mix the ingredients and then pop the mixture in the freezer for 10 minutes before serving.
2. Mix all the ingredients in a glass jug, give it a good mix with a fork. If you have shaker you can use that, but I always just use a Pyrex jug to measure and mix and then decant it into a pretty bottle or jug when I want to serve.
3. Pour into chilled glasses and serve, be sure to give each person a bit of the marmalade rind which will have sunk to the bottom of the glass. You can get fancy and serve it with a finger of buttered toast that you’ve spread marmalade on too. As I mentioned, you can dilute the martini with fresh orange juice, Cava, Prosecco or Champagne. Leftover cocktail mixture will sit happily (and dangerously accessibly) in the fridge for a few days.