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Breakfast Martini
Invented by bartender Salvatore Calabrese at the Lanesborough Hotel – pairing gin with marmalade. The sweet tangy marmalade, with an extra citrus hit from Cointreau and lemon juice is a match made in heaven for our fresh coastal gin.
A great way to spice up a celebration brunch!
INGREDIENTS
Brancaster Gin (50ml)
Cointreau (15ml)
Lemon juice (15ml)
A teaspoon of fine cut marmalade
Stir the marmalade into the Brancaster Gin in the base of a cocktail shaker until it dissolves. Add the Cointreau and lemon juice and then shake with plenty of ice. Strain into a martini glass with an orange peel twist.