- 30ml Bombay Sapphire
- 20ml Cointreau
- 20ml Lemon Juice
- 1 Tea Spoon of Thick Cut Orange Marmalade
Add all the ingredients together and shake HARD! You will need a little dilution for this one. Strain the contents into a chilled Martini glass. You can garnish with an orange twist, and if your feeling adventurous we use a quart of toast.
The “maestro” Salvatore Calabrese created this classic whilst tending at the Library bar at the Lanesborough Hotel in 2000. A variation on Harry Craddocks 1920′s Marmalade cocktail, Salvatore as he usually does, likes to take perfection another step forward!