I recently wrote a feature for Magazine Sub’s Hub on cooking something I’ve never cooked before; this being marmalade from The Olive Magazine.  How I got on is HERE.  Homemade marmalade is heaven sent and is worth making.

We’ve been enjoying marmalade on toast for a few weeks now and to finish off the dregs in the bottom of my last jar I thought I should put it to good use.  I thought about cooking with it but cocktail time was looming and the idea of a marmalade flavoured cocktail was too good to miss.

I like my martinis with a touch of sweetness, not too much and the bitterness of the marmalade balances everything brilliantly.  Enjoy while watching the sun set over the sea or for breakfast with your full English, either way Marmalade Martinis are truly beyond heaven sent

Marmalade Martini

90ml Gin

splash of vermouth

handful of ice cubes

1 teaspoon marmalade

Ensure you have freezer fresh glasses at the ready prior to making this cocktail. Place a tiny amount of marmalade in the bottom of the glass and then add 1 teaspoon in a cocktail shaker along with the gin, vermouth and ice cubes. Shake, strain and pour into your chilled glass.  Drink immediately.

This is a collaborative post.