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Gin, Cointreau, lemon, and a heaping bar spoon of orange marmalade: Salvatore Calabrese's morning-inspired classic.
Typical way it's made: 2 oz gin, 0.5 oz Cointreau, 0.5 oz lemon juice, 1 barspoon orange marmalade
One morning in 1996, Salvatore Calabrese's wife Susan made him sit down for toast and orange marmalade before work. The bitterness followed him to the Library Bar at London's Lanesborough hotel, where he shook a spoonful of the jar into gin, Cointreau, and lemon. London hotel bars have kept it on the menu ever since.
Did you know
The idea has a Jazz Age ancestor: Harry Craddock published a Marmalade Cocktail in the 1930 Savoy Cocktail Book, decades before Calabrese's breakfast epiphany.