Breakfast martini

A barspoon of orange marmalade shaken with gin, triple sec and lemon, and the result is bright, bitter-edged and easy to love. Salvatore Calabrese created it in 1996 at the Library Bar in London's Lanesborough Hotel after a breakfast of marmalade on toast. It has lasted because it is almost impossible to get wrong: the ingredients live in any kitchen, the marmalade adds body and a pleasant bitterness, and it works as a brunch drink without tasting like a gimmick. Use a thick-cut marmalade for more of that bitter peel.