The Most Important Meal of the Day: The Kemsing Breakfast

Written by Suzie // May 11, 2020

I love marmalade, I love breakfast and I love gin. This manages to incorporate three of my favourite things (Maria is singing in the background…). This is a classic cocktail and I will not judge you whatsoever for serving this with your full English. In fact, I would wholeheartedly encourage this as a Sunday brunch or Bank Holiday weekend accompaniment, served with a garnish of toast.

What you need:

50ml Kemsing Gin

15 ml Triple Sec or orange liqueur (I used Cointreau, Grande Marnier would also work well)

15ml lemon juice (don’t worry if you don’t have fresh lemons, the good old bottled or squeezy stuff works fine)

1 teaspoon good quality marmalade (go for the thin shred or shredless if you can – I used Tawny Marmalade, because that’s what I had in the cupboard!)

Chill a martini glass. There are two ways in which you can do this. If you have room in your freezer, just pop your glass in there while you make up your drink. If, like me, freezer space is at a premium, just fill your glass with a bit of water and some ice (preferably crushed, but whole chunks will do. The water just stops it from sticking to the glass.) Add your ingredients to a wide glass, jug or cocktail shaker (we know, by now, I love my pineapple!). Stir until the marmalade dissolves. Some recipes encourage shaking over ice. Don’t. Your marmalade will stay jammy, will congeal and be an absolute menace to clean up! Trust me – it may seem like a chore, but stirring that jammy goodness until it dissolves will all be worth it!

Strain your drink into your glass. If you’re posh, or a budding bartender, use a Hawthorne strainer. Otherwise a tea strainer or sieve will do! (If you use a sieve, pop it into a jug as you don’t want your cocktail all over the bench! Do not waste all of that lovely gin.)

Garnish with a sliver of orange peel, and a triangle of brown toast (yes, really!). Bottoms up!