I have named this week’s cocktail the Breakfast Sidecar, but who am I to tell you when to drink something so timeless? Like boiled eggs or omelette and chips, this is a drop suited to whensoever you might fancy it – the breakfast in its moniker is inspired, of course, by marmalade.
It is based on a sidecar, a cocktail that is traditionally made with two parts cognac to one part each of orange liqueur and lemon juice. Here I have embellished that recipe with Campari and the marmalade: nothing fancy because actually the finely shredded, cheap stuff mixes and strains more easily.
I’ve given you the option of dividing the mixed drink between two glasses and making it royale, with a sparkling-wine top. Despite my insistence on this being an all-day number, I do rather like the idea of drinking it with hot, buttered toast at breakfast for a grown-up take on the Paddington fever that continues to sweep the nation.
The recipe
Makes 1-2.
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brandy 45ml
Cointreau 15ml
Campari 15ml
lemon juice of half
finely shredded marmalade 1 heaped tsp
ice 2-3 cubes
sparkling wine (optional)
dehydrated citrus slices to serve
Put the spirits, lemon juice and marmalade into a cocktail shaker with 2-3 large cubes of ice. Shake vigorously for 10 seconds. Strain into a glass and enjoy as is or split between two and top up with sparkling wine for the royale treatment. Garnish with a slice, or several slices, of dehydrated citrus. Either let it float on the surface or snip its peel in half so that the fruit perches elegantly on the side of the glass(es).