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Display recipe measures in OZ / ML / Shot |
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| 1 | shot | London dry gin |
| 1 | spoon | Orange marmalade |
| ⅛ | shot | Campari Bitter |
| ½ | shot | Freshly squeezed lemon juice |
| Top up with | Prosecco sparkling wine | |
Click here for Difford's Cocktail Methodology Explained
| Glass: | Coupette |
| Garnish: | Orange zest twist |
| Method: | STIR marmalade with gin in base of shaker to dissolve marmalade. Add Campari and lemon juice, SHAKE with ice and fine strain into chilled glass. TOP with Prosecco. |
| Comment: | A fruity but dry aperitif drink served 'up' but with a hint of sparkle from prosecco. |
| Origin: | Adapted from a drink created by Dawid Steenkamp at Jamie Oliver's Barbecoa, London, England and inspired by a Negroni and Salvatore's 'Breakfast Martini'. Originally names 'Breakfast in Milan'. |
