Serve in aCoupe glass
How to make:
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.
|1 fl oz||Rutte Dry Gin|
|1 spoon||English orange marmalade|
|1⁄6 fl oz||Italian red bitter liqueur|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|Top up with||Martini Prosecco D.O.C.|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A fruity but dry aperitif drink served 'up' but with a hint of sparkle from prosecco.
Adapted from a drink created by Dawid Steenkamp at Jamie Oliver's Barbecoa, London, England and inspired by the Negroni and Salvatore's 'Breakfast Martini'. Originally named 'Breakfast in Milan'. The history of this cocktail and additional variations can be found on our Breakfast Martini cocktail page.