Garnish:
Dried tea leaves
How to make:
STIR marmalade with gin in base of shaker to help dissolve marmalade. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass (preferably over a chunk of block ice).
| 2 spoon | Orange marmalade |
| 2 fl oz | Caorunn Gin |
| 1 fl oz | Lapsang Souchong tea (cold) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created in 2018 for Caorunn Gin by Minh Duc Tran at Phatty 48, Vietnam.
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