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Coming to this directly after a White Lady and having recently revisited the outstanding English Marmalade (as linked in the variants)...it sadly disappoints a little. A very good gin sour, but unfortunately the marmalade disappoints a little as a marmalade drink (it's overwhelmed by the orange of the cointreau) and it doesn't do enough to be better than a white lady with the silky texture..so a great drink on its own, but surrounded by even greater expectations.

Really enjoyed this marmelade cocktail. I used a topped bar spoon, thin cut orange marmelade and did NOT double strain - just like Salvatore Calabrese recommended in the video. Maybe a small modification of Difford's recipe would be in place, Simon?

All in all, it worked beautifully with some marmelade settled in the bottom of the martini glass giving structure and extra taste. Extra bonus, no fine straining trouble.

This is nice! Nice breakfast/brunch cocktail option if you want something that's not heavy on the fruit juice. Gin is balanced out by the other ingredients without being too sweet, imo. Nice counterpoint to doughier breakfast foods like pancakes.

For me the marmalade simply refused to dissolve in the gin. So I put orange juice in a pot with some brown sugar and reduced it until fairly thick, but not too thick to mix into the drink. Worked very well, but I’ve never had a decent version of the marmalade version to compare!

First cocktail out of edition 17 book. Had them many times before in restaurants, first time made at home. Garnish on the side and the marmalade used was Fortnum & Mason No 62 Orange and Champagne marmalade and on a Peters yard sourdough original cracker as the garnish was superb. Lovely little brunch martini.

Am I missing something? Tastes like boozy diluted orange gin. Will try it with more marmalade, maybe 2 teaspoons. The toast garnish is satisfying.

Made this with orange curd and oh my goodness it works so well. The fat from the curd gives a lovely foam

Mostly tastes like triple sec for me. Maybe not enough orange marmalade? Maybe it's sort of meant to be tasted like that?