While not truly a Martini, this delicious variation on a gin sour is one of the best flavoured variants to come out of the 1990s. Created by Salvatore Calabrese in London, this drink has a great sense of balance. The orange marmalade brings a delicious bitterness and silky smooth texture. A perfect concoction to pair with spice-forward dry gins. Don't forget to comment below or tag us on @liquorloot with your results. Ingredients45ml Gin15ml Lemon juice (freshly squeezed)15ml Triple Sec or Cointreau1 tsp Orange Marmalade Garnish Orange peel Ice Cubes (for shaking) Glass Cocktail glass Equipment Checklist Hawthorne Strainer ShakerFine Strainer Jigger Recommended Gins Animus Macedon Dry Gin Instructions 1. Add all your ingredients to the shaker. 2. Fill shaker to the brim with cubes of ice. 3. Shake hard for 30 seconds. 4. Fine strain into an ice-cold cocktail glass. Bartender’s Top Tips Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer. Fine straining through a mesh strainer (like a tea strainer), removes all the small chips of ice and bits of marmalade to create a silky smooth texture.