This bright and refreshingly tart update on the classic Breakfast Martini is just one of the tea-inspired cocktails served at Victoria’s Fairmont Empress during its nightly Sunset Sips.

INGREDIENTS:

2 oz Empress Oaken Gin

0.5 oz Giffard Crème de Pamplemousse Rose (pink grapefruit liqueur)

0.5 oz Lillet Blanc

0.5 oz Chamomile and Demerara Syrup (see note)

1 tsp marmalade

1 oz lemon juice

4 dashes coffee bitters

Garnish: dehydrated orange wheel

METHOD: 

Place all ingredients (except garnish) in a cocktail shaker with ice and shake well. Fine-strain into a small glass teapot. To serve, place dehydrated orange wheel in a teacup (adding some ice if you would like) and pour the cocktail over it. Serves 1.

Note: To make the Chamomile and Demerara Syrup, place 1 cup water and 1 cup demerara sugar in a small pot over medium-high heat and bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from heat and add 3 chamomile tea bags. Steep for 10 minutes, then discard tea bags. Cool to room temperature before using. Can be kept in an airtight container in the fridge for up to 2 weeks.