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.