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Sweet and tart, orange marmalade is the star of the show in this simple store cupboard cocktail, use aquafaba instead of egg whites to make this cocktail vegan. Garnish with fresh orange slices and serve over lots of ice for a refreshing sweet and sour tipple. See method
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Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil, remove from the heat and allow to cool. Store in an airtight sterilised** jar or bottle. Will keep in the fridge for up to 3 weeks.
**To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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