This refreshing concoction showcases William Chase’ Seville Orange gin. This Herefordshire gin was made on a family farm, where firstly they had to create their vodka using potatoes. They then made this citrusy spirit by adding the typical botanicals of juniper, orange peel, liquorice, elderflower and bitter almond which was then completed by a 12 hour infusion of Seville orange peel. To really lift this drink and take you back to a time spent in Seville, we are adding a healthy dollop of Seville orange marmalade and freshly squeezed orange. Keeping to the orange theme, we thought there was no better orange brandy liqueur to use than Cointreau. This drink is then complete with a splash of Manzanilla, bone dry, almost sea-salty dry style from just along the coast from Jerez in Sanlucar de Barrameida.
Add all the ingredients and stir in the marmalade.
Once mixed, add the ice and shake.
Serve over crushed ice.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
