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.
マンサニーリャは、間違いなく海の女王です。
食前酒として理想的であり、あらゆるタイプのタパス、特に魚介類など、海からもたらされるあらゆる食材との相性が良いです。
また、塩味のきいた料理（ソーセージや塩漬け肉）や、酢を使った料理（サラダ、アドボと呼ばれる酢やハーブで食材に下味をつけて揚げたもの、マリネ、冷製スープなど）にもよく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
海老やカニ、貝や魚など、あらゆる魚介類に最適です。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
