THE BRUNCH MARTINI
Martin Miller’s is an indie British gin (£26, Sainsbury’s) and this is its take on marmalade: 40ml Martin Miller’s Gin; 10ml Cointreau; 25ml lemon juice and 2tsp orange marmalade. Put all of the ingredients into a cocktail shaker, shake hard and fast, double strain, and then pour into a chilled cocktail glass.
THE LONG BREAKFAST NEGRONI
A deceptively simple one, which adds grapefruit-y sunshine to a cocktail otherwise associated with being louche and worldly on a hot foreign night. Felix Cohen of Manhattans Project recommends a shot each of Campari and gin, followed by half-orange, half-grapefruit juice.
THE DUPPY SHARE PUNCH BRUNCH
Try Duppy Share premium Caribbean rum (£37.99, Selfridges) for a pre-Carnival drink: 40ml Duppy Share rum; 20ml crème de pêche; 40ml Earl Grey tea; 10ml sugar syrup; 2 drops bitters. Add one bag of tea to 200ml boiling water for 5 mins, cool, mix with ingredients and serve over ice.
THE ESPRESSO MARTINI
Invented in the Eighties in London’s Soho for a customer who wanted “to stay awake”, the Espresso Martini is a classic. The cocktail experts at Difford’s Guide suggest this: 2 shots Ketel One vodka; 1½ shot hot espresso; ½ shot Galliano Ristretto liqueur; ¼ shot sugar syrup. Shake and serve in a chilled glass.
OUR OWN RECIPE
Meet the Cherry Bellini. We tried this first with some fancy organic-cherry juice, but there’s something perverse about adding booze to something you bought in a health-food shop and thischerry-juice drink (Waitrose, £1.20) is smoother and less tart. Mix with half a Champagne flute of Prosecco.