What’s a great beverage to pair with Christmas brunch? A Brunch Martini, of course! It has a nice balance of citrus sour with the sweet of marmalade and a good triple sec—I love Pierre Ferrand’s Orange Curaçao, but you’ll never go wrong with the original, Cointreau. Grand Marnier is great, too, even though it’s not a triple sec. (Sorting out the orange liqueurs can be a little confusing, but here’s a post to help you along.)

And, naturally, it’s a season for strengthening one’s garnish game. This one looks a little clunky, but it was fun! 

BRUNCH MARTINI
2 oz London Dry or Plymouth Gin
1 barspoon Orange marmalade
½ oz Dry Curaçao, Cointreau, or other triple sec (40% alcohol)
½ oz Freshly squeezed lemon juice

In the base of an empty cocktail shaker, stir the marmalade with the gin until it’s dissolved. Add the other ingredients and plenty of ice, shake until well chilled, and fine-strain into a chilled Martini glass. And, seriously, yeah – strain through a tea strainer or similar fine-mesh tool to remove the marmalade bits. Garnish with a twist of orange peel (sculpting optional).