Lady Marmalade Recipe

Prepare marmalade

If marmalade is very thick, warm 1 tablespoon gently in a small heatproof bowl or microwave for 5–10 seconds so it becomes spreadable but not hot. Stir to smooth any large chunks.

Combine ingredients

In a cocktail shaker, add the warmed marmalade, orange curaçao (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.25 oz), gin (2 oz), and egg white (0.5 of a large egg) if using. Add 2 dashes of Angostura bitters.

Dry shake

Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and fully integrate the marmalade. This step creates a silky foam and helps break down the marmalade.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup) and seal. Shake hard for 12–15 seconds until the outside of the shaker feels very cold (the drink should be well chilled and slightly diluted).

Double strain and serve

Place a fine mesh strainer over a chilled coupe or Nick & Nora glass and strain the cocktail into the glass to remove marmalade bits and small ice shards. Optionally, for a thicker presentation you can single-strain.

Finish

Express an orange twist over the surface to release oils, then drop the twist or float a thin orange wheel on the foam. If using, place a small edible flower or microgreens on top for visual appeal.

For a clean look, cut a 1/8-inch-thin orange wheel or make a 2–3-inch twist. Hold the twist over the drink and give it a firm pinch to spray the oils across the foam before dropping it in. Place microgreens or an edible flower carefully on the foam if desired.