Sevilla Break Recipe

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time10m

Serves1

Make Sevilla Break Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail Base

2 oz Gin (preferably London dry)

1/2 oz Cointreau or triple sec

1 oz Fresh-squeezed orange juice

1/2 oz Fresh-squeezed lemon juice

1/2 tbs Seville orange marmalade

1/4 oz Simple syrup (1:1)

Bitters & Accents

2 dashes Orange bitters

1 each Egg white (optional for foam)

Ice & Garnish

1 to taste Ice (for shaking and serving)

1 each Seville orange or navel orange wheel

1 each Dehydrated orange slice or twist

Method

Cocktail Base

Combine ingredients

Add gin, Cointreau, fresh orange juice, fresh lemon juice, Seville orange marmalade, and simple syrup into a cocktail shaker.

Add bitters and egg white

Add 2 dashes of orange bitters. If using egg white for texture, add one egg white now.

Ice & Shake

Dry shake

If you added egg white, perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify and create a silky foam.

Wet shake

Add a large handful of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled.

Strain & Serve

Double strain

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) using a Hawthorne and fine mesh strainer to remove marmalade bits and ice shards.

Garnish

Express the oil from an orange peel over the drink, then garnish with a Seville orange wheel or an orange twist and top with a dehydrated orange slice for aroma and visual appeal.