101 Best New Cocktails: Marmalade Duke by Jonathan Downs, Abode Canterbury Champagne Bar, Canterbury, Kent, UK
Jonathan Downs, Abode Canterbury Champagne Bar, Canterbury, Kent, UK
“The Marmalade Duke is a rich and decadent cocktail combining the rich bittersweet flavour of Chase Marmalade vodka, with the smooth, nuttiness of Briottet Crème de Châtaigne liqueur, the sweetness of Monin chocolate syrup and the bitterness of fresh espresso coffee. Once shaken together it is served with a creamy layer of Baileys at the bottom of the glass. The cocktail is then garnished with an orange slice that has been soaked in sugar syrup and then dried out in an oven, which adds a great contrast to the cocktail. A perfect well balanced serve for after dinner, either paired with a dessert or petit fours, or simply for whenever the mood takes you.
“The Marmalade Duke is an evolution of the popular Espresso Martini, but with a richer, fuller and more complex finish. The Chase Marmalade vodka is the base spirit of the cocktail. Its sweetness and huge flavor, thanks to the Seville oranges helps to cut through the bitterness of the fresh espresso coffee which is rounded with the chocolate syrup. Added to this is the chestnut liqueur which is made from a maceration of chestnuts from the Ardèche department in France adding more depth to the cocktail and complements the Seville orange, coffee and chocolate flavours. The Irish liqueur gives the cocktail a creamy, more luxurious finish and adds more complexity to the taste on the palate.
“The layering technique is a bit of a showmanship, for once the drink has settled and you pour the Baileys down a barspoon in the middle of the drink it settles fairly easily and amazes the viewer, and I found this method slightly easier than layering the Baileys first. The top layer of the drink is the foam created from shaking the cocktail.
“I came up with the drink as an alternative version of the Espresso Martini, partly in thanks to a conversation I had with a guest at my bar who couldn’t decide between an Espresso Martini or a Baileys for after their meal. The choice of the different range of flavours was for me wanting to create a dessert in a cocktail, having more depth in taste with the orange, chestnut, coffee and chocolate and the rounded off with the creamy Baileys liqueur, which helps to lengthen the complex finish on the palate.” Jonathan Downs
25 ml (.8 oz) espresso shot
20 ml (.66 oz) Briottet Crème de Châtaigne liqueur
10 ml (.33 oz) Monin chocolate syrup
20 ml (.66 oz) Baileys
1 Candied Dried Orange Slice*, as garnish
Shake the first four ingredients over ice and strain into a chilled coupe. Once the cocktail has settled, use a barspoon to layer the Baileys at the bottom of the glass. Add the garnish.
*Candied Dried Orange Slice: Cut an orange into thin slices and soak overnight in sugar syrup. Drain and place on a baking tray lined with a nonstick baking mat. Transfer to a 200°F oven and bake until the flesh of the orange is translucent and the peel is dry, roughly 2.5 hours.
gaz sez: Often we like to think that we’re too sophisticated to enjoy sweet concoctions, but we also know deep down that that’s not strictly true—they are just more like secret lovers than out-in-the-open affairs, and let’s face it, they sell like crazy. This beauty is way more complex than most drinks of its ilk, and the flavors go together astonishingly well. Promise.
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