1 part orange or grapefruit marmalade (the more pith the better)
1 part softened unsalted butter
Like the sweet, syrup-soaked cake of the same name, this cocktail is steeped in aromatic flavours and best served hot. Serves 1
MARMALADE BUTTER: Whip the marmalade and butter together with a spatula, then place in the fridge to set.
METHOD: Pour 100ml boiling water over the teabag in a glass and allow to steep for 3 minutes. Discard the teabag. Add the Appleton Estate VX and bitters, then finish with 1 tablespoon of marmalade butter. Leave the butter to melt into the drink and give it a little mix to taste.
GARNISH: Applewood smoke (we used a smoking gun), orange zest.