Cocktail of the week: Beckford Canteen’s orange and cardamom martini – recipe
As winter looms ever nearer, here’s a riff on an all-time classic that’s imbued with the flavours and aromas of the colder months ahead. Orange and cardamom martini For the infusion (makes 10 serves)20 green cardamom pods, gently crushed 750ml vodka For the drink1 tbsp marmalade 75ml cardamom-infused vodka (see above and method) 20ml Cointreau 10ml lemon juice 1 orange twist, to garnish First make the infusion. Drop the crushed cardamom pods into the bottle of vodka, seal and leave to steep overnight. The next day, fine-strain the vodka into a clean bottle or jar, seal and store in the fridge or freezer, where it will keep almost indefinitely. To build the drink, gently melt the marmalade in a small pan, then tip into a shaker. Measure in all the liquids, fill the shaker with ice and hard shake. Double-strain into a frozen or chilled martini glass and serve garnished with a twist of orange. Charlotte Hartnell, Beckford Canteen, Bath