“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

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Jule 5, 2020

Alice’s Adventures in Wonderland begin with some rather traumatic events for the young lady.

In the first page alone she meets a talking rabbit, plummets down a deep hole and perhaps most upsetting of all she finds a jar of tangy marmalade only to discover it’s empty.

Britain fell head over heels for marmalade in the early 1800s and as sugar became cheaper this bitter-sweet spread moved from a suppertime treat to a breakfast table staple.
IMG_7955_20-07-04_Broken_Clock_Lingering_Vodka_Marmalade.jpg Had Henry VIII not declared ‘off with her head’ it may have been popular centuries earlier as Anne Boleyn was apparently hooked after a box of ‘marmaladoo’ was gifted to the Royals in 1524.

The first English recipe in print for ‘Marmelet of Oranges’ is from 1677 when Eliza Cholmondeley boiled up batches not far from where we distil Broken Clock Vodka in Cheshire.

But the particular brand of marmalade we’ve sought for today’s Sunday Brunch recipe is famed for being taken to the South Pole by Captain Scott, was eaten by 007 in Ian Fleming’s From Russia With Love and even has associations with mad hatters.
IMG_7961_20-07-04_Broken_Clock_Lingering_Vodka_Marmalade.jpg Frank Cooper was originally a hat maker but when he opened a grocery shop in Oxford he was given a marmalade recipe by Lorina Liddell, the wife of the Dean of Christ Church college.

At the time each Oxford University college had its own distinct marmalade recipe and Mrs Liddell overlooked the marmalade at Christ Church, which the students nicknamed squish.

As chance would have it, the Liddells were friends with author Lewis Carroll and her daughters were the first to hear the story of Alice in Wonderland on a river excursion in 1862.

And while we can’t be certain it was an empty jar of Mrs Liddell’s marmalade which Carroll featured in his book, we can make amends for Alice’s disappointment with a squish-inspired cocktail recipe that is a decadent tea party tipple for grown-ups.

INGREDIENTS:

40 ml Broken Clock Vodka
20 ml Kumquat Liqueur
2 tsp Frank Cooper’s Muscovado Marmalade
10 ml Lemon Juice
Vintage Champagne

METHOD:

Shake the first four ingredients vigorously in a well iced Boston Tin and pour into a glass (or bottle if you’re enjoying al fresco) using a Hawthorne Strainer. Top with champagne or English fizz.