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Ainsley Harriott’s Bitter Orange and Cardamom Martini

This sophisticated cocktail is infused with flavours of orange and cardamom, making this a perfect tipple for a special occasion.

From the book


I simply couldn’t visit Ian Fleming’s Jamaican villa without making a Martini in his honour. So, here is my Bitter Orange and Cardamom Martini; in true James Bond style, it’s shaken and not stirred!

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8 cardamom pods
3 tbsp bitter orange marmalade
450ml vodka
3 orange peel strips
150ml Cointreau or triple sec
2 tbsp fresh lemon juice
3 large splashes Angostura bitters
For the garnish:
4 x orange peel twists

Essential kit

You will need a cocktail shaker.


In a pestle and mortar, crush the cardamom pods until they have split open.

In a small saucepan, melt the marmalade over a medium heat, but do not allow to boil. Remove from the heat and add the vodka, crushed cardamom pods and orange peel strips. Set aside to infuse until cool.

Pour the cooled mixture into a cocktail shaker filled with ice. Add the Cointreau, lemon juice and Angostura bitters and give everything a good shake.

Fine-strain into Martini glasses and serve garnished with orange peel twists.

TIP: To make the orange peel twists, using a paring knife or peeler, cut a long thin piece of peel from the orange (try to avoid digging into the pith). Roll the strip of peel into a spiral and give it a little squeeze to tighten the twist before dropping into your drink.


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From the book: Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

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