This drink, created by bartender Salvatore Calabrese, is a fantastic upgrade on a typical Mimosa at brunch.
The original recipe calls for orange marmalade, but just about any citrus marmalade would be wonderful here. The bitterer, the better – the drink gets enough sweetness from the orange curaçao.
Calabrese serves his with orange peel grated on the top of the drink, but we find it a bit difficult to drink without getting bits in our teeth. We like a wide strip of orange twisted into the drink and then dropped in.
