Clementine Martini

This fresh and festive martini has been created for 58 and CO by Jade Rose to celebrate the bright and citrussy character of our London Dry Gin.

There’s a bit of prep involved in this zero waste cocktail recipe, so read the method carefully.

Ingredients

Serves 1

• 50ml 58 and CO London Dry Gin

• 10ml Supasawa

• 20ml Clementine Peel Syrup

• 10ml Fino Sherry

• 2 Dashes Peychauds Bitters

Glassware

Frozen martini glass

Garnish

Orange Dust

Method

CLEMENTINE PEEL SYRUP RECIPE:

Ingredients:

• Peels from 3 clementines

• 200g Sugar

• 250ml Water

Makes approx 200ml (enough for 10 martinis)

Method:

1. Peel 3 clementines, set the flesh of the fruit aside**.

2. Add the peels, sugar and water to a pan on medium heat for 10 minutes - don’t boil. Once the sugar has dissolved, turn off the heat and leave the peels to infuse for an hour.

3. Strain the syrup into a clean, sterilised bottle or jar and store in the fridge for up to a week. Keep the peels to make your garnish.

** Zero waste recipe: make Clementine Gin Marmalade.

FOR THE ORANGE DUST GARNISH:

Save the sugared orange peels from your syrup, lay out on a silicone mat or on greaseproof paper. Pop them in the oven (or airfryer) for 2-3 hours on a medium-low heat until they’re completely dried out. Once cooled, put into a blender (like a nutribullet) and blend into a fine powder.

FOR THE MARTINI:

Add all of your ingredients to a mixing glass, fill with ice and stir for around 1 minute, until ice cold. Take your martini glass from the freezer, rub a piece of lemon/clementine on one side (outside) then lightly sprinkle with your orange dust. Strain your cocktail into the glass and express a clementine peel/orange peel*** over the drink to finish.

*** Compost your citrus waste or put it to one side to make your next batch of syrup.

About Jade Rose

Jade Rose is a bartender and creative based in London. She started her career working in some of Manchester’s best bars, winning World Class Rising Star 2024 before moving down to London to work for the Lyan Group. She focuses on consultancy for cocktails and spirits, with an interest in dynamic and seasonal produce, delicious sustainable recipes with an ode to the experimental, and a love of tasty wine and whiskies.

We first met Jade as a part of the Double Dutch Female Bartending Scholarship that we hosted in 2025, and were hugely impressed with her work ethic and enthusiasm. You can also catch Jade assisting at our Gin School experiences.