Cocktail of the week: Beckford Canteen's orange and cardamom martini recipe

"For the infusion (makes 10 serves) 20 green cardamom pods, gently crushed 750ml vodka For the drink 1 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."

"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. 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."

An orange and cardamom martini recipe uses a cardamom-infused vodka and marmalade for a winter-flavoured twist. The infusion requires 20 crushed green cardamom pods steeped in 750ml vodka overnight, producing about 10 serves; the infused vodka should be fine-strained and stored sealed in the fridge or freezer where it keeps almost indefinitely. For one cocktail, combine 75ml infused vodka, 1 tbsp marmalade, 20ml Cointreau and 10ml lemon juice. Melt the marmalade, measure in the liquids, fill the shaker with ice and hard shake; double-strain into a chilled martini glass and garnish with an orange twist, then serve immediately.

Read at www.theguardian.com