UCI Road World Championships Cocktail

A new cocktail has been mixed to offer a bespoke Harrogate ‘welcome to the world’ for the UCI Road World Championships. The Marmalade on Toast Cocktail takes inspiration from Paddington…

A new cocktail has been mixed to offer a bespoke Harrogate ‘welcome to the world’ for the UCI Road World Championships.

The Marmalade on Toast Cocktail takes inspiration from Paddington Bear, a foreign visitor to British soils, with a penchant for marmalade sandwiches.

The cocktail has been specially concocted by mixologists at The Fat Badger, part of the White Hart Hotel and Scran, part of the Yorkshire Hotel, with ingredients including Slingsby Marmalade Gin.

Harrogate Spirit to Welcome Global Visitors

Simon Cotton, MD at the HRH Hotel Group which includes the Yorkshire and White Hart Hotels, said: “There’s something quintessentially British about marmalade, and with competitors and visitors descending on Harrogate from across the globe, we felt it was a nice touch to welcome all with this warming cocktail.  We challenged our Bar Manager Dario Luis to come up with the cocktail and who better to do this after he was awarded Harrogate’s Bar person of the Year Award at the recent Harrogate Hospitality & Tourism Awards.  We gave Dario a brief based on the Marmalade on toast idea and I think he’s done an amazing job coming up with a really unique and above all, fantastic tasting cocktail that I think will be a real hit with visitors and locals alike!”

Yorkshire 2019, the official organisers of the UCI, put global viewing figures for the cycling races at 250M.

Picture shows: Richard Spencer, Simon Cotton, Marcus Black and Dario Luis.

Richard Spencer, Director of Visit Harrogate, said: “Harrogate as a destination represents not just the best of Yorkshire but the best of British. Marmalade on toast is associated with traditional English breakfasts, and of course Harrogate is home to the finest tearooms. It’s fantastic businesses have come together to create a bespoke Harrogate tipple.”

Slingsby Marmalade Gin is crafted using locally sourced botanicals, synonymous with the restorative Spa qualities of Harrogate. These botanicals are complemented with zesty Yorkshire marmalade and water from the world famous Harrogate aquifer.

Marcus Black, co-founder of Spirit of Harrogate, said: “Our Slingsby range was created to ‘restore the spirit’ and we believe our Marmalade Gin does just that! Marmalade adds flavour and sweetness but also richness and depth, perfect for September as we head towards autumn. We’re embracing the opportunity to show off the best of Harrogate brands on this global platform.”

The Marmalade on Toast Cocktail will be served at the Fat Badger at the White Hart Hotel and Scran at the Yorkshire Hotel throughout the nine-day event, which start on 21 September.


Marmalade on Toast

Served – Crushed ice, double strained

Standard garnish – orange Zest

Standard Drinkware – Hurricane glass (Height 20cm x width 6cm)

Standard Equipment

  • Hurricane glass (Height 20cm x width 6cm)
  • Whipped cream dispenser
  • Blow torch
  • Boston Shaker

Specified Ingredients

  • 50ml Slingsby marmalade
  • 15ml Grand Marnier
  • 15ml Disaronno Amaretto
  • 35ml Pineapple juice (sunpride)
  • 2 fresh blackberries
  • Orange foam
  • Orange Zest

Orange Foam Ingredients (6 serves)

  • 300ml egg white
  • 25ml natural orange flavour
  • 9 dash Angostura bitters
  • 100ml caster sugar syrup

Marmalade Ingredients (homemade) 30 serves

  • 800g caster sugar
  • 800ml water
  • Rind of 3 oranges (micro plane)
  • Dark rum to taste

Marble cake (toasted bread) 3 cakes/ 15 serves (2 pieces p/ cocktail)

  • 250g butter
  • 250g caster sugar
  • 250g flour
  • 6 eggs
  • 50g dark chocolate
  • 50g milk chocolate
  • Cook for 30 minutes at 140°C

Cocktail Preparation

1st step

Pour the 2 blackberries together with the pineapple juice and muddle these two together.

2nd step

Add all the other ingredients into the shaker and filled with ice.

3rd step

Double strain into hurricane glass, over the crushed ice

4th step

With the whipped cream dispenser, had the foam floating, just covering the edges of the glass

5th step

With the blow torch burn the top of the foam until golden. Garnish with the orange zest.

6th step

Serve the cocktail in a display plate together with the two slices of marble cake and the marmalade into a ramekin.