Garnish:
Grapefruit zest twist
How to make:
RINSE chilled glass with absinthe and set to one side. STIR marmalade with rum in base of shaker until marmalade is dissolved. Add other ingredients, SHAKE with ice and fine strain into absinthe-rinsed glass.
| 1/12 fl oz | La Fee Parisienne absinthe |
| 1 1/2 fl oz | Bacardi Gold rum |
| 2 spoon | Orange marmalade |
| 1/2 fl oz | Lillet Blanc |
| 1/2 fl oz | Grapefruit juice (pink) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Sweet and sour with citrus tartness and faint absinthe anise.
History:
Created Autumn 2008 by David Slape at PDT Bar in New York City soon after the bar opened. David with inspired by a taxidermied black bear on the wall of the bar which was nicknamed Paddington. This recipe is adapted from Jim Meehan's 2011 The PDT Cocktail Book.
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