Paddington

Difford's Guide
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Serve in a

Coupe glass

Photographed in a

Retro Coupe Engraved 7.75oz

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 Fée 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)
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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 was 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.

Nutrition:

There are approximately 135 calories in one serving of Paddington.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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