Name: Paddington
Total time: 4 min
Cuisine: Cocktail
Ingredients: 2.5 ml Absinthe; 45 ml Light gold rum 1-3yo; 2 barspoon Orange marmalade; 15 ml Aromatized wine; 15 ml Pink grapefruit juice; 15 ml Lemon juice

Paddington
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Photographed in a Retro Coupe Engraved 7.75oz

Ingredients:
¹⁄₁₂ oz	La Fée Parisienne absinthe
1 ¹⁄₂ oz	Light gold rum (1-3 year old molasses column)
2 barspoon	Orange marmalade
¹⁄₂ oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₂ oz	Pink grapefruit juice (freshly squeezed)
¹⁄₂ oz	Lemon juice (freshly squeezed)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of 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 and SHAKE with ice.
FINE STRAIN into absinthe-rinsed glass.

Garnish:

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Sweet and sour with citrus tartness and faint absinthe anise.

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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.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Frederic D.

20th March at 01:59

Made again, this time without the odd whiskey experiments. I used Probitas for the rum, and 3/4 Oz grapefruit to 1/4 Oz lemon. Very nice drink, revising my rating up. The grapefruit and marmalade bring a subtle bitterness, while the Probitas has enough character to be present without dominating the drink.

Frederic D.

30th June 2022 at 23:40

Original as posted by Simon: very good. My experiment using yuzu marmalade and Johnnie Walker Black: a work in progress if we're being charitable. I rather wish I had some Japanese whiskey to try the next iteration with (and keep with the yuzu geographically).