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 | Light gold rum (1-3 year old molasses column) |
| 2 barspoon | Orange marmalade |
| 1/2 fl oz | Lillet Blanc (or other aromatized wine) |
| 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
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.
Alcohol content:
- 1.3 standard drinks
- 19.46% alc./vol. (38.92° proof)
- 18 grams of pure alcohol
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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