Marmalade Sour
MARMALADE SOUR
3 oz cachaca
1 oz lemon juice
2 dashes Fee’s orange bitters
1 egg white
2 tablespoons of low-sugar orange/citrus/grapefruit marmalade
Shake vigorously and strain into a cocktail glass
Why waste marmalade on your toast when you can have it in a cocktail?
I discovered this recipe while wandering around our great Vancouver farmer’s market in Granville Island. While walking amongst all the great produce, I happened upon a stall of homemade preserves, and came to the epiphany, that marmalade would be an obvious addition to a Sour. After settling upon a low-sugar marmalade, I messed around with various base spirits, before settling on cachaça. The smoky fire of the cachaça was easily tamed by the tart sweetness of the marmalade, and a star was born!
Marmaldes in cocktails have become a recent trend, and an article on this trend will appear in February’s Food & Wine magazine. Be sure to pick it up to find this and many other interesting uses for marmalade.
Cheers,
Jamie Boudreau
Mixologist
VESSEL
The Marmalade Sour is a strong contender. I followed up on Food & Wine and was disappointed to find only a small blurb. However, in it you mention experiments with rye and ginger preserves. Now that sounds interesting. Any luck so far?
oh..I love Marmalade drinks, such a nice consistency in your mouth as you drink it!
What about a nice “Marmalita” my signature cocktail made with Reposado Tequila,lime juice, Cointerau, orange marmalade and fresh passion fruit……mmmhh
Max from Italy
http://maxologist.blogspot.com
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