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.