From Paul Clarke of The Cocktail Chronicles, we have Jamie Boudreau's Marmalade Sour.
Paul says:
I put this on a menu for a cocktail party several months ago, expecting
I’d only serve a few since some are squeamish about drinking raw egg
white; once the first Marmalade Sour went across the bar, the drink
became so popular that the crowd quickly went through all of the
cachaça in the house and did serious damage to the marmalade supply.
No more suspense. Here's the recipe:
Marmalade Sour
- 3 ounces cachaça
- 1 ounce fresh lemon juice
- 2 tablespoons orange/grapefruit/citrus marmalade (preferably low sugar)*
- 2 dashes orange bitters (Boudreau recommends Fee’s for this drink)
- 1 egg white
Combine ingredients in a cocktail shaker; shake well, without ice, to dissolve the marmalade and aerate the egg white. Fill shaker with ice and shake very hard for 10 seconds; strain into chilled cocktail glass.
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