The earliest reference we can find to this wonderful little cocktail is in Harry Craddock’s Savoy Cocktail Book from 1930.
Craddock recommends it as a pre-lunch apéritif; the fact that lunchtime drinking has declined in recent decades probably explains how this otherwise-wonderful little cocktail has escaped notice for so long.
It’s a wonderful way to taste the true flavors of a marmalade, and you needn’t restrict yourself to just orange. Grapefruit, blood orange, or lemon marmalade would all make fantastic substitutions if you’re lucky enough to have one on hand.
We double-strain ours to remove the bits from the marmalade; some folks like the effect of leaving it in.
Add ingredients to a shaker without ice, and stir to break down the marmalade. Add ice and shake. Double-strain into a small, chilled cocktail glass.
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