On the prowl for cocktail recipes to use up a jar of fantastic orange marmalade, we came across this tremendous recipe from cocktail writer Paul Clarke for Serious Eats.
What a lucky stroke! The bittersweet, jammy flavors of marmalade are the perfect partner to the earthy, grassy notes of cachaça.
We like to make ours with half the bitters reserved and spritzed over the finished drink; the way they cling to the egg foam and fill the nose as you drink, they’re all the garnish you’ll need.
Shake all ingredients first without ice, to fluff up the egg white and break down the marmalade. Add ice, shake again, and double-strain into chilled cocktail glasses.
- Time for a Drink: Marmalade Sour Recipe by Paul Clarke at Serious Eats