Toast and Marmalade
We’re perpetually charmed by cocktails that evoke the flavors of foods, and the Toast and Marmalade from Megan Deschaine at The Macintosh is one of our favorite examples.
It’s easy enough to get marmalade in there – a heaping teaspoon is all you need – but what of the toast? Deschaine came up with a blend of bourbon, chocolate mole, and smoky-sweet Drambuie (a scotch-honey liqueur) that absolutely nails it.
If you don’t have smoky chocolate mole bitters (we like Bittermens), regular chocolate bitters still make for a wonderful flavor.
We found it in Imbibe magazine, listed as a brunch cocktail, but it’s equally lovely by the fire on a cold winter day.
- 1½ parts Bourbon
- ¼ part Scotch whisky liqueur
- ½ part Honey syrup
- ½ part Lemon juice
- 1 tsp Marmalade
- 2 dashes Mole bitters or Chocolate bitters
Vigorously shake all ingredients with ice; you may need a little extra violence to ensure that the marmalade is sufficiently incorporated in the mix.
Strain into an ice-filled short glass, and garnish with sprig of thyme and/or an orange slice.
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- Brunch Cocktail: Toast and Marmalade from Imbibe magazine
- The Macintosh, the Charleston, South Carolina eatery where the Toast and Marmalade was born