prince of orange

1 1/2 oz Bols Genever
1 oz Drambuie
1/2 oz Lemon Juice
1/4 oz Orange Juice
1 tsp Orange Marmalade
2 dash Angostura Bitters

Shake with ice and double strain into a coupe or cocktail glass. Garnish with an orange twist.

Last Tuesday, Andrea and I made the journey to the South End to visit Estragon for Sahil Mehta had mentioned that lately he was working occasional Tuesday nights (normally he works on Mondays). Sahil had a few new drinks to showcase for us -- two were his entries into the Angostura Bitters competition and two were recipes he was submitting for a Bols Genever article. For our first round, Andrea and I tried the Angostura Bitters contest drinks; the southeastern India-inspired one I had was quite spectacular. I will write about it in the future; however, the contest guidelines specify that submissions need to be unpublished recipes. While Andrea was lured away with the Starbird for her second round, I opted for the Prince of Orange from his new Genever drinks.
The Prince of Orange balanced the sweetness of Drambuie with orange and lemon elements similar to the Duke and Madelaine Cocktails. Moreover, the addition of marmalade would add extra depth of citrus flavor as well as a full mouthfeel such as was noted in the Jubilee Line and other drinks. Here, the Prince of Orange presented a malt and orange aroma. The citrus sip did have the smooth richness from the marmalade as expected. The swallow was a combination of the Bols Genever and the Drambuie; indeed, the two spirits paired rather well for the sharper notes of the Genever and sweeter aspects of Drambuie were quite complementary. Lastly, the Prince of Orange ended with a lingering citrus zing that was coupled with the bitters' spice and Genever's botanicals.