Thursday, November 3, 2011

paddington

1 1/2 oz Banks 5 Island Rum (El Dorado 3 Year)
1/2 oz Lillet Blanc (Cocchi Americano)
1/2 oz Grapefruit Juice
1/2 oz Lemon Juice
1 barspoon Orange Marmalade

Shake with ice and double strained into an absinthe-rinsed (Kübler) coupe. Garnish with a grapefruit twist.

On Wednesday last week, I opened up the new PDT Cocktail Book and selected the Paddington as the night's libation. The recipe was created by David Slope in Fall of 2008 after spending a bit of time mixing drinks under one of PDT's decorations, a taxidermied black bear of that name. I think I was drawn in by the marmalade and convinced by the absinthe rinse.
The Paddington proffered an absinthe, grapefruit, and lemon aroma that led into a complex citrus flavor on the sip. The swallow began with the rum and ended with light absinthe and marmalade notes, and the swallow ended a little tarter than the sip began. The marmalade in conjunction with the other ingredients came across almost as a Cointreau-like note, and thus, the Paddington had a Corpse Reviver #2 feel to it (albeit one that was more tart and citrussy and less botanically driven).

2 comments:

erik_flannestad said...

While I think it is OK to substitute Cocchi Americano for "Kina Lillet" in vintage cocktails, you have to be careful with modern cocktails.

There are some that are downright dreadful with Cocchi Americano.

This sounds like it would be OK, but it was definitely created with Lillet Blanc in mind.

frederic said...

Any examples? Because it seems that everyone else has declared them interchangeable and people use whatever one is at the bar or home (very few places have both).