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.