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).