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Paddington

Aperitivo/aperitif

4.4 24 ratings

Favorite

Ingredients

1/12 oz Absinthe
1 1/2 oz Light gold rum 1-3yo
2 barspoon Orange marmalade
1/2 oz Aromatized wine
1/2 oz Pink grapefruit juice
1/2 oz Lemon juice

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of grapefruit zest twist.

Method

  1. 3 RINSE chilled glass with absinthe, discard excess and set aside.
  2. 4 STIR marmalade with rum in base of shaker until marmalade is dissolved.
  3. 5 Add other ingredients and SHAKE with ice.
  4. 6 FINE STRAIN into absinthe-rinsed glass.

Garnish

  1. 7 EXPRESS grapefruit zest twist over cocktail and use as garnish.

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Flavour profile

History

Citrus tartness balances the sweetness, with subtle anise from absinthe.

This drink was first made in Autumn 2008 by David Slape, who was working at PDT Bar in New York City not long after it opened. The bar's resident taxidermied black bear, nicknamed Paddington, served as the inspiration for David. The recipe presented here is based on the one found in Jim Meehan's 2011 book, The PDT Cocktail Book.

Created by David Slape