Paddington | James Beard Foundation
This cocktail recipe was created by David Slape, one of the bartenders at New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.
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Cooking tools:
- Coupe glass
- Cocktail shaker
- Jigger
- Measuring spoon
- Fine-mesh sieve
- Peeler
Ingredients
- 1/4 ounce absinthe
- 1 1/2 ounces white rum (preferably Banks 5 Island brand)
- 1/2 ounce Lillet Blanc
- 1/2 ounce grapefruit juice
- 1/2 ounce lemon juice
- 1 tablespoon orange marmalade
- Grapefruit twist for garnish
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