Marmalade Sour Recipe

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated Sep. 19, 2018

Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Cheers!

While the practice of serving cocktails at breakfast is mostly relegated to history books and weekend brunches, putting breakfast-table ingredients into the cocktail shaker is a practice that's only picking up steam. Drinks containing eggs or egg whites are now fairly common at craft-cocktail bars; here's one that takes another familiar morning food and uses it to very good effect.

*Should you have any blood-orange marmalade kicking about, drinks writer Matthew Rowley heartily endorses utilizing it in this drink.

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Ingredients

  • 3 ounces cachaça
  • 1 ounce fresh lemon juice
  • 2 tablespoons orange/grapefruit/citrus marmalade (preferably low sugar)*
  • 2 dashes orange bitters (Boudreau recommends Fee’s for this drink)
  • 1 egg white

Directions

  1. Combine ingredients in a cocktail shaker; shake well, without ice, to dissolve the marmalade and aerate the egg white. Fill shaker with ice and shake very hard for 10 seconds; strain into chilled cocktail glass.

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