Cocktails made with marmalade is not a new thing, bartenders have long been wielding fruits and preserves to bring a certain sweetness or tartness to their mixed libations. Here are a couple ideas that inspired us.
Whiskey Punch with Marmalade
This recipe is adapted from by a sort of whiskey punch with marmalade and nutmeg found in The Atlanticand appearing in Charleston Receipts, the oldest junior league cookbook, in print from 1950.
2 ounces bourbon whiskey (Charleston Receipts lists amount as a “Generous portion of whiskey”)
1 heaping ½ teaspoon Sicilian marmalade
2 pinches nutmeg
splash of filtered water
Add marmalade and water to glass with a pinch of nutmeg. Stir into paste. Add whiskey and cracked ice, and stir. Top with another pinch of nutmeg. The original recipe suggests shaking but does not specify whether you should strain it or not. If you like the peel in the drink, build it in the glass and leave the bits behind. The marmalade will settle, so serve with a spoon or stirrer.
Whiskey Sour with Sicilian Marmalade
This recipe is adapted from one found in Saveur.
2 oz. 100-proof bourbon
1 oz. fresh lemon juice
½ oz. simple syrup
1 tsp. Sicilian lemon or orange marmalade
1 egg white
3 drops Angostura bitters
Combine bourbon, juice, syrup, marmalade, and egg white in a shaker filled with ice; shake. Strain into a chilled coupe glass. Add bitters, and using a toothpick, swirl into whites.