Absinthe and Oranges
January 30, 2012
On my FineCooking.com blog, I post a recipe from Scott Baird of the Bon Vivants. It's from the book A Taste for Absinthe.
This is my lousy picture of it.
There's a better picture of the drink from the book over at FineCooking.
L’arc de Triomphe
By Scott Baird
1 fl. oz. Absinthe
1 fl. oz. Fresh Orange Juice
1 fl. oz. Fresh Lemon Juice
1 fl. oz. Bitter Orange Marmalade
¾ fl. oz. Egg White
1 fl. oz. Seltzer Water
Wide Strip of Orange Peel, for Garnish
Add the absinthe, orange juice, lemon juice, marmalade, egg white, and a dash of
Peychaud’s to a pint glass with the spring from a Hawthorn strainer (remove the spring from the strainer and drop it in the glass). Dry shake for 30 seconds, until it is nice and frothy. Open it up, add ice, and shake well to make cold.
Pour the seltzer into a footed beer glass or short stemmed wineglass. Strain the drink into the glass. Add 2 dashes of Peychaud’s and garnish with orange zest. Serve.
Where does one find bitter orange marmalade?
Posted by: Joey | January 31, 2012 at 07:35 AM
I googled it and plenty of results came back. When I tested the drink I used regular orange marmalade and it worked fine. You could always add a dash of orange bitters to the marmalade as well.
Posted by: Camper English | January 31, 2012 at 08:40 AM
From what I can tell, any traditional marmalade made with seville oranges (Dundee's, etc.) would qualify as "bitter orange marmalade". It is called this to distinguish it from "California Marmalade" which is made with navel oranges and lacks the bitterness of the seville.
Posted by: Nick | January 31, 2012 at 10:52 AM
I did find some thank you so much sir! After trying them both though I think I prefer the regular marmalade to balance the sour lemon.
Posted by: Joey | February 08, 2012 at 07:00 PM