Thursday, December 29, 2011

orange marmalade sour

Josh is a huge fan of orange marmalade. We almost always have a jar in a fridge. It's awesome on toast, fantastic as a sauce over pork tenderloin (just throw in some white wine and chopped thyme and let it reduce on the stove a bit), and addictive over vanilla ice cream with a drizzle of fudge as well (it's that whole chocolate orange thing).

We had a "breakfast dinner" a few nights back with a giant pan of scrambled eggs and toast. Josh came up with this recipe as a sort of "breakfast-y" cocktail. He had something similar a while back at the esteemed San Francisco bar Bourbon and Branch. The result was a fantastically frothy and bittersweet cocktail, which would match up to any dinner or dessert.

Orange Marmalade Sour
makes 1 cocktail

2 1/2 oz bourbon
1 oz lemon juice
3/4 oz egg white - see note below
1 teaspoon orange marmalade
1/2 oz simple syrup
2 dashes orange bitters (I prefer Reagan's No. 6)
Garnish: orange peel

Note: While the alcohol, citrus, and simple syrup will "cook" the egg whites, I recommend using organic egg whites whenever making cocktails.

Using a Boston shaker, add egg whites to one side of shaker and add remaining ingredients to other side of shaker. Combine both sides of shaker and vigorously dry shake (without ice) for 10-20 seconds so that egg white can be properly emulsified with the citrus and alcohol. If you skip this step, you may end up with scrambled egg whites. Add ice and vigorously shake for an additional 10-20 seconds. Strain into your favorite coup or Irish coffee glass and garnish with orange peel.

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