Marmalade SourCocktail recipe
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Whisky glass
Ingredients
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Cocktail Colin says:
The Marmalade Sour is a brilliantly balanced cocktail that plays the bright, citrusy sweetness of marmalade against the robust, herbal notes of cachaça, elevating it further with a dash of orange bitters for an aromatic complexity. The inclusion of egg white beautifully smooths out the acidity of the lemon juice, creating a frothy, silky texture that makes each sip luxuriously indulgent.
Method
How to make a Marmalade Sour
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- In a cocktail shaker with the cachaça, lemon juice, and bitters, break down the marmalade using the back of a bar spoon
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- Add the egg white and shake well with ice
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- Strain into an old fashioned glass over ice
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- Garnish with an orange peel twist and serve
Your private tasting notes
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FAQ's
What is the ideal type of marmalade for the Marmalade Sour?
The ideal type of marmalade for a Marmalade Sour is typically orange marmalade, given its classic flavor and slight bitterness which balances well with the sweetness and the acidity from the lemon juice. However, feel free to experiment with different varieties such as grapefruit or lemon marmalade for a twist on the traditional flavor.
Can I use a different type of alcohol instead of Cachaça in a Marmalade Sour?
While Cachaça, a Brazilian spirit made from sugarcane juice, is the traditional choice for a Marmalade Sour, you can substitute it with a different type of alcohol if desired. Good alternatives include rum, which shares a similar sugarcane base, or bourbon for a richer, more robust flavor. The choice of alcohol will significantly influence the cocktail's final taste, so choose according to your preference.
Is there a non-alcoholic version of the Marmalade Sour?
Yes, you can make a non-alcoholic version of the Marmalade Sour by substituting the Cachaça with a non-alcoholic spirit or simply omitting the alcohol and possibly adding a bit more lemon juice and marmalade to taste. Sparkling water or a dash of a non-alcoholic bitters can also add complexity to the non-alcoholic version.
Why is egg white used in the Marmalade Sour?
Egg white is used in the Marmalade Sour to create a silky texture and a frothy top when the cocktail is shaken. This not only adds a smooth mouthfeel but also balances the acidity of the lemon juice and the sweetness of the marmalade, enhancing the overall sensory experience of the cocktail.
How can I properly integrate the marmalade into the cocktail?
To properly integrate the marmalade into the Marmalade Sour, ensure that it's first well blended with the other liquid ingredients before shaking. You might find it helpful to stir the marmalade with the lemon juice and Cachaça in the shaker before adding the ice and egg white. This ensures that the marmalade dissolves better, preventing it from clumping up and ensuring a smoother, more consistent flavor throughout the drink.
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