Paddington

from PDT

• St. George Absinthe
• 1.5 oz. Banks 5 Island Rum
• .5 oz. Lillet Blanc
• .5 oz. Grapefruit Juice
• .5 oz. Lemon Juice
• 1 barspoon Bonne Maman Orange Marmalade

Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe. Garnish with a grapefruit twist.

After working a few nights under the taxidermied black bear nicknamed Paddington, David Slape created his namesake cocktail. —David Slape, Fall 2008