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