4 replies to this topic

[haresfur]

I've been meaning to ask for a while and was motivated by the recreating drinks discussion.

There are a few posts around about cocktails that use marmalade, like the recent one, and the classic Omar Bradley.

What do you think is the best way to incorporate marmalade into a cocktail? Is there any way to permanently de-gel it? It is a pain to dissolve in cold water and one post suggests boiling water but that would require extra chilling or extra time. Straining out the dregs isn't pleasant either. I admit that at home I just ignore the dregs in the bottom of a glass.

[Tri2Cook]

I've never had a problem with it not breaking up during the shake so I just plop it in. Since I'm only making drinks at home and speed is not a concern, I pour most of my drinks through a fine strainer anyway... so the dregs aren't a problem either. The recipe in the recreating drinks thread calls for "orange marmalade syrup" so maybe making up a 2:1 marmalade to water (just guessing at the ratio) mixture, straining it and tossing it in the fridge is an option.

[Panaderia Canadiense]

If you make your own marmelade, you've also got the option of removing the "dregs" before you even start (by straining out the peels in a jelly bag), and holding a small jar of clear marmelade jelly specifically for cocktails.

Like Tri2, I've never had any problem with the gel dissolving and breaking up in the shake, so I just plop it in.

[Adam George]

I'm a plopper, too.

[b1os]

A recent recipe by Jeffrey Morgenthaler: http://www.saveur.co...-Sour-Marmalade