Marmalade in cocktails
Posted 25 January 2013 - 12:31 AM
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.
Posted 25 January 2013 - 04:22 AM
Posted 25 January 2013 - 05:09 AM
Like Tri2, I've never had any problem with the gel dissolving and breaking up in the shake, so I just plop it in.
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