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haresfur

Marmalade in cocktails

5 posts in this topic

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.


It's almost never bad to feed someone.

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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.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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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.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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