Yet another new drink we tried over the holidays, the Paddington.
I organised and attended a mixing workshop for the place I work this december, now I’m mixing a lot of new drinks I never had before.
I have to admit it like my cocktails on the sweet side, Paddington is a rather dry cocktail and therefore not my favourite. If you like yours dry, you should definitely give it a go. The Orange and grapefruit aromas are rather nice.
You’ll need:
4,5 cl Banks % island rhum or any other you have in your bar
1,5 cl lillet blanc
1,5 cl fresh pressed grapefruit juice
1,5 cl fresh pressed lemon juice
1 bs Bonne Maman orange jam
Rinse a chilled coupe glass with a splash of Absinthe. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with a grapefruit twist.
The paddington is pictured next to the Lina Bo Bardi book that came out with Hatje Kantz for the lina Bo Bardi exposition in Munich. We did not know her prior to seeing the exhibition and were really impressed by her work.
Yet another new drink we tried over the holidays, the Paddington.
I organised and attended a mixing workshop for the place I work this december, now I’m mixing a lot of new drinks I never had before.
I have to admit it like my cocktails on the sweet side, Paddington is a rather dry cocktail and therefore not my favourite. If you like yours dry, you should definitely give it a go. The Orange and grapefruit aromas are rather nice.
You’ll need:
Rinse a chilled coupe glass with a splash of Absinthe. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with a grapefruit twist.
The paddington is pictured next to the Lina Bo Bardi book that came out with Hatje Kantz for the lina Bo Bardi exposition in Munich. We did not know her prior to seeing the exhibition and were really impressed by her work.