PDT - NYC
This cocktail recipe was created by David Slape, one of the bartenders at New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.
- 1/4 ounce absinthe
- 1 1/2 ounces white rum (preferably Banks 5 Island brand)
- 1/2 ounce Lillet Blanc
- 1/2 ounce grapefruit juice
- 1/2 ounce lemon juice
- 1 tablespoon orange marmalade
- Grapefruit twist for garnish
Pour the absinthe into a chilled coupe glass. Swirl and tip the glass to fully coat its inner surface with the spirit. Pour out the absinthe and set aside the rinsed glass.
Add the remaining ingredients to a cocktail shaker filled with ice. Shake, then strain into the rinsed coupe glass. Garnish with the grapefruit twist.