Thursday, March 20, 2008

Marmalade Sours

6 tablespoons orange marmalade
1 cup plus 2 tbsp. bourbon or rye whiskey
3 tablespoons lemon juice

In a pitcher or 2-pint measuring cup, dissolve orange marmalade in 3/4 cup hot water. Stir in bourbon and lemon juice. Fill six 8- to 12-oz. glasses with ice and pour 1/3 to 1/2 cup cocktail mixture into each glass, making sure each serving gets some of the orange peel that settles at the bottom of the mixture. Serve marmalade sours immediately.

--Adapted from Cooking Light magazine

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