Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Tuesday, October 30, 2007

Forget Red Bull

My husband's band played a gig in Eugene, Ore., this past weekend, which gave me the chance to check out cocktail blogger and mixologist Jeffrey Morgenthaler in action behind the bar at El Vaquero. I opted for a flight of sours, including an Angostura-scorched Pisco Sour (watch Jeff's how-to video on the topic) and a Marmalade Sour, made with Bulleit bourbon and orange marmalade.

The cocktails were deliciously balanced and smooth, but it was my request for a cup of coffee that led me to a new favorite—The Shakerato. Popular in Italy, this caffeinated quencher is a refreshing, citrus-infused mocktail with a gorgeous stout-like froth on top. Here's Jeff's recipe:

The Shakerato
2 oz. espresso
2 tsp. sugar
Glass: Cocktail
Garnish: Lemon twist

Combine ingredients in a cocktail shaker, "shake the hell out of it" and strain into a chilled glass. Garnish.

—Siobhan Crosby


Jen said...

What's the recipe for the marmalade sour?

Jeffrey Morgenthaler said...

Adapted from Bourbon and Branch in San Francisco, the recipe is:

2.5 oz Bulleit bourbon
1 oz fresh lemon juice
.75 oz simple syrup
1 tsp orange marmalade

Shake ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a wide strip of orange peel.

Siobhan said...

Thanks, Jeff! My "Pink Grapefruit" experiment worked out deliciously....

We swapped in pink grapefruit marmalade for the drinks and used the orange for our dinner (Orange Chicken with Quinoa)!

Jen said...

Thanks for the recipe. One more question. Is there a certain type of marmalade you use? I know some can be pretty sweet or pretty tart, so I would imagine that would make a difference in the drink.