Paul Child’s Rum and Orange Cocktail

Okay, Julia was the cook, but Paul was in charge of the drinks. I would be willing to bet that she had a “say,” though. I am not a cocktail aficionado, but this is really good. I have to thank my bud Roz for introducing me to Paul’s handiwork at a brunch she hosted with friends. A “jigger’’ is another name for a shot glass that usually holds 1½ ounces.

Ingredients for 2 Generous Drinks,
or 3 Nicely-Sized Drinks (Multiplies Easily)

2 jiggers (4 tablespoons) dark Jamaica rum

1 jigger (2 tablespoons) orange liqueur

½ jigger (1 tablespoon) bottled sweetened lime juice

Juice of 1 lime

1 tablespoon orange marmalade

3 jiggers (6 tablespoons) dry white vermouth

1 whole orange, quartered, rind and all

5 shakes orange bitters

6 ice cubes

Preparation

Place all ingredients in an electric blender and blend 20 seconds on high.

Strain through a fine sieve into a pitcher.

Cover and refrigerate until serving time.

Stir before serving and pour into chilled cocktail glasses.

Ice is optional.

NOTE

When straining, work ingredients back and forth until all the liquid is worked through. This will take some time; don’t rush the process. A rubber spatula works best to do this. A dry white wine can be swapped out for the vermouth.