This recipe, for a whiskey punch of sorts with marmalade and nutmeg, appears in Charleston Receipts, the oldest junior league cookbook, in print from 1950.
• 2 ounces bourbon whiskey (Charleston Receipts lists amount as a "Generous portion of whiskey")
• 1 heaping ½ teaspoon marmalade
• 2 pinches numeg
• splash of filtered water
Add marmalade and water to glass with a pinch of nutmeg. Stir into paste. Add whiskey and cracked ice, and stir. Top with another pinch of nutmeg. The original recipe suggests shaking but does not specify whether you should strain it or not. I actually like the peel in the drink, so I build it in the glass and leave the bits behind. The marmalade will settle, so serve with a spoon or stirrer.
To read Derek's article about how to use marmalade in cocktails, click here.