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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.

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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More

Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek's methodical approach to cocktails was profiled in the Wall Street Journal's "A Master of Mixological Science" and his martini lauded as the best in America by GQ. He's been in numerous media outlets featuring his approach to better drinking, including CNN, The Rachel Maddow Show and FOX. Derek is a founding member of the D.C. Craft Bartender's Guild and on the board of directors for the Museum of the American Cocktail.
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