Adapted from The PDT Cocktail Book by Jim Meehan

Those who have stepped through the phone booth at Crif Dogs into PDT  know all about the bowler-hatted bear looming over the bar. That’s Paddington. “David Slape, the drink’s creator, was the first bartender I hired to work at PDT,” says owner Jim Meehan. “The Paddington is a Hemingway Daiquiri variation of sorts made with orange marmalade, the fictional Paddington Bear’s treat of choice.” It’s appeared on nearly every PDT menu since its inception.

Reprinted with permission from The PDT Cocktail Book © 2011 by Jim Meehan, Sterling Epicure an imprint of Sterling Publishing Co., Inc.


Serving: 1

  • 1 1/2 ounces rum (Banks Five Island)
  • 1/2 ounce Lillet Blanc
  • 1/2 ounce grapefruit juice, fresh
  • 1/2 ounce lemon juice
  • 1 barspoon orange marmalade
  • 1 dash absinthe (St. George)

Garnish: grapefruit twist

  1. Add a dash of absinthe to a coupe or cocktail glass. Swirl to rinse, discard and set aside.
  2. Add all ingredients to a cocktail shaker, add ice and shake.
  3. Strain into absinthe-rinsed glass and garnish with a grapefruit twist.