Jam Cocktails
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Jam Cocktails recipe
serves 1
This is more of a formula that a specific recipe, but it’s something I’ve been having fun with this past week. Jams and preserves are perfect bases for cocktails because they combine both sweetness and acidity—the two main elements you are often looking to add to a spirit to make a cocktail. Plus they often combine a few flavors and have a cooked down consistency that provides robustness and a little texture. Here’s the base formula I use and then how I modify it for specific flavors. Note that some jams are sweeter or more sour than others, so you’ll want to adjust the lemon juice accordingly (and potentially add a little extra honey or sugar.) Don’t know how to measure an ounce? 1 ounce is 2 tablespoons.
2 tablespoons jam
2 ounces spirit of choice (vodka, gin, whiskey, rum, etc)
1 ounce lemon juice
club soda and optional garnishes
Combine jam, alcohol, and lemon juice in a shaker in a cocktail shaker with ice and shake well to combine. You’ll want to shake extra hard to break up the jam.
Pour into a cocktail glass. You can strain to get out any jam bits, or leave them in if you like the texture. Top with additional ice, a splash of club soda and any garnishes like berries, herbs, or citrus zest.
Some specific recipes:
Lady Whiskey Marmalade
2 tablespoons Quince and Apple Orange and Lemon Marmalade
2 ounces whiskey
1/2 ounce lemon juice
splash of club soda
rosemary sprig to garnish
In a cocktail shaker, combine marmalade, whiskey, lemon juice and ice. Shake well.
Don’t strain and pour into a rocks glass. Add additional ice and top with a splash of club soda and a rosemary sprig for garnish.
Rhubarb Gin and Ginger
2 tablespoons Bushel and Peck’s Rhubarb Gin Jam
2 ounces gin
1 ounce lemon juice
splash of club soda
crystallized ginger for garnish
In a cocktail shaker, combine jam, gin, lemon juice and ice and shake well.
Strain into a coupe glass and add a splash of club soda. Garnish with crystallized ginger on a toothpick.
