Jam & Gin Royal: Cupboard Cocktails

When we were thrown into lockdown and you couldn’t book a delivery slot for two weeks, we all became more inventive with what we had in our cupboards. My friend Steve owns The Goat in Chelsea, and has encyclopaedic knowledge on cocktails. Steve gave me a great tip – put jam and your spirit of choice in a shaker with ice, shake and strain.
The concept of jam or fruit conserve in a cocktail has been around for years; Harry
Craddock’s ‘The Savoy Cocktail Book’ features a Marmalade Cocktail, and years later, while at the helm of the Library Bar in the Lanesborough Hotel at the close of the 20th Century, Salvatore Calabrese created the Breakfast Martini, consisting of orange marmalade, lemon juice, Cointreau, and gin.
And jam? The late, great mixologist (and founder of Milk & Honey) Sasha Petraske uses raspberry jam in the Cosmonaut. A vibrant gin sour, where jam is the sweet ingredient. The key to using jam or any kind of preserve is of course, balance. The sharpness of lemon or lime juice and the sweetness of the jam need to be in harmony for the drink to really sing. Of course, we like to make things sparkle, so we’ll be finishing off our drinks using Prosecco and Noughty.


Ingredients

50ml Gin/Gin-ish (or your favourite alt-gin)
25ml Lime Juice
1 heaped teaspoon Strawberry Jam
Prosecco/Noughty

Method

Add the lime juice, jam and gin/alt-gin to a shaker and stir to dissolve the jam a little. Add
ice, shake hard and strain. Top up with Prosecco/Noughty and garnish with a lime wheel.

 

Don't forget to join us and make cocktails live every Friday at 5:30pm