Long weekend ahead…. woo-hooo! Too early to celebrate with a little cocktail? Not a moment too soon in my book. This recipe was definitely inspired by a cocktail I pinned ages ago from Honestly Yum but with some modifications. The jam is blackcurrant (I used Bon Maman blackcurrant conserve) which was leftover from glazing the matcha strawberry tartlets. I also added some Chambord and soda water to make this a longer drink – but even so it never lasts very long in my hands.
Although I haven’t tried this with other jams I have a feeling it would work well with anything berry-based and a little tart. You can sieve the jam if you like – this makes for a smoother cocktail – but it’s not essential.
As you will see in the photos I run out of crushed ice and was in a race with the light… which is why I am not thrilled with them. The cocktail is 100% fab though. No question about that.
Ingredients
Makes 1
2 measures | 50ml | just under 2oz gin
1 tbsp Chambord (optional)
1-2 tbsp lemon juice
1 tsp sugar syrup
1 tbsp* blackcurrant jam, sieved
(*you can use a little less or a little more according to taste)
Soda water to top up
Method
- Put the gin, Chambord, lemon juice, sugar syrup and jam in a cocktail shaker (or simply a large glass) with a couple of ice cubes and stir well.
- Strain into a highball or rocks glass and add plenty of crushed ice.
- Top the glass with soda water, stir and serve.
Anne Dalzell says
This is the perfect weekend drink. Going to add the last of this years blackberry crop to it.
Tracy K Nixon says
These look so refreshing!
Alana Walker says
Shared this recipe with my mum, she will love it.x
Rachel Ring Alborn says
I do not even like Gin – but could not resist clicking on this after seeing that photo – BEAUTIFUL, love your styling! 🙂