This week’s cocktail is so simple, so fun, and the best shade of pink. A simple mix of gin and, you guessed it, jam, you can most likely make it with what you have on hand. Though it’s definitely a reason to splurge for a fabulous jam… or better yet, make your own.
The Gin and Jam Cocktail comes from Todd, the Drinks Editor at Honestly Yum, an honestly great blog that I like to frequent for food and drink inspiration. You may remember that I have shared a drink of his before. Thanks, Todd, for this pink and sweet and swirlable cocktail that’s as easy to make as it is to finish.
Truth be told, I am a fan of the evening drink. And while most nights I defer to a good glass of wine, there is something to be said for the well-conceived cocktail. Much like the wreaths I discussed the other day, a cocktail is a microcosm of the world around. It has a point of view, all touched on with its perfect pairings and essences and notes. It is put together. First in that it is made, a labor of love, and second in that it has style. The glass, the garnish, the rocks, the rim. Some nights you just have to go all out.
There are so many inspiring things being done these days that I just had to start sharing a drink with you. This week’s cocktail comes from a truly inspiring and funny duo (note that the recipe notes are their own), Andrea and Paul Bartholomew from The Framed Table. Both photographers, their blog is “a photographic menu of culinary explorations”, and well worth the visit. Thank you both for sharing this drink – a smart mix of easy sophistication and well-appointed languor.
dried rose tea buds (optional, for garnish – we used Damask Rose Tea Buds from Harrods in London, of course)
In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
Add 3 ice cubes and top off the glass with club soda. Stir again.
If additional charmingness is desired for presentation, add an optional garnish of dried rose tea buds from Harrods in London and make sure to tell everyone where you got them.
• INFUSED GIN: add 2 tbsp loose leaf Earl Grey tea to 8oz Gin and it let set for 2 hours covered at room temperature. Filter into another container for use later. (We used Plymouth Gin and Flowery Earl Grey loose leaf tea from Harrods in London. If you use this same tea, make sure to tell everyone where you got it – everyone wants to hear that story again.)
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.
• ICE CUBES: chip pieces off an iceberg from your transatlantic ocean liner voyage and form into cube-like shapes, approximately 1 to 1.5 inches. Keep below 32°F (0°C) until ready to prepare this cocktail.