A more festive way to get your daily dose of antioxidants.
I'll never forget the drink I had on a tiny, isolated island off the coast of Africa, served by one of those bartenders whose alcoholic antics were as memorable as the drinks themselves (lots of fire, vodka pouring from ridiculously high heights, and unusual mix-ins). Amidst the mayhem, he had some pretty brilliant cocktail ideas, and while I confess to not remembering the exact ingredients in anything he made, I do recall him stirring jam into one of my libations. Brilliant. So I decided to make my own jammy drink, inspired by this recipe from Madam Geneva, but tweaked slightly due to my fondness for using ingredients I already happen to have (also known as laziness). Adding tonic water makes this more of a gin and tonic variant, but the jam results in a mellower cocktail, better suited for the approaching cooler evenings.
Ingredients
1 1/2 ounces gin
1/2 cup tonic water
Freshly squeezed lemon juice from 1/2 a lemon
1 generous spoonful of blueberry jam
Ice cubes
Frozen blueberries for garnish
I'm a big fan of Hendricks gin these days — it's a bit milder and less piney than most.
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