I recently found out about jam cocktails, and oh my goodness my life has been changed for the better. I honestly don’t know why I hadn’t thought of this on my own. I’m constantly jazzing up cocktails with muddled fruit and simple syrup; jam is essentially those two ingredients combined! Plus the little pieces of fruit in jam have been cooked, so they’re softer than your standard muddled fruity chunks. Now there’s no chance in awkwardly choking on your drink while someone talks to you about the patriarchy and mistakes your coughing for ignorance at a cocktail party! (Or maybe that’s just my life..aheh). Also, maybe you wouldn’t necessarily think about this, but the little bit of thickness that is the consistency of jam really does add a new level of intensity when mixed into a cocktail. I do believe that jam would be a fantastic addition to any standard drink (gin and tonic, gimlet, martinis even), but I came up with my own just to get everyone excited. I want another one just typing this. Also, a really great thing about this recipe is it makes an equally delicious mocktail. Once you take away the hooch it’s not just soda water or juice. So you’re welcome, world! In my opinion, the little bit of ground ginger and cloves really make this cocktail magical. —Rebecca Firkser
In a cocktail shaker combine vodka, jam, lemonade, and ground ginger with lots of ice. Shake well. Pour into a glass and garnish with orange slices and crystalized ginger. Sprinkle ground cloves on top.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.