A Jam Cocktail Recipe: Lemon Verbena & Raspberry Jamtini
Jam’s ability to glam up a piece of toast is, of course, a foregone conclusion. But have you ever thought about adding a dollop of this sweet, sticky fruit spread to your cocktail? You should! Shaken with ice and a shot of vodka, jam creates a cocktail of surpassing summery goodness. Whether you’ve been hard at work canning your garden’s bounty or hard at work enjoying the sun, a jamtini is just the thing to toast the end to a perfect summer day.
Theresa Loe is the creator of the jamtini as well as the canning and preserving expert on the popular PBS show Growing a Greener World. This week, she’s running a Virtual Cocktail Party with several jamtini recipes to celebrate the canning season and encourage us all to enjoy the fruits of our labors.
This recipe for a Lemon Verbena & Raspberry Jamtini is an excellent excuse to crack open your first jar of summer preserves — or use up the last spoonfuls from the last jar! Theresa created this recipe just for readers of The Kitchn, but she has plenty more ideas on the Growing a Greener World website. Hop on over for more cocktail hour inspiration.
More Jamtinis & Canning Info:
Lemon Verbena & Raspberry Jamtini
A few lemon verbena leaves OR a squeeze of fresh lemon juice
- 1 ounce
- 1 ounce
simple syrup (see note)
- 2 ounces
- 1 heaping spoonful
seedless raspberry jam
A fresh raspberry and/or sprig of lemon verbena as garnish
In a cocktail shaker, muddle the lemon verbena leaves. If you don’t have lemon verbena, you can substitute mint or just add a squeeze of fresh lemon juice. Add the cran-raspberry juice, simple syrup, vodka, jam and some ice. Put the lid onto the shaker and shake. Shake some more! (You need to distribute the jam.)
Add some ice to a 1/2 pint jam jar and strain in the cocktail. Discard solids in the shaker. Top off with a splash of club soda if you wish. Garnish and serve.
Simple syrup is just a boiled solution made of equal parts water and sugar. It needs to be made ahead of time and allowed to cool before using. In a small saucepan, combine at least 1 cup water and 1 cup sugar. Bring to a boil to dissolve the sugar, stirring occasionally. Turn off the heat and let mixture cool completely before making cocktails.
Recipe by Theresa Loe of PBS's Growing a Greener World.
(Images: Growing a Greener World)