In a Jam
1 tbsp jam*
1 1/2 oz vodka
3/4 oz lemon juice
3 oz sparkling wine
Garnish: lemon twist
Combine all ingredients except sparkling wine in shaker with ice. Shake, strain into champagne flute. Top with sparkling wine, garnish.
*Any kind of jam will do – looser is better than super chunky
1 slice ginger
2 oz bourbon
1/2 oz lemon juice
1/2 oz rosemary simple syrup (see below)*
Garnish: rosemary sprig & cranberries
Muddle ginger & cranberry very well. Combine remaining ingredients in shaker with ice. Shake, strain into ice filled rocks glass. Garnish.
If you don’t want to make the syrup, muddle some rosemary leaves with the ginger and cranberries.
*Rosemary-Infused Simple Syrup
1/2 c sugar
1/2 c water
2-3 sprigs rosemary
Combine water and sugar in a saucepan. Add rosemary. Bring just to a boil, stirring to dissolve sugar. Turn off, cover and let stand for 30-60 minutes (or to taste). Strain, let cool, and store in the refrigerator. Yield: 6 oz
Equipment & Notes
To make these drinks you will need:
• Some way to measure ingredients. No jigger? My preferred measuring device is a 2 oz OXO measuring cup (which you’ll find incredibly useful for cooking too). But in a pinch a tablespoon measuring spoon is 1/2 an ounce, and 2 ounces is 1/4 cup. If you are using a bartending jigger or novelty shot glass, use a measuring spoon to confirm the measurements. Jiggers should be filled all the way to the top.
• A way to squeeze citrus. Fresh juice is the most important thing you can do to improve the quality of your cocktails.
• Something to shake a cocktail in. Don’t have a cocktail shaker? Use a mason jar or a water bottle. Use the lid as a strainer.
• Something to mash (muddle) with. Missing a muddler? Use the spoon end of a wooden spoon.