It seems that winter is grudgingly releasing its’ grip. Finally the snow is giving way to rain and the sun graces our evenings once again. While the great white north of New England is not quite warm enough for tank tops and Jam-mojitos, we can certainly take comfort in some good old-fashioned sunshine.
A little bit of sunshine goes a long way. The bright and slightly bitter flavors of our family marmalade recipe perfectly balance the caramel notes and smooth drinking qualities of good rye whiskey. Instead of muddling sugar and fresh citrus (which is not always available) use a spoonful of citrus marmalade.
- 2oz Rye Whiskey
- 1-2 Tb Sunshine Citrus Marmalade
- 2-6 dashes bitters
- splash of water (or seltzer)
As we think the mason jar can do no wrong, the directions are for mixing this drink in a mason jar with lid. This can also be made the old fashioned way (hehe) by muddling the jam with bitters and ice in a heavy glass.
Combine the marmalade and bitters in a jam jar with a lid. Use a wooden spoon to break up the marmalade and stir in the bitters. Add the whiskey and a few cubes of ice. Seal the jar and shake until the jam has melted and the mix is frothy. Remove the lid, add a splash of cold water and top with ice. Serve in jar.
The history of the jam cocktail is not new. In fact the marmalade cocktail dates back to the 1930’s in the Savory Cocktail Book. Learn more about marmalade cocktails in this post by Serious Eats.
Love a jam cocktail? Try our Blueberry Jam Mojito.