Gin and Jam
An old bartender's manual from England inspired the Gin and Jam served at The Ravenous Pig in Winter Park, Fla. Below is the recipe from The Ravenous Pig: Seasons of Florida cookbook. In the spring, we like to use blueberry jam for tanginess and tantalizing color. But, it works just fine with store-bought jams, like strawberry and peach. Orange marmalade is another good choice. The version shown here is mango, perfect for those summer cocktail parties.
- 2 pints fresh blueberries
- 1 Cup sugar
- Pinch of coarse salt
- Juice of 2 lemons
- 2 Ounces Nicholas gin
- 1 Tablespoon fresh lime juice
- 2 1/2 Teaspoons fresh lemon juice
- 2 1/2 Teaspoons simple syrup
- Combine all ingredients in a large, heavy bottomed pot. Simmer over low heat until mixture thickens, about 45 minutes.
- Puree mixture. Cool before using. Can be stored in refrigerator for up to 1 week.
- Combine gin, lime juice, lemon juice, simple syrup, and a handful of ice in a shaker.
- Shake for 30 seconds, then strain over a rocks glass filed with ice.
- Add 1 tablespoon blueberry jam and stir.