Taking its influence from a classic gin fizz but also a breakfast martini, the Jam Gin Fizz is a fun, fruit-forward gin cocktail without being overly sweet—the perfect drink on a hot day or a sophisticated sipper mid-party.
Cocktail origins quite often have blurred lines—perhaps something to do with the state of the characters involved at the time of the drinks’ creations.
But more so, it’s because they’re often riffs on quite simple classics.
The Gin Fizz looks very much like a Tom Collins (gin, sugar syrup, lemon juice and soda) or a sour, which also includes a foamy top from egg white (or aquafaba) and lemon juice, though usually swaps gin out for whisky or amoretto.
But this cocktail is different again.
Adding a dollop of your favourite jam to the mix (we’ve used blueberry here) means you don’t need the added sugar syrup, and the colour that you get gives the drink a certain flare too.
This is where the similarity to a breakfast martini (gin, orange liqueur, lemon juice and a spoon of marmalade) comes in.
How To Make A Jam Gin Fizz
- 45ml gin*
- tbsp jam
- 15ml lemon juice
- soda water to top up
1. Add gin, lemon juice and jam to a cocktail shaker with plenty of ice and shake until the sides of the shaker are frosty
2. Double strain into a coupe glass and top up with soda water
3. Garnish with a twist of lemon peel
It’s important to double strain this drink to get all the bits of fruit from the jam out. You might get away with not double straining if you’ve used a jelly rather than a full-fruit jam, but it’s better to be safe than lumpy!
You can also change the glass to make this a longer drink and add more soda water if you like.
Also, if you’re using a smooth jam rather than the whole-fruit kind, you can build this drink in the glass.
Simply add the gin, lemon juice and jam in the glass and stir to emulsify the mixture, add ice and top up with soda.
Unlike most gin fizz recipes and sours, this does not include egg white (or the alternative aquafaba).
This is because you’re either straining the drink, which would remove the foam the egg white creates, or you’re building it in the glass and that means you won’t create any foam from the egg white.