Kevin Buckley, head bartender at James in Brooklyn, NY -
"Jam in cocktail is really nothing new, so I like to think that we are placing a modern spin on a classic idea. The historic reference point I use is that in Ireland when the church procession ended the men and women would kind of go their separate ways. The men would go drink their scotch and beer, and the women would get to gather and taste jams that each had made throughout the week. They would taste them by mixing a big spoonful into a glass of gin, and they would just getproperly wasted. At James, we've taken this idea and made three different seasonal and taste preference jams. The rhubarb and coriander has more of an earthy taste, while the lemon and chili marmalade has a nice tart spice, and finally the raspberry and vanilla adds the sweetness factor. Each drink has about a spoonful of jams that just creates the cocktails taste, and they are perfect for a night out drinking. I would say try all three pick a favorite and then have that one again."
RECIPE: Rhubarb-Coriander Cocktail 2oz Vodka
1/2 oz Fresh Lemon Juice
1/2 oz of Simple Syrup
1 T Rhubarb-Coriander Jam (see below for recipe)
Lemon Twist to garnish
Rhubarb-Coriander Jam
5 cups diced rhubarb
2 T finely ground coriander
3 cups granulated sugar
1 T of fresh lemon juice
--Wash rhubarb stalks thoroughly and cut into 1/2 inch pieces. Put into a large bowl.
--Pour 2 3/4 cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb.
--Bring the rhubarb, lemon and sugar mixture to a boil in a saucepan. Cook for 10 minutes or until tender.
--When the rhubarb is cooked, remove from heat and add the coriander to finish .
--Pour into containers and refrigerate.
James
605 Carlton Avenue Prospect Heights, Brooklyn
jamesrestaurantny.com
718.942.4255


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