Back before Spring had actually sprung, Nolet’s Gin sent me some fun jams and marmalades to use in drinks. The theme was “from cupboard to cocktail.” Inspired by blueberry-lime jam from American Spoon and the floral notes in Nolet’s, I came up with this Champagne cocktail that tastes very Springy even though you could make it any time of year.
While I’m fan of Nolet’s Gin and the jam they sent me, you could easily sub in a different brand of gin and homemade preserves or another type of blueberry jam. In fact, if you made a boatload of jam, you should start using it in cocktails! I mean, you have tons of the stuff, right?
The lavender flowers on top add a lovely aroma. However, if you would be annoyed to get them in your mouth or think they look funky on top, skip ‘em (and maybe opt for a sprig as a garnish).
1 ounce gin (being conservative here … this tastes good with up to 1 1/2 ounces in it)
2 tablespoons blueberry-lime jam
1/4 ounce fresh lime juice
top off with sparkling wine (about 3-4 ounces)
Shake the gin, jam, and lime with ice then strain into champagne flute. Pour in champagne (slowly down the side of the inside of the glass so it doesn’t foam up too quickly). Optional: Sprinkle lavender on top for garnish and aroma.