Recipe courtesy of Bobby Flay

Gin and Jam

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling and setting time)
  • Active: 45 min
  • Yield: 1 serving


Quick Peach-Raspberry Jam:


  1. Combine the gin, jam and some ice cubes in a cocktail shaker. Shake for 15 seconds, then strain into a coupe glass. Top with a splash of sparkling water. Serve immediately.

Quick Peach-Raspberry Jam:

Yield: 3 cups 
  1. Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
  2. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.