For those acquainted with a Breakfast Martini, it’ll come as no surprise that preserves can actually be used in cocktail-making. Marmalade is a common ingredient, but jam too can make a wonderful addition. Gin and jam has been crossing over for a good while now, with several distilleries creating their very own fusions. (Pinkster Gin Jam, anybody?)
What you might not have considered, however, is a delicious Greengage jam, created from green plums. It may not be your typical go-to for toast spreading, but you can actually pick it up in supermarkets.
This cocktail uses both jam and tea syrup to create an unusual take on a breakfast cocktail. Inspired by the wild Atlantic shores of Colonsay in Scotland, it’ll transport you to Kiloran Bay’s sweeping golden beaches in one sip.
It pairs the robust juniper notes of Colonsay Gin with a touch of smokey scotch, seaweed syrup and sprinkling of salt.
Created by Wild Thyme Spirits, this unique Scottish gin is distilled with seven botanicals: Juniper, angelica root, calamus root, liquorice root, orange peel, orris root and coriander seeds.
Much like the wonderful bottle design of Colonsay, this cocktail truly captures the essence of the island.
Kiloran Waves cocktail, with Colonsay Gin
50ml Colonsay Gin
1 tsp Greengage Jam
20ml Seaweed and tea syrup*
5ml Smokey Scotch (e.g. Ardbeg)
1 Egg white
Shake all ingredients in a cocktail shaker and fine strain into a cocktail glass. Garnish with a sprinkle of salt on top of the glass, spritz with twist of lime and decorate with an edible flower.
* To make the syrup: add 1tsp loose leaf breakfast tea and 1 sheet (2.2g) Nori seaweed as well as 500ml caster sugar to 500ml of hot, not boiling, water.
Dissolve the sugar and leave to infuse for 10 minutes before straining. This syrup will last in the fridge for 2 months.