Jam cocktails had ‘a moment’ a few years ago, but they still remain in my repertoire of drinks to serve friends. Jams make a wonderful substitute for flavoured simple syrups. This particular rendition of mine represents my Caribbean culture as normally the jams featured are berry or marmalade. In this case, the popular tropical fruit guava is used. If you use guava jelly, you will have to adjust the measurement. I had served this with caramel popcorn in lieu of dessert one day after a spicy meal with friends and it was the perfect sweet ending. Makes 2 servings.
- 120ml Absolut vodka
- 30ml lime juice
- 4 tsps Jamaican guava jam
- Fevertree soda water
- Lime slices for garnish
- To a shaker, add vodka, lime juice, guava jam and ice and shake briskly until the jam breaks down and melts completely.
- Strain equally between 2 highball glasses filled with ice and then top with soda water.
- Garnish with lime slices.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.