2 oz gin⁣
1 tbsp spruce tip jelly⁣
1/2 oz lemon juice⁣
2 dashes bitters⁣
Add all ingredients to a shaker with ice and shake long enough to liquefy the jelly. Garnish with a piece of your Christmas tree if you have a real one, or rosemary will do, otherwise. ⁣
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I made up a cocktail recipe, and it’s good! I am lucky to have family in Alaska that sends me care packages, and in the last one I got a jar of spruce tip jelly (spruce tips, organic sugar, fruit pectin). The wild idea came over me to try it in a drink. I know that spruce tip jelly is not an ingredient that most people have in the fridge, I have a feeling I’m the only one who will get to try this cocktail. ⁣
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I thought gin was the best choice, since it already has a pine tree vibe. The jelly added all of the sweetness I needed, and a little lemon juice helped set that off. I sniffed Angostura, Peychaud’s, and orange bitters, and decided on Angostura. In bartending school they said to always consider adding bitters to any cocktail you create. ⁣
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I’m really trying to be critical, but I like this. Maybe a little less lemon juice next time? I will try it, because I’m having another. ⁣