2 tablespoons Quick Peach-Raspberry Jam, recipe follows, or your favorite jam
Splash peach-flavored sparkling water or club soda
2 pounds very ripe peaches, peeled and coarsely chopped
1/2 to 3/4 cup granulated sugar
Juice of 1/2 lemon
1 pint raspberries
Steps:
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.
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.
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.
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