Preserves in Cocktails

Fruit preserves have always been a reminder during colder months of the previous summer’s bounty, and there’s no quicker or lovelier path to those memories than with a cocktail. I combine tequila and black currant jam, mix rum and fig jelly, and, best of all, shake orange marmalade into my whiskey sour, where it adds texture, sweetness, and an extraordinary touch of citrus-peel bitterness.

See the recipe for Whiskey Sour with Marmalade »