Cocktails and preserves are familiar bedfellows.

In the Jerry Thomas' Bar-Tender's Guide, which dates back to 1862, currant jelly sneaks in as an ingredient in a homemade cordial. Then there's the namesake ingredient in the Marmalade Cocktail included in The Savoy Cocktail Book, circa 1930.

The use of jams, jellies and preserves in cocktails makes sense. They work like nonalcoholic liqueurs--fruit and sugar, minus the booze.

In an effort to simultaneously capitalize on both San Franciscans' fixation with vintage drinks and our obsession with seasonal ingredients, Mr. Smith's bartender, David Ruiz, is creating organic jams and marmalades specifically for mixing into cocktails.

His company, That's My Jamm, provides preserves in flavors like Meyer lemon-sage marmalade (used in a drink with scotch and tequila at Jones), strawberry-raspberry-habanero jam (in an off-menu mezcal cocktail at Beretta) and blood orange jam (in a Rye Old-Fashioned at Mr. Smith's).

Currently the jams are a watering-hole exclusive, not yet available for retail sale, so you'll have to hit the bars to try them. But should you want to get your jam on at home, here is a recipe to try.