Head past the racehorse portraits and copper bar of Brad Farmerie's NYC restaurant, Saxon + Parole, and straight to the rear-left corner. Look closer at the paneled wall: It's actually a door leading to a cocktail den.
If the secret entrance wasn't enough to solidify Madam Geneva as one of our favorite cocktail bars in a city flush with them, its jam cocktail is. And, apparently, the rest of the city agrees. Even if it's off the menu, people always order it—and Madam's bartenders are happy to oblige.
Unlike so many bartender-crafted drinks, it's ridiculously simple to make. Gin, lemon juice and simple syrup form the base, then a spoon filled with jam rests on top for a choose-your-own-sweetness adventure.
The thick consistency of the jam lets you add sweetness gradually and to your liking: Give it a quick dip if you prefer the piney gin, or keep swirling for a tart finish. Use whatever you've got in the fridge, or follow our lead with Lemonbird's Satsuma Mandarin with Passion Fruit jelly.
It's time to take your cocktail off the preservation.
Madam's Jams and PreservesRecipe from Brett Hughes, Madam Geneva, New York, NY
Yield: 1 cocktail
2 ounces gin
¾ ounce lemon juice
¾ ounce simple syrup
Teaspoon filled with seasonal jam
In a cocktail shaker, add the gin, lemon juice, simple syrup and ice. Shake briskly, and strain into a rocks glass filled with fresh ice. Rest a teaspoon filled with jam on top, and gradually stir in, to taste.
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