How To Guides, Uncategorized

How to: Making cocktails with Jam Jar Gin

We need to tell you more about a bloody marvellous gin –Yerburgh’s JAM JAR GIN. It hasn’t even come on the market yet, but we were lucky enough to try Botanical No. 1 last weekend. Read our earlier post from the naked gin tasting here.


The whole philosophy behind Jam Jar Gin is one of experimentation. Borne out of experiments made in their home using ingredients found in their Victorian kitchen garden like raspberry leaves, Founders Dan & Faye Thwaites positively encourage you to try something different whether you are a mixologist or not – it makes for a welcomed attitude in the world of craft gins.

So what does Botanical No. 1 taste like? Well, call us crazy… but you know that first day of Spring in London? The one where you step outside and it just SMELLS different? If you could bottle that, it would taste like this gin! All Magnolia breeze, fresh fruits and cut grass… delicious! So we thought we’d try something full of fresh flavour, but the rules were to only use ingredients we had in the fridge and cupboard. We made two cocktails and we served them, appropriately, in jam jars!

Jam Fine


You’ll need…

  • 5cl serve of Jam Jar Gin Botanical No. 1
  • 2-3 handfuls of frozen raspberries
  • Teaspoon of seedless bramble jam
  • 50ml Sugar water
  • Handful fresh mint leaves
  • 1 lime
  • A few drops of rosewater
  • Sprinkle of sherbet

How to make it….

  1. Boil the kettle and pour 50ml over some fresh mint leaves. Leave to steep for 3 minutes & then strain.
  2. Add 3 heaped spoons of sugar to the mint water and stir until dissolved. Place in the fridge to cool for 30 minutes.
  3. Place the frozen raspberries, a few drops of rose water, juice of half a lime and the cold mint sugar water in a blender. Or wait a few minutes (the berries will soon thaw) and crush them in a shaker. Muddle well.
  4. Place the teaspoon of bramble jam on the bottom of the jar and roughly spread. Pour your serve of gin over the jam and stir well.
  5. Spoon the frozen berry mixture into the jam jar right to the brim, lightly stir.
  6. Add a few blueberries to decorate, a fresh slice of lime and fresh mint. Sprinkle a few pinches of sherbet on the top.

Earl-y MarmeJamJam


You’ll need…

The cocktail

  • 5cl serve of Jam Jar Gin Botanical No. 1
  • 1 tablespoon of marmalade
  • 100ml of cold steeped Earl Grey tea
  • 50ml Sugar water
  • 1 clementine


  • 1 dehydrated clementine slice
  • Ice shards
  • Candied orange peel (shop bought is fine and is what we had in the cupboard)

How to make it….

  1. Pour 100ml cold water over some loose Earl Grey and allow to steep for an hour (cold steeping stops the liquid turning cloudy and produces a less bitter flavour – the truth is, it will go cloudy when you add the marmalade and the clementine juice, but the flavour is better)
  2. Hand squeeze and strain one clementine – this won’t produce a lot of juice, that’s ok. You just want the flavour. Mix with sugar water and the marmalade and stir till the marmalade dissolves. If you’re using a rough cut marmalade, strain once more. Place this mixture in the fridge or freezer so it get’s really cold!
  3. Once your tea is steeped, mix with the liquid you have had chilling in the freezer and your Jam Jar Botanical No. 1 gin – stir thoroughly.
  4. Pour into jam jar and garnish with a candied orange peel or dehydrated clementine slice and an ice shard.

And there you have it! Two delicious cocktails! We really encourage you to pop over and support the good folks at Jam Jar Gin on their crowd-finding page – help us get them on our shelves as soon as possible!

Tweet us if you give the cocktails a go too!





Gin review, Naked Tasting

Gin tasting: Jam Jar Gin, Botanical No. 1

Hand’s up if you’ve heard of Yerburgh’s JAM JAR GIN? No? We hadn’t either. Jam Jar Gin is a new gin that hasn’t even made it to market yet, but this evening they made their crowd-funding target just 3 days after it went live. You can imagine how chuffed we were here at The Gin Club to get some samples of their first born to try! We tried Botanical No. 1 and can confirm it really does the Founders, Dan and Faye Thwaites, proud.

Yup, you guessed right - bottled in Jam Jars!

Yup, you guessed right – bottled in Jam Jars!

This is a delightful London Dry with a divine story – you can read it on their website. Delivered in miniature jam jars, the samples just looked the business. The real deal is of course going to be bottled in large jam jars – they’ve even invented a pourer for those wishing to be more accurate on their serves. This gin is going to really stand out on shelves. It doesn’t just look good – it tastes fantastic.

Inspired by ingredients found in their Victorian kitchen garden, Dan & Faye have created a truly British gin. Carefully selected botanicals, like raspberry leaf, give the gin a clean, citrusy & uplifting fragrance. On the palette, a rounded, peppery sweet taste with a long, creamy finish. Dan says of the botanicals, “They’re all inspired by the original experiments we did in our garden. To get the volume and quality, we select them from the best sources to make a flavour that we love.” Watch this space! They plan to build a distillery in their garden, right at the source of inspiration!

Their recommendation is to freeze the gin before serving; we tried it both frozen and room temperature – both work. (If you want some top tips for nosing & tasting gin like a pro, read this earlier post).

Quite simply, this gin is bloody marvellous. We were so inspired by the profile of Botanical No. 1 during the neat tasting that we immediately experimented with ingredients in the cupboard. And do you know what? It worked! Here’s what we came up with:

  1. ‘Jam Fine’ – blended frozen raspberries, organic bramble jam, mint, lime & Botanical No. 1 served with lime, fresh mint and a sprinkle of sherbet on the top.
  2. ‘Earl-y Marmejamjam’ – cold steeped Earl Grey tea, marmalade, candied orange peel, soda & Botanical No. 1 served with dehydrated clementine slice and ice shards. A breakfast gin if ever there was one! (Drink responsibly folks…)

We’ll post the recipes tomorrow – you’ll just have to wait!!


Our experiments: ‘Jam Fine’ and ‘Earl-y Marmejamjam’ cocktails made with nothing more than what we found in the cupboard.

As it goes, we enjoyed this gin so much we had to go and support these determined GINdependants as soon as we tasted it and buy a bottle. They’ve already hit their target, but take a look at their crowd-funding page here and support them – that way we won’t have to wait long to get Jam Jar Gin in more G&T’s. Hoorah! *Makes room on the shelf for Jam Jar Gin*. Dan told us, “We’ve got big dreams for our lovely gin but the drinks business can be pretty tough, so we need to get as much of a head-start as we can. With some very generous backing, we’ve already hit our minimum target. We’re keen to keep going to see if we can get a jar of our lovely gin on as many shelves as possible!”

The official Gin Club Review

#1:      ON THE NOSE

If you could bottle the first day of spring in London… you know, that day when you can just SMELL it and everything feels GOOD? That’s this gin! Floral, freshly cut grass, lime zest and gooseberry.


 So much… just… so much! Gentle pink peppercorns come through at first which make way for a fleeting burst of bitter dark chocolate and orange peel. Surprising, to say the least.

#3       THE FINISH

Boiled sweets that remind you of younger days on Brighton beach, warming custard and blackberry crumble too.

The Perfect Serve

Here’s the best bit… there isn’t one! This is a gentle gin that can play with lots of flavours. The whole philosophy behind Jam Jar Gin is to hold a space in the world of cocktails for those of us who aren’t necessarily professional mixologists, but who enjoy experimenting.

“The perfect garnish? We’re simple souls, we like frozen fruit! We have a lot of produce from the garden, but more often than not it all comes at once. So we often end up bunging some in the freezer. One time, when I was making some drinks, we had run out of ice, so I just grabbed what was to hand – some frozen blackcurrants. Not only did they cool the drink beautifully, but they slowly infused the mixture.” – another top tip from Dan. We love this!

Rating: 9/10