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This cocktail recipe was actually one of the first ones I documented during quarantine in 2020. It reminds me of park and beach hangs, biking through the streets of an empty Times Square and Chinatown, and chilling on the stoop — some of the few pleasant memories from lockdown when NYC felt like theme park.

You’ll have to make the Roseberry Jam from my recipe in the Abroad page, but in a pinch you can use strawberry and/or raspberry preserves. The good thing is you can easily change sweetness and tartness levels after the fact (versus, say, an egg white cocktail). Hope you enjoy this refreshing and spritz cocktail!

For each cocktail:

• 2 oz Roseberry Jam (aka ¼ cup)

• 2 oz lemonade

• Soda water

• 3 oz of vodka or gin

• Garnish: lemon wheel and/or some strawberries or raspberries on a cocktail pick

For each cocktail:

1. To a highball glass, add the Roseberry Jam, lemonade, and vodka or gin; give it a good mix

2. Add standard ice to the top and top with soda water to taste! That’s it (:

3. [Adjust sweetness or tartness by adding more jam or lemonade, respectively]

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