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Local Libations: Spicy Tangerine Jammer

2011 January 28

By Kat Durant

As an homage to the East coasters and all those who are facing the  frigid temperatures, piles of snow and lack of fresh local ingredients I am pulling out some of Brianna’s homemade Spicy Tangerine Love Jam. Many turn to canned goods in the dead of winter  to revisit the summer and fall harvest of the year. While I  do have access to an array of fresh citrus during the winter months here in California, Brianna’s jam serves a perfect foundation for a drink. Sugar and spices locked into a mixture of tangerines and lemon juice = everything nice!

CLICK HERE for the full post and recipe.

Many cocktail recipes call for a sugary simple syrup and  a splash of juice, jam has all those bases covered.This typical companion to toast doubles as a ready-made cocktail mix. I once read about a cocktail that mixed unusual jams with gin and I’ve decided this is the perfect opportunity to give it a try. The complimentary yet unusual mix of spices – cayenne, ginger, cinnamon, and cardamom – make Tangerine Love Jam a perfect candidate for pairing with a fresh crisp piny gin.

Feeling under the weather the past couple of days has kept me close to home and not up to any trips to the store, so I am using the gin that I have on hand – good ole Tanqueray.  However, I did muster up the energy to do some research on gins that are distilled here on the West coast. Click here for a list of links to  some West coast gin makers.

Spicy Tangerine Jammer

Prep time: 2 minutes

Yield: 1 serving

Tools: Shaker, shot glass, spoon, knife


  • 1 Tbs Tangerine Love Jam or your favorite local jam
  • 2 oz. gin
  • 1/2 lemon, juiced
  • handful crushed ice
  • 1 tangerine (sliced, for garnish)

Cooking Directions

  1. In a shaker add ice, fresh lemon juice, gin and ice.
  2. Shake well and strain into a glass half filled with crushed ice.
  3. Place jam on top of ice and stir slowly.
  4. Add a slice of tangerine for garnish.
  5. Sip and enjoy a little slice of preserved summer.