Jaja Provencale
Mixologist Eric Simpkins of Trois — Atlanta, GA
Adapted by StarChefs.com

June 2007

The Jaja Provencale
Yield: 1 drink

  • ½ ounce raspberry jam
  • ¾ ounce lemon juice
  • ½ ounce honey syrup
  • 1 sprig lemon thyme
  • 1½ ounces lavender infused Plymouth gin
  • 1 dash Angostura Bitters
  • Ice
To Assemble and Serve:
  • 1 ounce Rosé Champagne
  • Raspberries
  • Thyme sprig

Lightly muddle thyme in a martini shaker. Add all ingredients, shake to chill and fine strain through a 3-inch chinois into a Marie Antoinette Coupe.

To Assemble and Serve:
Skewer raspberrries on the thyme sprig and float on the surface of the cocktail. Top off with Rosé Champagne.

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