Have a One Nightstand with Modern Gingham

I've been cooking (and happily eating) my way through the recipes in the 5280 Magazine cookbook since it came out last year.  It's nearly spring and I've got porch drinking on the brain. This weekend, I'm going to mix up a One Nightstand using some Modern Gingham Raspberry Violet jam.  If you haven't picked up your copy of the cookbook yet and you're dying to have a One Nightstand, I've got you covered.

One Nightstand

adapted from 5280 Cookbook

servings: 1

-2 ounces gin (CapRock is delicious; Leopold Bros. Navy Strength is dangerous)

-1/2 ounce Campari

-3/4 ounce lemon juice

-1/4 ounce simple syrup (or to taste)

-1 teaspoon Modern Gingham Raspberry Violet Jam

-6-8 mint leaves

Combine ingredients in a mixing tin without ice, and shake firmly to distribute and dissolve the raspberry preserves.  Then add ice cubes, and shake firmly to chill and dilute.  Finely strain into a Collins glass full of crushed ice, and garnish with mint sprig and a straw.