Name: Cosmonaut
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 22.5 ml Lemon juice; 3 barspoon Raspberry jam

Ingredients

2 fl oz

Hayman's London Dry Gin

3/4 fl oz

Lemon juice (freshly squeezed)

3 barspoon

Raspberry jam

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered raspberry.

Method

STIR all ingredients in base of shaker to dissolve jam.

SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with skewered raspberry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

19.5 grams of pure alcohol

History

Adapted from a recipe created by Sasha Petraske at his Milk & Honey bar in New York City, USA.

In Georgette Moger-Petraske's 2016 Sasha Petraske Regarding Cocktails, Michael Madrusan, who worked alongside Sasha at Milk & Honey, says of the Cosmonaut, "Sasha named it as a jab towards the popularity of the Cosmopolitan, which this drink, Emphatically, is not."

Cosmonaut
2 oz (60 ml) gin
¾ oz (22 ml) fresh lemon juice
1 heaping bar spoon raspberry preserves
Combine the gin, lemon juice, and preserves in a chilled cocktail shaker, fill with ice, and shake vigorously until the drink is sufficiently chilled. Strain into a chilled coupe.

Georgette Moger-Petraske, Sasha Petraske Regarding Cocktails, 2016

Comments & Discussion

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Josh Harpoon 13w

To avoid a sweet raspberry jam, I’ve used a less sweet cranberry jam. Very hot weather today, so this is a refreshing cocktail. Like it.

Ashleigh Lipira 51w

I made this drink 3 times, altering twice. My favorite so far is New Amsterdam Gin, Fat Crow Dark Chocolate Raspberry Jam, and RealLime Lime Juice.
I enjoy sweet drinks so I think my next go will be replacing the Lime Juice with Cognac. Will update my comment if I’m able to when I try it.

Robert Spain 1y

Very nice cocktail before dinner in a hot summer day. I think that colour is over saturated in the photo, as mine is significantly paler, but it's taste and aroma what counts.

Sascha Mohr Premium Member 1y

I didn’t have any suitable gin left, so I used Ketel 1 genever and must say that the result was pretty tasty.

Kimberly Lingard 1y

i received a holiday box of Bonne Maman preserves this year and made myself a Cosmonaut with the Raspberry Rose preserve. The cocktail is a dusty mauve color, boozy, and just the right amount of sweetness

Laurent Van muysewinkel 1y

Nous avons vraiment adoré ce cocktail en n'utilisant qu'une seule cuillère à soupe bien bombée de confiture de framboise comme l'a conseiller Georgette Moger-Petraske (elle a tout à fait raison car assez sucré comme cela)...
Pour avoir un second verre un peu plus long de ce nectar, j'y ai rajouter 5cl de jus de canneberge sucré et le résultat était tout aussi délicieux.

Georgette Moger-Petraske 2y

Regarding Cocktails author weighing in here. Noticed that the recipe specs are off for this drink. Three bar spoons of jam would make this drink entirely too sweet. Sasha's Cosmonaut (which I pulled from the original Milk & Honey spreadsheet of recipes and included in Regarding Cocktails), calls for "a heaping bar spoon of raspberry preserves. The book also calls out that the jam of choice for this drink was always Bonne Maman.

Russell Lee 2y

Thanks for the clarification!

Simon Difford Verified User Premium Member 2y

Many thanks, Georgette. I've added notes and recipe from Regarding Cocktails.

Mike Gibb Premium Member 19w

A jar of Bonne Maman Raspberry conserve holds 370g of jam, or 260g/260ml water. So, 20ml of jam weighs (20 x (260/370)) = 14g. Weigh directly into your shaker on your kitchen scales. No mess, no faff, consistent and repeatable.

G. M. Genovese Premium Member 2y

I will eventually have to try this with jam (which I rarely have in house). All I had was my raspberry syrup, which is 1:1 pressed raspberry juice to cane sugar. What a difference a little shift of the raspberry makes. First time: 2 oz gin, 3/4 oz lemon, 3/4 oz raspberry. The syrup more or less dominates the overall taste. Dropped it to 1/2 oz second time, and now the gin and lemon jump out. Not sure which one I prefer... Regardless, one of my favorite combination of flavors in a drink.

Kimberly Lingard 1y

i keep a bag of frozen raspberries on hand to make a quick syrup when I’m in the mood for a Cosmonaut- I don’t often have a raspberry preserve around either.

Russell Lee 2y

Tried this tonight - enjoyed, but *highly* dependent on your choice of jam. Factors to consider: #1) How much sugar is in your jam? #2) Does it contain a pectin? I attempted this with an organic seedless low-sugar jam (only had 7g of cane sugar), which was quite tart but light tasting. Could have used a barspoon of simple, probably. The pectin also makes dissolving the jam difficult - though a homemade non-pectin jam would likely be over-sweet from all the added sugar to macerate into jam.