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

Cosmonaut
Jump to

Photographed in an UB Retro Fizz 1920 7oz

Ingredients:
2 oz	Hayman's London Dry Gin
³⁄₄ oz	Lemon juice (freshly squeezed)
3 barspoon	Raspberry jam

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered raspberry.
STIR all ingredients in base of shaker to dissolve jam.
SHAKE with ice.
FINE STRAIN into chilled glass.
Garnish with skewered raspberry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

It's rich in both colour and flavour. Don't scrimp on the quality of raspberry jam; use three flat barspoons (15-20ml). Sasha's original recipe specifies Bonne Maman Raspberry Conserve.

View readers' comments

Variant:

Marmalade Cocktail

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

More cocktails by Sasha Petraske

More Citrusy cocktails
More Contemporary classic cocktails
More Hall of Fame & must know/try cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 9 comments for Cosmonaut.
See discussion in the Forum

Please log in to make a comment

Sascha Mohr

8th June at 18:31

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

2nd February at 21:12

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

9th September 2024 at 14:49

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

18th April 2024 at 03:00

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.

Simon Difford

18th April 2024 at 08:30

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

Russell Lee

18th April 2024 at 04:20

Thanks for the clarification!

G. M. Genovese

9th March 2024 at 16:09

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

2nd February at 21:15

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

19th November 2023 at 09:52

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.

Leslie

27th October 2023 at 23:53

beautifully balanced!

Patrick Brady

12th October 2021 at 21:45

Had a great homemade raspberry preserve to hand, so why not? The Cosmonaut promptly vanished, and I had to make another. Is this why it's pictured as a double in a 7oz glass? I think so. Delicious, and as a formula for other jams/preserves, will make for some fun during the winter.

Simon Difford

13th October 2021 at 10:30

Tis indeed a tasty drink and a large glass. The recipe above approx two-thirds fills the glass. To obtain the washline in the photo you'd need 1.5 times quantities in the recipe.

Charlie K

7th September 2021 at 17:37

Never tried the original, but substituted raspberry jam for fig jam and sea buckthorn jam on separate occasions, and the cocktails came out fantastic. Try this recipe with various jams!

Sean Baron

16th July 2023 at 21:43

Tried this with gooseberry jam! So delicious!!!

See discussion in the Forum