Ed Sheeran’s Tingly Jam Cocktail Recipe

A cocktail created in collaboration with Tingly Ted’s and 1 Hotel Mayfair’s Dover Yard, the Tingly Jam is more than a buttery, smoky, spicy tipple. Made with Tingly Ted’s, Ed Sheeran’s hot sauce brand, it’s poured in tribute to Jamal Edwards – his friend and creative visionary. Every serve helps raise awareness and support for the Jamal Edwards Self Belief Trust, a charity dedicated to giving young creatives the tools and confidence to thrive.

This tribute cocktail takes on extra resonance as it ties into the gala held this week in honour of Edwards’ life and legacy. Proceeds support the Jamal Edwards Self Belief Trust, but for Sheeran it’s also about capturing the spirit of late nights with Edwards, complete with fried chicken, hot sauce, and a few drinks shared between mates. 

‘Creating the Tingly Jam cocktail with Dover Yard in memory of my friend Jamal has been a bittersweet experience. It’s the perfect representation of our friendship… I think he’d really like this and I hope everyone else does too,’ says Sheeran. 

As for the flavour profile, the Tingly Jam is built around butter-fat-washed Casamigos tequila, that’s infused with pineapple for a sweetness, then clarified until it’s ultra-silky smooth. The Ancho Reyes liqueur ramps up the smoky, chilli warmth, and it’s balanced out with lime juice and agave water. Finally, for the kick, the Tingly Ted’s hot sauce is stirred in as a custom mix, which lets the drinker decide exactly how fiery they want it. The first sip is smooth and buttery, then the smoky and citrus notes arrive, followed by the spicy slow burn. 

The cocktail is found at Dover Yard, where Director of Bars Giulio Guarini leads a team that builds menus with sustainability at its centre, re-using ingredients from across the hotel to cut waste and elevate flavour. The Tingly Jam joins its Regenerative Forces menu, where every cocktail tells a story of innovation, heritage, or community. Pairing is encouraged too, with Dover Yard’s signature crispy fried chicken served alongside the drink and a generous side of Tingly Ted’s hot sauce, it’s comforting and the perfect match for the cocktail’s smoky-spicy profile.

 

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Ten percent of proceeds from each cocktail, and 10 percent from every fried chicken dish sold with Tingly Ted’s, go directly to the Jamal Edwards Self Belief Trust which was founded by Edwards’ mother Brenda. ‘This partnership is about more than just hot sauce; it’s about supporting young talent, unlocking creativity, and adding a little extra spice to the futures of those who need it most,’ she says.

For guests at the gala this week, raising a glass of Tingly Jam honoured Edwards, his legacy, and carried forward a vision of music, creativity, and friendship, all in support of the next generation, which he was so passionate about. Here’s how to make this cocktail and raise a glass to him at home.

Recipe: Tingly Ted Jam Cocktail

Ingredients:

Serves 1

• 45ml Butter Tequila
• 15ml lime juice
• 10ml Ancho Reyes Liqueur
• 10ml Agave Water
• 10ml Tingly Ted’s Mix

For the Tingly Ted’s Mix (batch):

• 10g Agave Syrup
• 4.5g Tingly Ted’s Sauce

(Stir until fully combined)

For the Butter & Pineapple-Infused Tequila (batch yield based on 700 ml Casamigos Blanco):

• 700ml Casamigos Blanco Tequila
• 150g pineapple
• 50g salted butter

Method:

1. To make the butter and pineapple-infused tequila, cook the pineapple and butter together over medium heat for 10 minutes. Add the tequila, transfer to a sealed container, and leave at room temperature for 6 hours. Move to the freezer for at least 12 hours, then strain through a coffee filter to clarify.
2. To prepare the drink, pour 10 ml of Tingly Ted’s Mix into a rocks glass and fill with ice.
3. In a shaker, combine the Butter Tequila, lime juice, Ancho Reyes, and agave water. Shake well and strain over the ice.
4. The mix at the bottom lets guests stir in the spice to taste. Garnish with a lime wedge.