Jam Cocktails

Photos by Winter Caplanson

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If you think jelly is just for toast, you're missing out!

CT Food and Farm Magazine sat down with Bear’s

Smokehouse BBQ Bar Manager Justin Morales to learn more about how jelly can be showcased during happy hour, too. Enjoy these creative twists on some of our favorite fall bevies.

Fig AppleFall Old Fashioned

•1 fig, sliced in half•1 Tbsp. apple jam/jelly(We used Averill Farm Apple Jelly)•½ an orange, sliced•1 Maraschino cherry•1 oz. honey water(equal parts water and honey)•Ice•2 oz. of your favorite whiskey( Justin recommends rye)•½ oz. Hartford Flavor CompanyWild Moon Birch Liqueur

Combine fig, apple jam/jelly, orange, cherry, and honey water in a mixing glass and muddle. Add ice, whiskey, birch liqueur and stir. Pour into a rocks glass through a strainer and garnish with an orange twist.

Blueberry Lavender Pisco Sour

•1oz. egg white•2 oz. pisco•1 oz. simple syrup (equal partssugar and water) or 1 tsp.granulated sugar•1½ oz. lime juice•½ oz. Hartford Flavor CompanyWild Moon Lavender Liqueur•1 ½ Tbsp. wild blueberryjelly/jam (We used WoodstockHill Preserves Classic Blueberrymade with wild blueberries.)•4 dashes Angostura bitters

Combine egg white, pisco, simple syrup, lime juice, lavender liqueur, and blueberry jelly/jam in a mixing glass. Dry shake until blue and frothy. Add ice and stir. Pour into coupe glass through a fine strainer and add bitters. Garnish with fresh blueberries.

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Strawberry Citrus Rickey

•1 ½ Tbsp. strawberry jam/jelly (We used Woodstock Hill Strawberry Preserve made with whole berries.) •1 ½ oz. gin •¾ oz. yuzu sake or lemonade •Ice •Club soda

Combine jelly/jam, gin, and sake/lemonade in a Collins glass and stir for 40-60 seconds. Fill the glass with ice, then club soda, and shake. Garnish with fresh basil and a slice of fresh rhubarb.

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Lavender Dark ‘n’ Stormy

• 4 lime wedges•Ginger beer

•2 oz. rum•1 Tbsp. of lavender jam/jelly (We usedWoodstock Hill Pure Lavender Preserv

infused with handmade sachets ofFrench lavender.)

Muddle lime wedges in a Collins glass. Add ice and fill with ginger beer until the glass is ¾ full. In a separate shaker, combine rum and lavender jam/ jelly and shake well. Pour into ginger beer through a strainer and garnish with candied ginger or a lime wheel.

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