Wine Time
By Nikki Myers
This week, I’m not giving you all a cocktail recipe. Instead, I’m giving you a cocktail formula: a far more useful thing, despite requiring a dash of one’s own creativity to see it through.
Years ago, I became enthralled with using jam in my cocktails. It all started with a blueberry basil jam I made with some overripe berries I had floating around one summer. Sure, I could have put it on toast or pancakes, but ultimately, bourbon seemed like the only right answer. Soon, with a dash of lemon and ginger beer to round things out, I was on the verge of a complete obsession.
If you’re hesitant about the texture of a jam-based drink, I feel you; jam is chunky and gelatinous. Trust me, friends – I would never, ever try to sell you a chunky or gelatinous cocktail. The jam essentially dissolves when mixed properly with alcohol, leaving behind only decadent and concentrated flavors. If you’re intrigued enough to try this out, read on!
Begin by taking 2 tablespoons (give or take) of your jam of choice.( I don’t recommend Welch’s Grape for this, but you do you!) Some I’ve loved for jam cocktails in the past are fig, strawberry balsamic, and DiBruno’s Orange Grappa. Throw the jam in your favorite glass and decide on the main player – the booze. Any spirit is fair game for this, and I encourage you to try them all. The best starting point is simply with whatever you have on hand.
1-2 ounces of your spirit is Ideal, but play around! (Use less for a more sweet and tame beverage, or more if you want to pack a punch and highlight the flavor of a favorite liquor.) Add your spirit on top of the jam, and stir very well. You want all the stickiness of the jam to dissolve. If there are still pieces of fruit or herbs left behind, don’t panic. It’ll come together soon.
Fill your cup of jammy goodness with ice, and choose your bubbles. Any soda or tonic will do – even sparkling wine is workable if that’s your thing! Add a big splash or two on top of the ice, then stir and sip. At this point, I’ll usually decide it needs some citrus or garnish (or both, because I’m notoriously “extra”). A hit of lemon, a sprig of mint, a twist of lime – the world is your oyster. Dress it up, find yourself a good chair on a porch somewhere, and get to sipping.
This recipe is so flexible and versatile, you’ll find yourself coming back to it again and again. There is also nothing better than the shocked (yet approving) looks of your friends when they ask for your recipe and you tell them that jam is the key component. As always, I love hearing about your favorites, answering your questions, and helping you select your ingredients! My inbox is open: nmyers@passionvines.com. Or, stop into Passion Vines and see me or any other team member to explore your options. Cheers!
Nikki serves as Event Leader and Educator at Passion Vines Wine & Spirit Company, which has provided her countless resources on her wine journey. She estimates that she knows approximately .001% of all there is to know about wine (most notably, the fact that there is an infinite amount of things to know about wine). Most nights, she can be found sipping quirky dry reds from obscure regions.
