Lawrenceburg Not Constantinople Bourbon Cocktail
In these waning days of winter, when the fruit in the market is not at its best, we can turn to jams to add a bit of summer to our cocktails.
In these waning days of winter, when the fruit in the market is not at its best, we can turn to jams to add a bit of summer to our cocktails. I mean, that’s what they’re for, right? By heating and melting the jam and mixing it with water, we can create an easy fruit syrup.
For this cocktail we’re pairing our bourbon with apricot jam. Did you know the world’s largest producer of apricots is Turkey? And can you believe I just happened to have a bottle of Wild Turkey 101 staring at me when I opened my liquor cabinet? Can you see where this is going?
Lawrenceburg Not Constantinople
- 2 oz bourbon (Wild Turkey 101)
- ¼ oz allspice dram
- 1 tsp apricot jam + 1 tsp water
- ½ tsp fresh squeezed lemon juice
- Heat the jam and water for about 10 seconds in the microwave and stir until thoroughly combined. Add this mixture to the other ingredients and shake well with ice. Double strain into a chilled cocktail glass.
(Note: It is important to use a jam and not a fruit spread, preserves or anything chunky. If it isn’t smooth you won’t get the right flavor and you’ll end up with chunks in your drink and that’s just not pleasant.)The jam lends fruity sweetness, the allspice dram brings a bitter spice and the lemon juice keeps things bright. Cheers!