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Dec 16, 2013 05:10 PM

Help me name this drink

In my humble opinion, it's pretty good. I'd like some honest feedback on the recipe, along with name suggestions.

1 oz bourbon (i used Larceny)
.75 Cointreau
.75 oz Lemon Juice
.75 Cocchi Americano (Dolin Blanc also works well)
One heaping bar spoon blackberry jam (I used Bonne Maman)
5 dashes Angostura Bitters
1 Dash absinthe, Herbsaint or other absinthe substitute

Shake with ice, strain into chilled cocktail glass. Garnish with orange peel

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  1. Not sure I would use jam in a drink. Aren't there seeds? Monin and Torani make syrups (blackberry included) that may work in place of the jam.

    Also, not sure why you need absinthe.

    13 Replies
    1. re: Scott M

      No comment on the drink, but jam can work quite well. For example, in the "breakfast martini," which involves marmalade:

      1. re: davis_sq_pro

        To each their own. I tend to like my spirits neat, and cocktails not overly sweet. Leave the jam and paper umbrellas out.

        As for the "breakfast martini", no maple bacon swizzle stick?

        1. re: Scott M

          That doesn't sound like a sweet cocktail at all.

          1. re: Scott M

            I also don't see jam as any different from flavored syrups, simple syrups and liqueurs. It's just the sweet element. Marmalade would also provide a bitter element. Just b/c there is something sweet involved doesn't mean the cocktail will be overly sweet. A balanced cocktail will be a balanced cocktail.

            And having just begun my exploration of tiki drinks I can assure that a paper umbrella in no way signals an overly sweet cocktail! Again, if it's balanced it's balanced, doesn't matter what non-food garnish you see.

            1. re: tokyopix

              What do you consider Cointreau, a second sweet element?

              I guess our opinion of sweet is different. I consider bourbon to be a sweeter spirit than tequila, vodka, gin, etc. Add Cointreau and a "heaping" spoon of jam and it is on the sweet side of the spectrum for me. I prefer a simple cocktail with roughly 3 main ingredients

              1. re: Scott M

                You said you wouldn't use jam in a drink, not restricting it to this drink in particular. I was commenting on that. I can see jam being used as a sweet element in a drink successfully. Seeds would easily filter out.

                But to answer your question, yes, drinks can have more than one element bringing similar tastes to the party (more than one bitter, sweet, etc.). Doesn't seem unusual at all, really, since here they bring sweet + alcohol + orange and sweet + blackberry so each one is providing sweet plus a flavor the mixer was looking for.

                I haven't used jam, but it seems like an interesting alternative to syrups to me.

                JMF - have you tried the "breakfast martini"?

                1. re: tokyopix

                  Yes, I have had it years ago. Tasty, and not sweet.

                  Preserves are a nice addition to cocktails. Especially well made ones that aren't too sweet. PDT in NYC has a few cocktails using preserves.

                  Many of my cocktail syrups are actually preserves that I make and then centrifuge, to get both the thick preserve paste, and a clear preserve syrup. My quince syrup and paste is a perfect example. And it isn't very sweet, and neither is the cocktail. Just well balanced.

              2. re: tokyopix

                I wonder if the bitter in marmalade infuses into the syrup. I've never tried it, but my impression in eating it on toast is that its only the rind that's bitter.

                One of my favorite desserts is some sort of marmalade (or ginger) on plain Greek yogurt. Not too sweet.

                I agree that jam works fine in cocktails so long as its sugar is accounted for. I have some quince jam. Maybe time to try JMF's quince OF.

                1. re: EvergreenDan

                  Jam work great in cocktails and in general it's easier to get really good quality jam than good quality syrup.

                  1. re: EvergreenDan

                    I'd post the recipe for my quince syrup, but you need a lab centrifuge to extract the syrup from the puree. I think you could make it by letting the puree strain through a filter in a fridge overnight. Lots less syrup, but it actually might end up very clear.

                    Gin Quince Old Fashioned- JMForester
                    2 oz. Tuthilltown Half Moon Orchard gin (Bombay Sapphire East works well too)
                    .75 oz. House Quince syrup
                    .25 oz. House Grenadine
                    .25 oz. Rothman & Winters Apricot liqueur
                    2 dashes Angostura bitters

                    Stir on ice and strain over 1 large cube in a chilled Old Fashioned glass. Garnish with lemon peel.

                    House Grenadine: 1 cup POM, 1 cup sugar, .5-.75 oz. Lemon juice, .25 Orange Blossom. Cold mixed.

            2. re: Scott M

              I think one of the differences between using jam and syrup is texture; jam is definitely thicker than most syrups. And you can keep out the seeds by fine straining. Or just leave them in, I guess.

              1. re: Scott M

                Scott, jam is actually being used more and more frequently in craft cocktails. I've been seeing it in drinks on local bar menus for at least three years, and recall reading an article in the mid-2000's about it being a new trend in cocktails in NYC and Europe.

                I haven't used much, but when I have, I've found it lends a bit more depth of flavor than a typical syrup, is less sweet, and can offer a nice change in texture/weight that works well for some types of drinks.

                Although the above recipe is a bit sweeter than the drinks I typically like to make, I feel it is balanced due to the addition of the lemon, bitters and absinthe.

                The particular jam I used contained no seeds, although if it had, straining or double-straining would have solved that problem.

                I'm a little puzzled by your comment, "not sure why you need absinthe." I suppose I don't NEED anything that I put in this cocktail--I guess I could have just poured myself a glass of water or some scotch and water--but there are plenty of wonderful drinks that feature a drop or rinse of absinthe, and several of them include bourbon or some other whisky. Quite a few of them also feature sweet ingredients, but manage to find a nice balance. In my opinion, the absinthe adds a subtle depth of flavor and helps offset the sweet elements in this drink.

                I'd like to get some feedback from someone who has actually tried making the drink, or at least from a seasoned cocktail enthusiast who can picture how it would taste. I think it's a pretty good drink, but I'm the one who made it up, so it's hard to be objective...

                1. re: curseofleisure

                  Fair enough. As stated earlier, I would tend to order something with fewer ingredients than a cocktail with 7+ components. Also, being a fan of bourbon but not absinthe, it's just not something I would mix together. Again, all personal preference. I would be more inclined to have a whiskey sour (though not something I typically order) than this drink, but its just a matter of personal taste.

                  Here is another name, you can call it SLOW Jam which stands for
                  Shaken Lemon Orange Whiskey Jam

              2. Oh and here is a name suggestion:

                Traffic Jam

                1 Reply
                1. re: Scott M

                  Haha! I like the name suggestion, Scott M.

                2. I made the cocktail using Dolin dry. Not a sweet cocktail at all. Good flavors, but a bit light flavor wise and body, and too sour. The bourbon was overwhelmed. I tried upping the bourbon to 1.75 oz and adding .5 oz. simple syrup and it came together well. Still not sweet at all, and nice bourbon undertone with fruit overtones.