Friday, March 27, 2015

Bourbon and Jam

Here we go!  Spring cocktail season has arrived and we couldn't think of a better way to start it off than with this bourbon jam cocktail.  It's sweet, simple, a little spicy and perfect for sipping as we transition into warmer weather.  Also, the blueberry-jalapeno jam isn't just for cocktails (or is it?) it can be spread on your toast, baked in the oven over chicken or pork, paired with your favorite cheese (I suggest manchego), used as a pancake or french toast topping or my go to...make more cocktails.  So get shaking and happy Spring!

Blueberry-Jalapeno Jam

2 cups fresh blueberries
1 jalapeno, diced (seeds optional)
1/2 cup sugar
1/4 cup light brown sugar
1 lemon, juiced

Combine all of the ingredients into a medium sauce pan over medium-high heat, stir frequently.  Bring to a boil.  Then reduce the heat to low and simmer for 25 minutes.  Using a potato smasher or the back of a spoon, slightly smash the blueberries.  Allow the jam to cool and transfer to an airtight container.  Store in the refrigerator for up to 1 month.  Makes about 2 cups.

Bourbon Jam Cocktail

2 ounces bourbon (I use Maker's Mark)
1-1/2 tablespoons Blueberry-Jalapeno Jam
3 fresh blueberries for garnish
1-2 slices fresh jalapenos for garnish

In a cocktail shaker add the bourbon and jam.  Fill the shaker with ice and shake vigorously until the outside of your shaker is frosty.  Strain the cocktail into an ice filled rocks glass and garnish with a blueberry skewer and jalapeno slices.  Makes 1 cocktail.