Toast & Jam
Warmer weather cocktails seem perfect for a trifecta between Bully Boy Distillers, Bonnie’s Jams, and a great bartender (or in this case two). These jam cocktails are made with pure ingredients without the use of pectin and less than half the sugar of commercial jams, letting bartenders can show off bright spring flavors such as peach, strawberry and rhubarb without artificial flavorings or heavy syrups.
Leave it up to Kevin with a perfect double entendre: this cocktail has toasted bread with jam notes from Bully Boy’s White Rum, bitters, and Bonnie’s Strawberry Rhubarb Jam but add champagne and your giving a toast.
Toast & Jam by Kevin Martin, bBar manager, Eastern Standard
1 ounce room temperature strawberry/rhubarb jam, 1 ounce Bully Boy White Rum, ½ ounce fresh lemon juice, ½ ounce Bauchant Orange Liqueur, 1 dash Peychauds Bitters.
Mount ingredients into a mixing glass, add ice and shake until properly diluted. Double strain into a champagne flute and top with 2 ounces of cava.