Thirsty Thursday: Fall Jams

When making cocktails at home, I like simple recipes where I don’t need to layer anything, figure out how to use egg whites, or spend twenty minutes trying to decipher the recipe. That’s why the majority of my Thirsty Thursday posts are basic, but I also think they are good. In general, they tend toward the sweeter side, and while I’d like to experiement with that a bit more in the future, this one falls into that category as well. I was inspired by the Absolut My Jam recipe I found when researching how to use Orgeat Syrup. If you want something more tart, up how much lime juice you use and lower the amount of almond syrup you pour. This is a fun one for the transition into the autumn weather we are finally getting, so make it on a fifty degree day with a scarf on and some pumpkins on your doorstep. You can’t get much more basic than that.




Fall Jams

Yield: 1 cocktail

2 tsp. of blueberry jam (I like Bonne Maman)

1 tsp. of apple butter

1 oz. of Orgeat syrup

3/4 oz. of lime juice

2 oz. of Absolut vodka

five or six fresh blueberries, optional as garnish

jam jar, cleaned, optional


1. If using a jam jar, fill with ice. If using standard glass, grab a cocktail shaker and fill with ice.

3. Measure out and pour almond syrup, lime juice, and vodka directly into jam jar or shaker. Top with jam and apple butter.

4. If using jam jar, use the lid to cover the cocktail and shake for about ten seconds before removing lid. Or, use shaker and strain into glass. Top with fresh blueberries. Enjoy. 


About A Famished Foodie

Food geek, wannabe Parisian, and lover of polka dots. Author of A Famished Foodie and Superior Spider-Talk contributor. Bold wine, sour beer & dessert make me nerd out.
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