- 2 ounces strained Bachelor’s Jam
- ¾ ounce Honey Syrup (recipe follows)
- ¾ ounce fresh squeezed lemon juice
- ¾ cups honey
- ¼ cup boiling water
Shake, strain into a chilled coupe glass and garnish with fruit from the Bachelor’s Jam.
In a large earthenware pot, add seasonally available fruit and cover it by a ½ inch with Laird’s Applejack. Cover with a tight-fitting lid. Continue this process throughout the year until it is ready to drink in December, then strain out fruit to save for dessert. Use within 1 year.
Add the boiling water to the honey and stir to incorporate.
Store in the refrigerator and use within 1 year.
Enough for 10 drinks
About this recipe
Bachelor’s Jam (recipe adapted from The River Cottage Preserves Handbook by Pam Corbin)