Recipe

• 1.5oz applejack (or any brown spirit of choice)
• .75oz lemon juice
• .75oz Amaro Montenegro (or comparable amaro that’s relatively light, fruity, floral)
• “Empty” jam jar (or about a tsp of your favorite jam)
• Few dashes of flavorful bitters (I used a mix of Angostura and Peychaud’s)

Combine all ingredients except the bitters in the “empty” jam jar with lots of crushed ice. Put cap on and shake well to dissolve the jam. Top off with crushed ice to fill, and add the bitters mix on top. If you have fresh mint, that would be fantastic as well.

About

I am the most stingy person when it comes to food waste. Maybe it was the influence of the Chinese household culture growing up, but I cannot let anything go to waste and feel a “connection with everything in the fridge that’s about to go bad.”

Anyway, I recently finished up this amazing jar of apricot jam (with brie cheese, OMG), but I mean, there was that little bit left stuck on the walls of the jar. Sooo, I thought what better than to use it in a cocktail! May your jam jars be full of life and not a single bit go to waste.