Out of a Jam: A spring cocktail
A recipe by Robin Wolf
Introducing our guests to the incredibly talented people we partner with is what we’ve missed the most these last few months. Until we can have as many suppers as we dream of, we’re embracing online and bringing some of the amazing connections we’ve made to you, right here!
We have started an Instagram Live series, where chefs, mixologists, winemakers, farmers and everyone we’ve partnered with through the years, shows up for a fireside chat and shares their talents every week with our online community every week.
To kick us off on this new series, Robin Wolf — a super talented mixologist we had the pleasure of partnering with last year for our Supper in California — joined us to talk about life in isolation, how things are slowly opening up where she’s at, and how she thinks her work will be reshaped by the last few months. Robin also mixed a cocktail for us and we’re sharing it with you! If you’d like to see learn more about Robin and her work and see her in full mixing action, head to Chatting cocktails with Robin Wolf for a recording of our conversation!
“You know your favorite go-to recipes? The ones you can whip up for any occasion, unexpected in-laws, extra dinner guests, forgotten Zoom date, or even a stubborn Wednesday? This cocktail recipe is super simple and adaptable to what you have on hand/in season, and has helped me out of more than one jam for sure!”
Out of a Jam!
Ingredients
2oz Bourbon Whiskey
.75oz Honey syrup **
.75oz Fresh lemon juice
1 teaspoon local jam
Ginger beer
Aromatic garnish herbs
** For honey syrup: mix equal parts local honey and hot water and stir until dissolved. Cool and use. Keep in refrigerator for up to 1 week.
Instructions
Shake all ingredients (except ginger beer) with ice for 10 seconds and pour directly from shaker into glass without straining, you want to keep all the beautiful jam fruit.
Robin Wolf is an incredible mixologist and bar manager in Paso Robles, California. She is highly inspired by the seasons, fresh and local produce are at the forefront of each craft cocktail she creates.
Robin is also the founder of SLO Bitter Co. She’s developed her own line of small batch, handmade artisan bitters.
“Creating a moment and a sense of place is definitely the pinnacle of what I like to do.”