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One of the most famous examples of jam as an ingredient in a cocktail.
A dinner-friendly cocktail with St-Germain and Cynar, from Boston's Ezra Star.
Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters.
To a base of brandy and bourbon, this punch gets a hit of dry Curaçao and Amaro CioCiaro, plus a sparkling rosé topper.
For his take on Champagne punch, Dale DeGroff adapted a popular 20th-century recipe built on Cognac.
Jim Kearns taps into quintessential East Coast fall flavors in his Slow Down Shirley: cranberry liqueur, lemon and ginger layered onto a base of apple brandy.
The mellow coffee flavor of Galliano Ristretto balances the bright notes of herbs and mint of St-Germain and Fernet Branca to form a sipping cocktail that will keep the night sailing on.
"A great nightcap is the perfect mix of strong and sweet," claims Meaghan Dorman, whose Midnight Bouquet incorporates St-Germain alongside grapefruit for a bittersweet companion to the salinity and smokiness of mezcal and tequila.
Drawing from the ingredients that she herself would most want at the end of the night, Kimberly Rosselle pairs dry vermouth with the floral notes of St-Germain and the bitterness of Amaro Lucano.
Jim Meehan updates the rye-based Cooper Cocktail created by Seattle's renowned Jamie Boudreau in an East Coast ode to the West Coast original.