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Happy Hour: Bourbon Jam

Photograph by Daniel Montoya

The Roost at LA Farm is a brand new concept restaurant in serving up rustic and refined cuisine in Santa Monica. The restaurant has an elevated, modern farmhouse look with denim striped chairs, a copper bar, whitewashed fences, and plenty of wood details. It’s the perfect combination of warm and comfortable, with a little bit of elegance.

We sat down with General Manger Anthony Trincanello to learn how to make one of their signature drinks, the Bourbon Jam, a gorgeous sip with fresh Italian apricot jam shaken into citrusy limoncello and bourbon. As a Level III Sommelier, he taught us a thing or two about how to make a great cocktail (extensive shaking over ice is key), as well as his inspiration for making craft cocktails with a farm-feel in a modern locale.

It's simple and stunning, and really highlights each flavor profile without overpowering a single ingredient.

RECIPE: Bourbon Jam

Yields 1 cocktail


  • 4-5 sage leaves, plus more for garnish
  • 1 bar spoonful of apricot jam
  • 1.5 oz of good bourbon (Anthony likes Bulleit)
  • 1/4 oz of limoncello
  • 1/4 oz lemon juice


  1. In a pint glass mixer/shaker, add the sage leaves (muddling not necessary – easy!), apricot jam, bourbon, limoncello, and lemon juice
  2. Shake vigorously with ice to ensure the jam is fully incorporated
  3. Strain over fresh ice in an Old Fashioned glass, garnish with sage leaves
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