CRAFT by Under My Host® Issue No. 15 Classics

JAMS & Rose • $12 ey Sneed’s restraint with sugar and al star, glorious Empress plums from gorgeous jam. Italian Plum & Rose is cktail—a tiny dollop at the bottom of Rose Gimlet, below. Jam shaker. Add ice and shake until outside ocks glass. Garnish with rose petals. HOLIDAY CLASSICS JAMS “Auld Lang Syne” – It’s a Wonderful Life “Baby, It’s Cold Outside” – Elf “White Christmas” – Holiday Inn “Snow” – White Christmas “Noel” – The Bishop’s Wife “Have Yourself a Merry Little Christmas” – Meet Me in St. Louis “Let It Snow” – Die Hard INNA Jam Quince • $15 Dafna Kory, INNA Jam founder, will only work with produce in its prime, so she sources directly from farms within a 150- mile radius of her kitchen in Emeryville, California. As soon as the fruit is perfectly ripe, the farmer plucks it, Dafna collects it and gets straight to work. The organic apple cider vinegar Dafna adds to her farm fresh quince—an ancient fruit from the Rosaceae family that has vanilla and floral notes—makes all the difference. I’d happily swap in INNA Quince’s gentle bite anywhere I’d normally serve membrillo. QUINCE SHERRY COBBLER In a cocktail shaker, muddle a tablespoon of Inna Jam Quince and an or- ange wheel until the jam is broken down. Add ice and 3 ½ oz. of oloroso or palo cortado sherry and shake vigorously. Strain into a tall glass with crushed ice. Garnish with an orange wheel speared with a sprig of rose- mary, and a straw. © Hundred-to-One LLC 2017. All rights reserved.

CRAFT by Under My Host® Issue No. 15 Classics | Page 41