A couple weeks ago, while thinking of what to make for myself, I remembered watching a video session with Charlotte Voisey in which she talked about using jams and jellies as ingredients when fruits are not in season. So I took her advice and mixed up a twist on the whiskey sour. To the basic sour formula I added 2 barspoons of yellow plum jam that was given to me. The yellow plums pair really well with the bourbon as they have somewhat of a resemblance to apricots. Cutting back on the simple syrup helps balance out the extra sweetness of the plum jam.

The Whiskey Plum
2 oz Bourbon
1/2 oz Simple Syrup
1 oz Lemon Juice
2 barspoons yellow plum jam