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