My wife got the idea off of Twitter, courtesy of Professor Tressi McMillan Cottom: combine jam with bourbon. Obviously, we have to try it. Cottom's recommendation:
2 oz bourbon
1 heaping tsp jam/preserves
Stir to combine, then shake and serve. I grabbed rye from the cabinet instead of bourbon - accident or subconscious preference? - and we used strawberry jam because it was open. It's very nice.
Only one problem: she didn't name the drink! So, professor, I name it after you, Doctor Cottom.
Bitters of the Month
We tried this month's bitters, Bittermens Boston Bittahs, in Manhattans in place of Angostura. I couldn't really taste the bitters against the other ingredients but my wife said she could. She is a supertaster and I am not so she's likely to pick up hints that I'm not.
Otherwise, we both thought it was fine, though certainly not superior to Angostura.