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The Southern Jam by Aaron Beaudoin, Goods & Provisions, Toronto. Food styling by Ashley Denton/Judy Inc. ( Prop styling by Rodney Smith/Judy Inc. Riedel whisky glass, $12.95 at William Ashley (

Rob Fiocca/The Globe and Mail

The owners of Goods & Provisions used to run a furniture shop in Toronto's west end. Eighteen months ago, they parlayed their fondness for antiques into a funky, retro-looking tavern in east-end Leslieville. Bar manager Aaron Beaudoin happens to be a fan of classics, too – the potable kind, in his case. His beverage list includes the manly Hemingway Daiquiri (Papa's grapefruit-juice-enhanced variant on the lime-rum refresher) as well as a fizzy Negroni, made by running the gin-Camparivermouth blend through a carbonation machine into small, pop-style bottles. Then there's the antique-inspired Southern Jam, a riff on the Old South's bourbon-based mint julep, which comes thickened and sweetened with peach preserves. Served down-on-the-farm-style out of a 500-millilitre Mason jar or tumbler filled with crushed ice, it's the perfect shady-porch refresher for your inner Duke of Hazzard. Think of it as Louisville meets Atlanta, the Kentucky Derby crossed with NASCAR.

The Southern Jam by Aaron Beaudoin, Goods & Provisions, Toronto

Servings: 1


2 ounces bourbon

1 ounce lemon juice

1 teaspoon peach preserves

Dash of Angostura aromatic bitters

6 mint leaves

Club soda


Combine first 5 ingredients in a cocktail shaker. Fill shaker with ice cubes, cover and shake vigorously. Fill a tumbler with crushed ice. Strain drink from shaker into glass and top up with club soda.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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