A slather of tomato jam on a juicy burger, a sip of a Bourbon Smash as the sun goes down — whatever your Memorial Day plans, this will do nicely.
Arizona’s historic Castle Hot Springs is high on our getaway list, and until we can sink into those natural hot springs in the Sonoran Desert, we’re going to have a nice soak in a big old-fashioned tub, mix up their signature Bourbon Smash cocktail, and celebrate right where we are.
Bath drawn. Bourbon poured. Now, here are a couple of recipes to get in the Castle Hot Springs state of mind.
Bourbon Smash
(Makes 1)
Ingredients
-3 to 6 berries of your choice
-1 ounce simple syrup
-1 ounce lemon juice
-2 ounces bourbon
-Sprigs of mint
Instructions
Smash berries. Pour all ingredients into shaker with ice. Strain over fresh ice. Enjoy!
Grilled Salsa
(Makes 4 cups)
Ingredients
-5 garlic cloves
-2 tablespoons grapeseed oil
-1 pound tomato, very ripe
-1 leek, green top removed
-1 white onion, quartered
-1 jalapeño, halved
-2 cups cilantro
-1 cup chives
-1 tablespoon sea salt
-1 teaspoon black pepper
Instructions
Heat a small saucepan over medium heat. Add garlic and oil; cook until golden brown. Remove from heat and set aside.
Preheat barbecue (high). Grill tomato, leek, onion, and jalapeño. Turn occasionally to avoid excess charring, about 5 minutes total. Remove from grill and cool in refrigerator for 30 minutes.
Transfer cooled ingredients to blender; add garlic, cilantro, chives, salt, and pepper. Blend and taste for seasonings.
Tomato Jam
“One of my favorite ways to use this jam is as a burger topping,” says John Amann, sous chef at Castle Hot Springs. “However, both the tomato jam and grilled salsa can be puréed to make a flavorful marinade for the upcoming grilling season.”
(Makes 1 cup)
Ingredients 
-1 tablespoon canola oil
-1/2 cup white onion, chopped
-1/2 cup shallot, chopped
-1/4 cup garlic, minced
-1/2 pound tomato, ripe
-1/2 tablespoon sea salt
-1/4 tablespoon black pepper
-1 tablespoons sherry vinegar
-1 tablespoon agave syrup
Instructions
Heat a large saucepan over medium heat. Add oil and onion. Stir. Add shallot and continue to stir avoiding color. Once onion is transparent, add garlic and stir. Add salt and tomato, turning up the heat to a rolling boil. Add black pepper, sherry, and agave. Cook until jam is thick enough to coat the back of a spoon. Transfer to heat-safe vessel and cool overnight in fridge.
For more on Castle Hot Springs, visit their website and follow them on Facebook, Twitter, and Instagram.
Photography: (All images) courtesy Castle Hot Springs
