After chef Arnold Bernardo’s line of savory dips took off, he decided to create an extension featuring sweeter varieties. Simple jams and marmalade have always been a staple in the market, so why not create something different? Thus, Bernardo’s cocktail jams were born—a mix of complementary fruits and flavors with the addition of spirits to further enhance the taste. He sought inspiration from actual cocktail drinks like piña colada, which inspired the pineapple coconut with rum flavor. These unique jams are best served with bread, crackers, pancakes, ice cream, and plain yogurt.