A very interesting drink. The cassis and bourbon combination blends into a fruity taste but with a finish more like hazelnut. Play with the lemon juice and cassis proportions—if you like cassis, you can boost that a bit and reduce the sugar syrup.
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I used Damson plum jam bought from a local orchard. I agree that it was a bit more bitter than I like, but think it was more about balancing the lemon juice and simple syrup. The jam with apple brandy is fantastic.
Also, the Damson plum jam may not dissolve evenly, so I recommend stirring it in with the apple brandy or calvados and then shaking, and then using a fine strainer to catch the undiluted jam (unless you like your cocktail with globules of jam).