Last weekend I made it my mission to hunt down one of my favorite summer indulgences: plums. As I wandered through the farmer’s market, stone fruits were plentiful. Bright red cherries were piled high and overflowing. The aroma of peaches and nectarines was particularly hard to ignore. But like I said, I was on a mission. Growing up with a giant plum tree in my backyard, plums are probably the fruit I’ve consumed the most of in my lifetime. But as I realized, I have yet to use them in a cocktail. That is, until now.
Wanting something light and delicate, I opted for a golden plum. After trying one, I knew it would pair beautifully with pisco, a Chilean and Peruvian brandy. Interestingly, the juice from the golden plum is often turned into wine and brandy! I added a few other ingredients that I knew play well with a more subtle flavor profile (namely honey, lemon, and sage) and topped it off with a little dry sparkling wine. The result is a crisp, sophisticated cocktail that’s summer in a glass.
- Start by adding three sage leaves to the bottom of your shaker. Top with honey syrup and lightly muddle the sage, thereby releasing its oil into the mixture.
- Next, cut the half plum into two quarters and add them to your shaker with sage-honey syrup.
- Crush the fruit, extracting as much plum juice as possible. Now you're free to add the remaining ingredients, except for the sparkling wine.
- Before you shake your cocktail, add the sparkling wine to your glass. Use a dry sparkling wine to balance the sweetness of the fruit and honey. I used a Cava Brut. The contents of your shaker will be more dense than the sparkling wine, allowing it to mix on its on when you pour overtop.
- Now that your glass is prepped, fill your shaker with ice and shake for an icy-cold 10 seconds.
- Double strain (to remove those bits of fruit and herbs) into a coupe glass overtop the sparkling wine. Garnish with a few small pieces of sage and enjoy!!
(images by HonestlyYUM)