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.
- 1 1/2 oz pisco
- 1 oz dry sparkling wine
- 3/4 oz honey syrup (2 parts honey to 1 part water)
- 1/2 oz lemon juice
- small pinch salt
- 1 dash peach bitters (optional)
- 1 half golden plum (also known as Mirabelle plum)
- 5 leaves sage (2 for garnish)
- 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)
Love the color of the drink alone.
This will be on the to-make list within the next 2 weeks!
Thank you for sharing this “happy maker” and keep them coming!
Maybe even add some eatable flowers… I am inspired now.
Drinks! Friends! Here we come!
What a great idea!!
The color of this cocktail is just stunning, and the flavors sound perfect! Pisco and cava! I am so making this.
I love the color of this drink + that fact that sage is an ingredient! xk
I really look forward to you drink recipes. This one looks absolutely delicious!
I love plums! And pisco!
Well sir, now I’m going to have to insist that you move to VT, open a bar, and serve this to me ASAP! You can barely find a traditional pisco sour ’round here, nevermind a cocktail that steps outside that box and utilizes pisco in other creative ways. Love it! (:
Well Carey, careful I might just take you up on that. Next big earthquake and I’m outta here!! Btw, if you can ever get your hands on a bottle of pisco direct from Chile (not the imported stuff) do it!! It will blow your mind. Thanks for checking out the drink 🙂
Great drink idea using summer fruit! Can’t wait to try this.
What an interesting combination. I bet this would be really refreshing on a hot summer day. This sounds really good.
Thanks for posting!
I too love a good plum.
This drink looks super delicious and awesome for any summer occasion.
Love all the drinks you make Todd, they always sound so delicious.
Quinn Cooper Style