PURE PLUM BLISS

PURE PLUM BLISS

Photo Credit: Now, Forager

Although an uncommon combination of herbs, fruit, and tea are infused in this cocktail, it is arguably one of the tastiest we’ve tried. Plum, mint, black tea, and bourbon are enhanced by the subtle trace of ginger to come together to create this exceptional springtime cocktail. The many layers of this blend makes it an intriguing apéritif or even as a dessert drink to end a heavy meal.

PURE PLUM BLISS

Makes 1 glass // Prep Time: 30 minutes // Active Time: 10 minutes

Ingredients

Ginger Simple Syrup

  • 1 cup filtered water
  • 2/3 cup honey
  • 2/3 - 1 cup peeled and sliced fresh ginger

Cocktail

  • 1 rounded tsp loose leaf or 1 sachet/bag black tea
  • 1 cup filtered water
  • 4 slices of a ripe plum
  • 4-6 fresh mint leaves
  • 1 oz freshly squeezed lemon juice
  • 1 oz ginger simple syrup
  • 2 oz bourbon
  • A sprig of fresh mint and/or plum slices for garnish
  • Ice cubes

Directions

Ginger Simple Syrup

Add honey and water to a saucepan and bring to a simmer on medium-low heat, stirring constantly until the honey dissolves. Then add in the ginger, cover, and simmer for 15 minutes. Remove from heat and let infuse for 30 minutes to 1 hour, depending on how gingery you’d like your syrup. The syrup will keep in the refrigerator in an airtight container (mason jars work well) for up to one week!

Cocktail

Heat the water to around 212°F and steep tea for 3-5 minutes. Remove (strain) tea and let cool to room temperature (about 15 minutes). You can also add ice to your tea here to help it cool down faster!

In a cocktail shaker, combine the plum slices, mint leaves, lemon juice, and ginger simple syrup and muddle with a muddler or the end of a wooden spoon. Strain the mixture into a cocktail glass, pressing firmly on the plums and mint leaves to extract maximum flavor. Add in half or all of the tea, the bourbon, and a handful of ice cubes. Stir gently, garnish with mint leaves and/or plum slices, and enjoy!

Recipe adapted from The Bartenderness

 



 

 


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