It’s been such a fast trip to Friday. I guess I’ve slept most of it post surgery… that must be why. Oh Honey Plum, it’s Friday and this is just what I felt like… albeit I had no clue what this was going to be.
Sometimes, it’s a process of elimination when it comes to making cocktails. Know what you don’t want, to arrive at the point of making something you didn’t even realise you wanted. Throw in the fact that I needed to use up some plums too.
I wanted gin but no tonic and not too cold a drink. I didn’t fancy wine (times have changed people, believe it LOL)
The plums were a good starting point. In went a squeezed ripe plum, a table spoon of honey, a teaspoon of castor sugar and water. I let this simmer. Tasting it as I continued to think of what would go with it.
A Negroni cocktail has equal parts gin, Campari and vermouth but it was not quite right for this evening. In the end I omitted the vermouth and put the rest of the ingredients together. It was exactly what I was in the mood for (Chief Taster Hubster agreed).
Lets cause a stir….
1 part (40ml) Gin (I used Bombay Saphire)
1 part (40ml) Campari
1 part (40ml) Honey and Plum Syrup
Add all of the above ingredients to a chilled glass with a large cube of ice. Stir to chill and dilute. Garnish with plum slices.
Slow sipping, juniper popping, herbaceous fruitiness, honey and plum sweetness 🙌🏻 this one ticks all the boxes.
Oh honey plum, if you decide to create a stir, share it with us with #forcocktailsake so that we can say cheers. Happy weekend!