- 1½ oz. Tincup straight rye (or other straight rye)
- 2 oz. plum shrub (recipe below)
- ½ oz. fresh lemon juice
- 2 dashes Angostura bitters
- Mint sprig and plum slice for garnish
Combine all ingredients in a cocktail shaker with ice. Hard shake until chilled. Pour into a rocks glass filled with crushed ice. Garnish with mint and plum slice.
Try this: Replace the whisky with ginger beer.
- 1 cup water
- 1 cup sugar
- 1½ red plums, sliced
- 4 oz. honey
- 4 oz. white wine vinegar
- 2-3 cardamom pods
Combine water and sugar in a pan over low heat, stirring until the sugar is completely dissolved. Add plums and honey, stir, and bring to a low simmer for five minutes. Stir in vinegar and cardamom pods, and return to a simmer. Cool and strain into a glass jar, discarding the fruit. Keep refrigerated in a sealed jar for up to two weeks.