the plum rummy
Enjoying some summer plums today with the vivid Plum Rummy.
I recall on a cruise I took with my family way back when. We climbed aboard a tour bus in Prince Rupert, British Colombia, rain spitting on the windows and a general blah drab circulating the little seaside town. The guide had the audacity to mention Florida and claimed it “never rains there, does it?” A few of us grumbled and rolled our eyes.
Matter of fact, we’ve dealt with storms almost every day these past two weeks, sometimes whitewashes and other times a general sputtering sprinkle. Right now no rain graces radar but the sky is covered and hazy.
Makes sense, then, to have a bright and bubbly drink on tap.
Get your hands on some fresh plums and whip this cocktail up over the weekend. It’s the perfect pool companion: refreshing and easily adapted for multiple people. The plum syrup takes 10 minutes to concoct and provides plenty of extra for more than one serving. I prefer cocktails made with fresh ingredients, fruits and flavorings both, and this cocktail is no exception.
Make the plum syrup a bit before you intend to mix the drinks, as it needs some cooling time. Boil down some plums with honey and rosemary (and a bit of water if you need, no more than a tablespoon) then puree it with an immersion blender or by transferring to a blender bowl.
Shake together some plum puree with lemon juice, balsamic vinegar (you can’t taste it except as an undertone to the plums), and spiced rum (key! White rum doesn’t offer the same flavoring). Pour the serving into a cocktail glass. Garnish with some bursting blueberries, a few plum wedges, and a rosemary sprig. Admire your work of beauty.
It is pretty, isn’t it?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More delicious rum cocktails to try:
Sweet Apricot and Green Tea Mojito
Ingredients
- 2 tbsp plum syrup (see below for recipe)
- 1/2 lemon, for juice
- 1/2 tsp balsamic vinegar
- 2 oz spiced rum
- sparkling water, to top
- plum slices and blueberries, to garnish
plum syrup
- 4 small plums (about 1 1/2 cups diced)
- 1/4 cup honey
- 1 tbsp fresh rosemary
Instructions
- In a small saucepan, reduce the plums, honey, and rosemary to a thick jam for about 5 minutes. Puree with an immersion blender until smooth, or transfer to a blender bowl. Let cool. One batch makes about 6-8 servings of syrup.
- Fill a glass with ice. In a shaker, combine plum syrup, lemon juice, balsamic, and spiced rum. Add ice and shake until cold, then pour into prepared glass. Top with sparkling water. Sprinkle with fresh blueberries and plum slices. Finish with a rosemary sprig.
