Autumn, Winter, Drinks

Spiced Plum Sours

If you've been following me for a while, you'll know I simply love a sour – thanks to a childhood passion for sherbet, they're my favourite cocktails by far. From piscos to amarettos, they provide the perfect combination of sweet and sour, and are very versatile from a flavouring point of view.

What's special about my recipe is that I make a plant-based sour, simply by swapping traditional egg white for aquafaba – and no, they don't taste of chickpeas!

This recipe feaures spiced plums: as they're naturally sweet and sour, they really are the perfect choice for this drink – they also have a spooky violet hue that's great for entertaining adults at Halloween!

The syrup by itself is delicious, and will keep well for a few months in a sterilised, airtight bottle. It can be used to drizzle on porridge, pancakes, and in other cocktails and desserts – and I really recommend you do.

SERVES:
2

Ingredients

For the spiced plum syrup

2 ripe dark plums

1 cup caster sugar

1 cup water

1 stick cinnamon

6 cardamom pods, bashed

3 star anise

1 vanilla pod, split

For the sour

75ml spiced plum syrup

100ml aquafaba, from a can of chickpeas

150ml white rum, spiced rum, gin, or vodka

Juice of 2 lemons

To serve

2 star anise

1 plum, thinly sliced

Instructions

  1. First, make the syrup. Add all the ingredients to a saucepan and bring to the boil. Reduce the heat and simmer for 5-10 mins, or until the plums have gone soft and the syrup is a gorgeous plummy colour. Take off the heat and set aside to cool.
  2. Strain the cooled syrup into a sterilised bottle, and you're ready to make your sour.
  3. Fill a shaker half way with ice, and add all the ingredients. Shake vigorously for a couple of minutes.
  4. Pour into chilled glasses, and finish with a star anise and a slice or two of plum per glass.

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