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.
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
2 star anise
1 plum, thinly sliced
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