sugar

Cocktail Advent 9: Plum Tart

Sips

I tried to make a plum pudding–the steamed variety–one Christmas several years back. I’m still not 100% sure that I did it correctly or that that was how it was supposed to taste, but it was a fun experiment all the same. This cocktail might be a bit simpler to execute.

Image via Bombay Sapphire Gin

Image via Bombay Sapphire Gin

Plum Tart
— Created by Bombay Sapphire Miami’s Most Imaginative Bartender Winner, Philip Khandehrish of The Setai Bar in Miami.

  • 2 oz plum wine
  • 1 oz Bombay Sapphire Gin
  • .75 oz cranberry juice
  • 3 drops of orange bitters
  • 3 lime wedges
  • 2 bar spoons of Demerrara sugar

Directions
Muddle lime and sugar in glass.
Add rest of ingredients.  Shake well and strain into Martini Glass
Top with lime wheel with dried cranberries

Plum wine can often be found in the sake section of your local wine shop.

***This recipe was provided by a representative of Bombay Sapphire Gin. I am not affiliated with this brand nor was compensated to post this recipe, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

AlcoHOLidays | Independence Day | Cruzan Independence Sparkler

Sips

cruzanindependencesparkler

In honor of those founding fathers’ stand for freedoms from tyranny, we’re going to feature Constitutional cocktails for 2 weeks instead of 1.

We’re going short and sweet without any preamble this week! Courtesy of our friends at Cruzan, today’s cocktail features two of their rums because, hey, twice the rum, twice the fun, right?

Cruzan® Independence Sparkler

1 half of a Lime, cut into quarters
6 Basil leaves
1 Tbsp Sugar
1 oz Cruzan® Strawberry Rum
1 oz Cruzan® Aged Light Rum
Soda Water

Method: Muddle lime and basil with sugar in a tumbler. Add rums and ice, then shake 2 times to mix. Pour into a rocks glass and top with soda. Garnish with 1 basil top and a fanned strawberry slice.

I’m actually on the road this week, so I appreciate Cruzan’s timely recipe suggestion. And I’ll be bringing you a review of the Aged and Strawberry rums next week once I get back to my home bar.

Cheers!