Maple Plum Sparkler
The other day I sent an e-mail to our friend Jonathan Pogash, renowned bartender, beverage director for Hospitality Holdings (World Bar, Campbell Apartment, et al), and head of the USBG chapter here in New York City. I was writing just to ask Jonathan a quick question, and as it turns out, he’s out of town this week. But Jonathan – never one to let a customer go thirsty – left cocktail recipes in his out of office message! Needless to say, this was one of the best out of office messages I’ve ever seen (and that’s after more than a decade working in the tech industry.)
So in a desire to share Jonathan’s wisdom with all of you, I give you the Maple Plum Sparkler (as served at Bookmarks Lounge).
Here’s what you’re going to need:
1 plum, chopped
1 heaping tsp. grade A dark amber maple syrup
A splash of fresh lemon juice
3 oz. Sparkling Wine or Champagne
In a mixing glass, combine the chopped plum with the lemon juice and maple syrup and muddle well. Add ice and the sparkling wine, and stir briefly. (The “briefly” part is important; you want to chill the cocktail, but because the booze here is wine, you don’t want to dilute it too much.) Strain the result into a champagne flute. Garnish with a slice of plum.
Plums are in season right now, and if sourced well, are absolutely delicious. The addition of maple syrup makes for a wonderful fall cocktail.
So many thanks to Mr. Pogash for helping me to get things back on track here at Spirited Cocktails. Be sure to visit him at World Bar or Bookmarks Lounge. I’ll be back later this week to tell you all about my recent trip to France.