Dark Sparklers

Chef Andrea Reusing of The Durham Hotel in Durham, North Carolina, uses peak-season black plums to give the rich syrup in this cocktail its striking deep-purple color. "I just want a cashmere sweater in that color!" she says.

  • Active:
  • Total Time:
  • Servings: Makes 16 cocktails
  • Time(Other): plus cooling
KEY: Cocktails, Cocktail Party, Summer, Champagne & Sparkling Wine, Make Ahead, Fast

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  • 4 small black plums, quartered and pitted
  • 1/2 cup sugar
  • 2 teaspoons black peppercorns
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • Sparkling wine, for serving

How to make this recipe

  1. In a medium saucepan, combine all of the ingredients except the sparkling wine with 2 cups of water and bring to a boil. Simmer over moderately low heat until the plums are very soft and the syrup is deep purple, about 20 minutes.
  2. Strain the syrup through a fine sieve set over a bowl, pressing on the solids. You should have 2 cups. Let the syrup cool completely, then refrigerate until chilled.
  3. For each cocktail, pour 1 ounce of syrup into a flute and top with sparkling wine.

Make Ahead

The black plum syrup can be refrigerated for 2 weeks.

Contributed By Photo © Con Poulos Published September 2015

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Redbird in Los Angeles

1041601 recipes/dark-sparklers 2015-08-13 Andrea Reusing 16|cocktails|cocktail-party|summer|champagne-&-sparkling-wine|make-ahead|fast september-2015 recipes,dark-sparklers 1041601