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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. Slideshow:  More Sparkling Wine Cocktail Recipes 

Andrea Reusing
September 2015

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Credit: © Con Poulos

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Makes 16 cocktails
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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