Ingredients Fruits Dark Sparklers Be the first to rate & review! 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. By Andrea Reusing Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 10 mins Total Time: 30 mins Yield: 16 cocktails Ingredients 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 Directions 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. 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. Rate it Print