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Bay leaves lend this spritzer a spicy fragrance that offsets the sweetness of the blueberries and plums.Plus: Ultimate Cocktail Guide

Marcia Kiesel
June 2001

Gallery

Credit: © Dana Gallagher

Recipe Summary

Yield:
Makes about 8 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil in a medium saucepan. Add the blueberries, plums, 8 bay leaves and sugar, cover and boil over high heat, stirring, until the juice is reduced to about 3 cups and the plums are tender, about 20 minutes. Strain the mixture though a fine sieve, pressing lightly with a spatula to extract the juice; reserve the bay leaves. Return the juice to the pan, add the reserved bay leaves and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Discard the bay leaves; let the syrup cool.

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  • For each drink, gently whisk 1/4 cup of the plum-blueberry syrup into 1 cup of cold club soda, pour into a glass, garnish with a bay leaf and serve.

Make Ahead

The syrup can be refrigerated for 1 week.

Notes

Variation Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne.

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