Plum Gin Fizz


This fruity gin fizz isn't overly sweet, allowing the flavor of the caramelized plums to shine. A botanical gin works well with the fruit in this cocktail, adding herbaceous and fruity notes. To play up the deep color of the plums, try Empress 1908, a royal purple–hued, botanical-style spirit. For a vegan version, in place of the egg white, substitute 3 tablespoons unsalted or low-sodium aquafaba. (Note that you won't get quite as much foam.) The same roast-and-puree technique can be used for more stone fruits, such as apricots and sour cherries.

Plum Gin Fizz
Photo: Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
Active Time:
20 mins
Total Time:
55 mins


Plum Puree

  • 2 pounds fresh plums, halved and pitted

  • cup granulated sugar


  • ¼ cup (2 ounces) gin (such as Empress 1908, The Botanist, or Hendrick's Midsummer Solstice)

  • 1 large egg white

  • 1 tablespoon fresh lemon juice

  • Ice cubes

  • ¼ cup club soda

  • 1 lavender sprig, for garnish


Make the plum puree:

  1. Preheat oven to 400°F. Toss together plums and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl, pressing puree using a rubber spatula. (This may take about 10 minutes.) Discard pulp. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups plum puree, enough for 9 cocktails.)

Make the cocktail:

  1. Combine gin, egg white, lemon juice, and 31/2 tablespoons plum puree in a dry cocktail shaker without ice. Place lid on shaker; shake vigorously to combine, about 15 seconds. Add enough ice to shaker to fill three-fourths of the way up. Place lid on shaker, and shake until well chilled, about 10 seconds. Strain into a chilled highball glass filled with ice. Top with club soda, and garnish with lavender sprig.

Make Ahead

Plum puree may be stored in an airtight container in refrigerator up to 1 week.

Related Articles