We’re transitioning into Fall! This means it’s time to bring out your dark liqueurs to keep you cozy and warm throughout the cold. When it’s hot out we typically prefer lighter drinks to keep us cool sometimes non alcoholic beverages that are slushy, frozen, and with lots of ice. When it’s cold out, it’s the opposite. We lean towards heavier, richer drinks that have less ice or no ice and dive into bourbons, whiskeys, heavier wines and stouts.

A bourbon sour finds itself in the middle. It is shaken over ice to chill yet still has a subtle underlying richness from the bourbon. You can get the best of both summer and fall in this happy medium cocktail.

The sweetness of the bourbon make it a great liqueur to mix as a cocktail enhancing any fruit it is paired with. Here we chose to infuse it with the fall flavours of plums! We’ve been into plums lately if you haven’t noticed.. The slight sweetness of plums pairs beautifully with the hints of caramel and vanilla of the bourbon making it a tart but a little sweet delight for your taste buds. The plum syrup can be made in advanced and stored in the refrigerator and keeps for 4 days.

This is a great cocktail if your hosting any holiday get togethers as an added bonus if you find yourself with leftover plums try our plum crostini’s! https://thecommunalfeast.com/2019/10/plum-crostinis-with-apple-maple-boursin/

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Print Recipe

Plum sour

fresh muddled plums and a plum infused simple syrup add the perfect twist to a classic bourbon sour for a touch for fruitiness- a total crowd pleaser!

Cook Time10 mins

Total Time10 mins

Course: Drinks

Servings: 1

Author: the communal feast

Ingredients

• For the cocktail
• 1 plum sliced
• 2 oz. bourbon
• 1 oz. freshly squeezed lemon juice
• 0.25 oz. plum syrup
• 1 0 z. egg white
• ice
• bitters- optional
• Plum simple syrup
• 1 plum
• 1/2 cup water
• 1/2 cup cane or brown sugar

Instructions

• Begin by making the plum simple syrup. In a saucepan over medium heat bring plums, water and sugar to a medium boil. Cook until reduced and thickened into a syrup about 10 minutes. Transfer into a glass jar or something similar that will hold the heat and pour into a cocktail shaker.
• To make the cocktail start by muddling 3-4 slices of plums in a cocktail shaker, followed by adding bourbon, lemon juice, syrup, and egg whites. Add ice filling to the top and shake vigorously for 20 seconds. Pour into your serving glass. garnish with fresh slices of plums and/or bitters.

Notes

the plum simple syrup can be made in advanced and stored in the refrigerator. It keeps for 4 days.

For a thicker egg white foam that’s almost mousse like add all the ingredients to your cocktail shaker except the ice and give it a nice hard shake for about 30-45 seconds this is what is often referred to as a "dry shake" add ice afterwards and give it a little shake. keep in mind that you are just cooling the drink so dont over shake. If you are not shaking up drink after drink this step of dry shaking works however making drinks for bigger crowds can become time consuming. Skipping the dry shake is very common in these scenarios just remember to not over shake as the ice will dilute the drink too much and reduce the amount of foam the egg whites create. Stick to 20 give it all you’ve got hard shakes.