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Ingredients
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4 small black plums, quartered and pitted
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1/2 cup sugar
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2 teaspoons black peppercorns
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2 teaspoons fresh lemon juice
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1/2 teaspoon kosher salt
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Sparkling wine, for serving
Directions
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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.
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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.