Plum Gin Fizz

5.0

(2)

2 Reviews

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.

By

Hannah Selinger

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

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

Servings:

1

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Ingredients

Plum Puree

2 pounds fresh plums, halved and pitted
⅓ cup granulated sugar

Cocktail

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

Directions

Make the plum puree:

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:

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.