plum(b) tuckered out
90ml macadamia milk,
or nut milk of your choice
30ml plum wine (see recipe, right)
10ml brandy
5ml honey syrup (see far right)
Ice cubes, to serve
2 dashes aromatic bitters
Dehydrated plums, to garnish
(^1) Add nut milk, plum wine, brandy
and honey syrup to a highball glass.
Stir to combine, then top with ice.
(^2) Finish with the bitters; garnish
with the dehydrated plum.
Honey syrup
The variety of honeys available
is vast, and the flavour changes
depending on location and
where the bees are spending
their time. Honey can be a bit
difficult to work with in drinks
as it can be sticky and create
quite a mess, so I usually work
the honey into a syrup first.
This can be very easily done
by combining one part warm
water with two parts honey.
Stir until the consistency is
runny. Keep the syrup in the
fridge as you don’t want it
turning to mead – or do you? A
shop it
Raami tumbler
in Clear, $29.95
for pair, Iittala.
Te la tumbler
in Clear, $50 for
large, Hay.
Calla tumbler,
$97 for pair,
Royal Doulton.
Plum wine
Makes approximately 600ml
5 plums
500ml (2 cups) sake
50g rock sugar (substitute
with caster sugar if need be)
200ml hot water
5 prunes, roughly chopped
(^1) Halve the plums, remove
stones and slice the fruit into
wedges. Add to the sake and
store in an airtight container
in the fridge for 1 week.
(^2) Strain the sake and set
aside. You can dehydrate the
plums to use later as garnishes.
(^3) Combine the sugar and
water in a saucepan over medium
heat, stirring to dissolve the
sugar. Add the prunes and bring
to the boil for 10 minutes. Strain,
then leave the syrup to cool. You
can compost the prunes.
(^4) Combine the prune syrup
with the plum sake and strain
again, then pour into a sterilised
glass bottle. The plum wine will
last for up to 1 week in the fridge.
real living
14 3
drink