1 1⁄2 oz Gin, City of London (Tanqueray/Plymouth work too)
3⁄4 oz Simple syrup (Plum-ginger - see note)
1 oz Junmai Sake
3⁄4 oz Lemon juice
1 sli Plum (Coin sized muddling slice)
Instructions

Build in Shaker, cut coin of plum flesh and squeeze in to mix. Add 5 large cubes and shake well. Serve up. Double Strain if Desired.

Notes

To make Syrup, Mash 2 Quarts of Plums into 3 Quarts of sugar. Add 8-10 thin slices of ginger root, and 3 Quarts of Water. Bring to a boil then simmer for 45 min. Cool and strain.

History

Made impromptu at Michael McAvenas house with homemade sake in 2009, finally finding its way onto the Blackbird Menu in 2013.

Cocktail summary
Created by
Kyle Davidson, Blackbird, Chicago
Year
2009
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(2 ratings)
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Comments

Curated slightly - just to clean up syrup and direct attention to the (thoughtfully) provided recipe.