Infuse Plums In Autumnal Drinks With These 6 Quick And Handy Tips
Infusing plums into beverages give the drinks a tart-yet-sweet and fruity twist. The process of infusing plums into spirits or non-alcoholic bases is straightforward and easy. Once made, the plum-infused base can then be used in alcoholic/non-alcoholic beverages, bringing in a rich, fruity flavour to the drinks.
As fruits, plums have a natural sweetness and mild tartness to them, making them a good option for infusion in both cocktails and mocktails.
Plum Selection
Choosing which variety of plum to use for your infusion is extremely important, as this affects the overall flavour of the infusion and the beverage. Black and red plums as well as damsons are commonly used for drink infusions.
Ripe yet firm plums are highly recommended for the infusion, as they bring about a balance between the sweetness and acidity, which is suitable for infusions.
Preparation
Wash the plums thoroughly in order to remove any residue/chemicals from their surface–this is of extreme importance.
Next, dry them with a cloth, followed by cutting the plums into quarters and removing their pits. Retaining the plum’s skin will contribute additional flavour and colour to your infusion.
For a 500 ml infusion, use about 200-250 grams of plums (this equals roughly 3-4 medium-sized fruits).
Fresh plums will provide vibrant flavours, while dried plums will create a more concentrated result.
The Process Of Infusion
Plums tend to work well with a variety of spirits such as vodka, gin, rum, and whisky. To create a plum-infused spirit base, place the plum quarters into a clean glass jar, then add 500ml of the alcohol of your choice and seal the jar tightly.
Store the infusion in a cool, dark place for anywhere between 5-7 days, carefully remembering to shake the jar gently once a day. It’s imperative to taste the mixture frequently so that you can monitor the infusion’s flavour and reach your desired intensity.
Strain out the plums when the infusion reaches your desired taste. The infused spirit can then be kept in a sealed container for up to six months.
Making Non-Alcoholic Plum Syrup
To make plum syrup, combine 3-4 quartered plums with 500ml of water in a saucepan. Add 100 grams of sugar and bring the mixture to a simmer, stirring until the sugar dissolves. Let it simmer for 15-20 minutes, until the plums soften and release their juices.
Strain the mixture through a fine mesh sieve and press gently to extract the liquid.
Cool the syrup before transferring it to a bottle or a jar.
Store the syrup in the refrigerator for up to two weeks.
Cocktail Recipes
To make a plum vodka martini cocktail, mix 45 ml of plum-infused vodka with 15 ml of dry vermouth in a shaker with ice. Strain the drink into a chilled cocktail glass and garnish it with a lemon twist.
Similarly, to concoct an Old Fashioned variation, use plum-infused rum. Muddle a sugar cube with a few dashes of bitters, then add 60ml of the infused rum, and stir the mix over ice.
Garnish the drink with an orange twist and serve chilled.
Mocktail Recipes
Plum syrup can be used to make a plum ginger spritz. Start by combining 45 ml of plum syrup and 15 ml of fresh lime juice in a glass that’s filled with ice. Top it with 150ml of ginger ale and stir gently.
Garnish the mocktail with a plum slice or a mint sprig. Plum syrup can also be mixed with iced tea or soda water to create a simple yet tasty beverage.
Do remember, like everything, alcohol is best consumed in moderation. Drink and serve responsibly!
