Forbidden Fruit Recipe

Cook and strain

Combine chopped pitted plums, sugar, and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook 8–10 minutes until plums are soft and sugar dissolved.

Remove from heat and mash the plums with a fork or a small potato masher to extract juices. Let cool 5 minutes.

Strain the mixture through a fine mesh sieve into a bowl, pressing solids to extract as much syrup as possible. Discard solids or reserve for another use. Stir in 1/2 tsp fresh lemon juice to brighten the syrup. Cool completely before using. Yields roughly 3/4 cup.

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling with ice water while you build the drink.

Fill a mixing glass with the measured ice (about 1 cup) to properly chill and dilute the cocktail during stirring.

Add Bearface Triple Oak Whiskey (1.75 oz), Amaro Montenegro (0.5 oz), Galliano (0.5 oz), plum syrup (0.5 oz), fresh lemon juice (0.25 oz), and 2 dashes of Angostura bitters to the mixing glass.

Stir with a bar spoon for 25–30 seconds until the outside of the mixing glass feels very cold and the liquid is well diluted (about 20–25% dilution is typical for spirit-forward stirred cocktails).

Discard ice water from the chilled glass if used. Strain the cocktail through a julep or fine strainer into the chilled coupe or Nick & Nora glass.

Express the orange peel over the drink by holding it over the glass with the outer skin facing down and giving it a firm squeeze to spray oils onto the surface. Rub the peel around the rim and drop it into the drink.

Garnish with a dehydrated plum or a fresh plum slice on the rim or floated on the surface.

Serve immediately.