Plume Star Recipe

Name: La Plumes PLUME STAR Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Dillon's Selby Berry Bliss gin (or similar berry-forward gin); 2 oz Sparkling wine (brut or prosecco); 0.5 oz Fresh lemon juice; 0.75 oz Passion fruit-rosemary syrup; 1 to taste Ice; 0.5 cups Passion fruit pulp (fresh or purée); 0.5 cups Granulated sugar; 0.5 cups Water; 2 sprigs Fresh rosemary sprigs; 0.25 tsp Lemon zest (optional, for brightness); 1 sprig Small rosemary sprig; 1 slice Lemon wheel or twist; 0.5 each Fresh passion fruit half (optional)

Inspired by La Plume

Time25m

Serves1

dillon's selby berry bliss, sparkling, passion fruit rosemary syrup, lemon

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Ingredients

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Cocktail

2 oz Dillon's Selby Berry Bliss gin (or similar berry-forward gin)

2 oz Sparkling wine (brut or prosecco)

1/2 oz Fresh lemon juice

3/4 oz Passion fruit-rosemary syrup

1 to taste Ice

Passion Fruit - Rosemary Syrup (makes ~6 oz)

1/2 cups Passion fruit pulp (fresh or purée)

1/2 cups granulated sugar

1/2 cups Water

2 sprigs Fresh rosemary sprigs

1/4 tsp Lemon zest (optional, for brightness)

Garnish

1 sprig Small rosemary sprig

1 slice Lemon wheel or twist

1/2 each Fresh passion fruit half (optional)

Method

Passion Fruit - Rosemary Syrup

Combine and heat

In a small saucepan combine 0.5 cups passion fruit pulp, 0.5 cups granulated sugar and 0.5 cups water. Add 2 fresh rosemary sprigs and (optional) 0.25 tsp lemon zest.

Simmer

Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer for 6–8 minutes to extract rosemary aroma and reduce slightly.

Cool and strain

Remove from heat and let cool to room temperature (15–20 minutes) so rosemary infuses further. Strain out rosemary and any seeds/large solids through a fine mesh sieve into a clean container. Refrigerate until cold. Syrup will keep chilled for 10–14 days.

Cocktail Assembly

Chill glass

Chill a coupe or flute by placing it in the freezer for a few minutes or filling with ice water while you prepare the cocktail.

Build and shake

In a shaker filled with ice combine 2 oz Dillon's Selby Berry Bliss gin, 0.75 oz passion fruit-rosemary syrup and 0.5 oz fresh lemon juice. Shake vigorously for 10–12 seconds until well chilled.

Strain

Discard ice from the chilled glass if used. Double-strain the shaken mixture into the chilled coupe or into a flute if you prefer more effervescence.

Top with sparkling wine

Carefully top the cocktail with 2 oz (about 1/4 cup) sparkling wine to add effervescence. Pour gently to preserve bubbles and avoid overflow.

Garnish and serve

Garnish with a small rosemary sprig and a lemon wheel or twist. Optionally float half a fresh passion fruit or spoon 1/2 tsp pulp on top for visual impact. Serve immediately.