Plum Crazy Recipe

Combine chopped pitted plums, sugar, water, peppercorns, and bay leaves in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer for 8–10 minutes, until plums break down and the mixture is syrupy.

Remove from heat and allow to steep for 15 minutes to extract bay and peppercorn aromatics. If using, stir in lime zest while hot.

Strain the syrup through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids (or reserve for another use). Let syrup cool to room temperature. Yield: about 5–7 oz. Store refrigerated up to 2 weeks.

Combine

In a cocktail shaker, add 2 oz Bumbu rum, 0.75 oz fresh lime juice, 0.75 oz plum-peppercorn-bay leaf syrup, 0.5 tsp umeboshi paste, and 2 dashes aromatic bitters.

Dry shake (no ice) for 10–12 seconds to help dissolve and integrate the umeboshi paste evenly into the mixture.

Add ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain into a chilled coupe or rocks glass over a large ice cube (or neat in a coupe if preferred). Double-straining removes any small solids from the umeboshi and syrup.

Garnish with a thin fresh plum slice or a small whole umeboshi perched on the rim. Add a fresh bay leaf alongside the plum if desired.

Lightly grind a small pinch of cracked black pepper over the top of the cocktail to accentuate the peppercorn note in the syrup.

Serve immediately.