Plum Blossom Sour Recipe

Prepare syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the liquid comes to a gentle simmer.

Add the chopped pitted plums and the dried hibiscus flowers to the simmering syrup. Reduce heat to low and gently simmer, stirring occasionally, for 8–10 minutes until the plums are softened and have released color and flavor.

Remove from heat and allow to steep 10 minutes for stronger hibiscus flavor. Mash the plums lightly with a spoon or a puree tool to release juices.

Strain the mixture through a fine-mesh sieve into a clean container, pressing solids to extract as much liquid as possible. Discard solids. Stir in 0.5 oz fresh lemon juice. Cool to room temperature, then refrigerate. Syrup will keep in the refrigerator up to 2 weeks.

If using egg white: perform a dry shake first. Add gin (2 oz), fresh lemon juice (0.75 oz), hibiscus-plum syrup (0.75 oz), plum liqueur (0.5 oz), and the egg white to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify and build a silky foam.

Add crushed ice (about 1 cup) to the shaker. Shake again vigorously for 10–15 seconds until well chilled and the shaker is frosty.

Double-strain the cocktail into a chilled coupe or sour glass to remove ice shards and ensure a silky texture. If not using egg white, add ice to the shaker before the only shake and then fine-strain into the glass.

Optional finish: Add 1 dash of aromatic bitters on top of the foam and use a toothpick to create a small design, or simply let it sit for aroma.

Garnish with a single dried hibiscus petal or small edible violet placed gently on the foam. Add a thin plum slice or a twist of plum peel on the rim or floated on the surface.

Serve immediately. The cocktail yields a vibrant floral nose with layered plum notes from both the syrup and plum liqueur.