Plum Blossom Sour Recipe

Combine the chopped plums, dried hibiscus flowers, sugar, and water in a small saucepan.

Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 6–8 minutes until the plums soften and the liquid is deeply colored and fragrant.

Remove from heat and let steep 15 minutes to extract maximum hibiscus flavor and color.

Strain through a fine mesh sieve or cheesecloth into a bowl, pressing on solids to extract juices. Discard solids or reserve for another use.

Stir in 1 tablespoon fresh lemon juice, cool to room temperature, then refrigerate. Syrup will keep 2 weeks in the fridge. Use 3/4 oz per cocktail as listed.

Dry Shake (create foam)

In a cocktail shaker, combine 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz hibiscus-plum syrup, 0.5 oz plum liqueur, 1 egg white (or 1 oz aquafaba) and 0.25 oz crème de violette (if using). Do a vigorously dry shake (no ice) for 15–20 seconds to emulsify and produce a silky foam.

Wet Shake (chill and dilute)

Add a large handful of ice to the shaker and shake hard for 10–15 seconds until well chilled and the shaker feels cold.

Double strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth texture.

If desired, add 1 dash Angostura bitters on the foam and use a toothpick to create a simple design.

Garnish with a thin plum slice and an edible violet or a dried hibiscus petal on the foam. Serve immediately.