I recently posted on my Instagram about my excitement around finally learning how to use the fruit of my lone Italian Prune Plum (or Empress Plum) tree that grows right outside the back door to my kitchen. I spent all day Sunday learning how to make plum jam (among other things) and then was taught how to can all of this delicious plum jam I’d made.
In that post I casually mentioned that I was going to make some Gin Sours with egg whites and a dollop of that plum jam, and so many people reached out about a recipe for said drink that I decided I would just post it here.
It’s super simple, really, and I’ve spoken extensively about using jams, preserves, and marmalades in cocktails before. But here’s the recipe I’ve been using this week, and it’s been well-received down at the bar.
As for the plum jam recipe, there are tons of them online. We used the recipe from the Ball Complete Book of Home Preserving and it was perfect.
Italian Plum Sour Print Me
- 2 oz (60 ml) London dry gin
- ¾ oz fresh lemon juice
- ½ oz (15 ml) 2:1 simple syrup
- 1 tsp (5 ml) plum jam
- ½ oz (15 ml) egg whites, lightly beaten
- Combine all ingredients in a cocktail shaker with ice.
- Shake well until cold.
- Fine-strain into a chilled cocktail glass.
Recipe printed courtesy of jeffreymorgenthaler.com