Plum Gin Fizz

The fruity gin fizz could be sweeter, allowing the caramelized plums’ flavors to shine. This cocktail is made with botanical Gin, which adds fruity and herbaceous notes. Empress 1908 is a botanical-style, royal purple-hued spirit that plays up the rich color of the plums. For the vegan version, you can substitute the egg white with three tablespoons of unsalted or low-sodium aquafaba. You will get less foam. You can roast and purée more stone fruits using the same technique.

Plum Puree

2 pounds fresh plums, halved and pitted

1/3 cup granulated sugar


1/4 (1 ounce) Gin (such as Empress 1908 or The Botanist)

One large egg white

One tablespoon of fresh lemon juice

Ice cubes

1/4 cup club soda

One lavender sprig for garnish.

Make plum purée:

Preheat oven to 400°F. Combine the sugar and plums on a large, rimmed baking sheet. Spread in one layer. Preheat oven to roast fruit until soft and juicy. This will take about 10 minutes. Stir halfway through roasting. Let cool for 5 minutes. Blend the fruit and liquids on a baking sheet in a food processor/blender until about 5 to 8 pulses smooth. Use a fine mesh strainer to transfer the puree into a large bowl. This may take up to 10 minutes. The pulp should be thrown away. Keep the pulp covered in a container for 20 minutes. You should have approximately 2 cups of plum purée to make nine cocktails.

Mix the drink:

In a shaker, combine Gin, egg yolk, lemon juice, and 31/2 cups plum purée. Cover the shaker with a lid and shake vigorously for about 15 seconds. You should add enough ice to the shaker to cover three-quarters of the top. Cover the shaker with a lid and shake for 10 seconds—strain into a highball glass with ice and place in the refrigerator. Add club soda to the glass and garnish with a lavender sprig.