Name: Sugar My Plums
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Sake; 15 ml Mirabelle eau-de-vie; 15 ml Umeshu plum sake; 2 dash Plum bitters

Sugar My Plums
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Photographed in a Nude Savage Pony glass

Ingredients:
1 ¹⁄₂ oz	Akashi-Tai Daiginjo Genshu
¹⁄₂ oz	G. E. Massenez Mirabelle eau-de-vie
¹⁄₂ oz	Akashi-Tai Shiraume Ginjo Umeshu
2 dash	Fee Brothers Plum Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of 2 red grapes dusted with icing sugar.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with grapes rested on rim.

Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

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Cocktail of the day:

12th February 2025 is National Plum Pudding Day

Review:

Complex grassy flavours of green apple, pear, red grape, and indeed plum. A light, cleansing and aromatic aperitivo.

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History:

Created by yours truly in May 2021 at the Clocktower, Rye, England.

More cocktails by Simon Difford

Alcohol content:

0.9 standard drinks
16.48% alc./vol. (16.48° proof)
12.5 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G Atabek

30th October 2022 at 21:40

I didn't have any of the ingredients except sake so I tried to adapt the recipe by using Hungarian Plum Palinka. I have never had Akashi-Tai but from what I read about it I assumed Maraschino would be a fitting sub.

In the end I went with 1 1/2 oz. Sake, 1/2 oz. Palinka, 1/5 oz. Maraschino and 2 dashes of Kewra Water which yielded a delicious drink.

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