Name: Davidson’s Plum Sour by Raes on Wategos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 45 ml Brookie's Byron Slow Gin (see note); 30 ml lemon juice; 1 eggwhite; Freeze-dried Davidson's plum powder (see note), to serve; Davidson's plum syrup; 75 gm caster sugar; 100 gm fresh or frozen Davidson's plums (see note), coarsely chopped

Davidson’s Plum Sour by Raes on Wategos

A gin cocktail that's pleasantly sweet, tart and refreshing.

Makes 1

Prep

10M

Cook

Total

15M

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This cocktail really represents the Northern Rivers,” says chef Jason Saxby. “Brookie’s is a local favourite – we’ve used this gin, as the sweetness helps balance out the tartness of the Davidson’s plum.”

Ingredients

45 ml Brookie's Byron Slow Gin (see note)

30 ml lemon juice

1 eggwhite

Freeze-dried Davidson's plum powder (see note), to serve

Davidson's plum syrup

75 gm caster sugar

100 gm fresh or frozen Davidson's plums (see note), coarsely chopped

Method

1.For plum syrup, combine sugar and 175ml water in a small saucepan over medium heat and stir until dissolved. Add plums and stir occasionally until pan comes to a simmer. Remove from the heat and set aside to infuse (1½-2 hours). Strain and refrigerate until required. Plum syrup makes more than you need but will keep refrigerated for up to 1 week.

2.Place gin, lemon juice, eggwhite and 15ml plum syrup in a cocktail shaker with ice. Shake hard until chilled and eggwhite has frothed up. Strain into a chilled glass and dust with plum powder.

Brookie’s Byron Slow Gin is available from select bottle shops. Freeze-dried Davidson’s plum powder is available from select health food stores. Davidson’s plums are available from outbackchef.com.au.
Notes

Jason Saxby

Recipe / styling by Lisa Featherby

Ingredients

Method

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