Chefs' Recipes

Davidson’s Plum Sour by Raes on Wategos

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

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.”


Davidson's plum syrup


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


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