A Rose (Aprium) By Any Other Name
A few weeks ago I documented my efforts to capture the embers of the stone fruit season by infusing gin with apriums, pluots, and dried plums. (Previously) I am pleased to say that my experiments were most successful—despite have been told not to expect much from folks who’s opinions I regularly value. I don’t know what I did that they did not, but I wound up with deeply colored, highly flavored gins. Drinkable in their own right, actually. And the flesh of the fruit did not disintegrate as I had feared it might. (I chalk this up to using less than fully ripe fruit.) I also think my choice of Plymouth, in which the juniper is fairly muted, was spot on.
Since then I’ve used the gins to make a number of lovely sours (one of which is destined for the menu at Plum). The only down side is that I am running out and, alas, there really are no more stone fruit (least not of the varieties I was using). Now I’ll have to sit on my hands and await the next season—only 11 months away!
Meantime, to whet your whistle, or to make you envious, you choose), here’s a recipe for one of the cocktails.
Rose Aprium Sour (AKA By Any Other Name)
1 1/2 oz. Rose Aprium-infused Plymouth gin [*]
3/4 oz. Honey syrup (2:1)
1/2 oz. lemon juice
1/4 oz. Maraska maraschino liqueur
1 egg white
Combine ingredients in a mixing glass and dry shake to froth the egg whites.
Add ice and shake about 20 times to chill.
Double-strain into a chilled cocktail glass.
[*] Details on how I made the gin can be found in this post. The only missing details are as follows: let the fruit infuse for about 10 days. When ready, run the infused gin through a Melita-type coffee filter before using.