Plum Ginny
By Charlotte Bernhardt
Plum Ginny
By Charlotte Bernhardt
Yield/Serves:
Makes 1 serving
- 1-½ ounce OOLA Gin (smooth and mild new American gin from OOLA Distillery in Seattle)
- 1 ounce Kina L’Avion d’Or quinquina—a French apéritif wine produced by Tempus Fugit Spirits
- ½ ounce lemon juice
- ¾ of a muddled organic, local Pluot
The signature Sur La Table cocktail was created as a tribute to our Seattle roots and our admiration for the French gastronomic tradition. It’s the perfect balance of sweet and tart, with subtle fruit notes.
Muddle the pluot and lemon juice in a cobbler- or Boston-style shaker. Add gin and quinquina. Add ice and shake vigorously until chilled. Strain through a fine-mesh strainer into a Sur La Table coupe. Garnish with a sprig of fresh rosemary.
Muddle the pluot and lemon juice in a cobbler- or Boston-style shaker. Add gin and quinquina. Add ice and shake vigorously until chilled. Strain through a fine-mesh strainer into a Sur La Table coupe. Garnish with a sprig of fresh rosemary.