If you've been following me for a while, you'll know I simply love a sour – thanks to a childhood passion for sherbet, they're my favourite cocktails by far. From piscos to amarettos, they provide the perfect combination of sweet and sour, and are very versatile from a flavouring point of view.
What's special about my recipe is that I make a plant-based sour, simply by swapping traditional egg white for aquafaba – and no, they don't taste of chickpeas!
This recipe feaures spiced plums: as they're naturally sweet and sour, they really are the perfect choice for this drink – they also have a spooky violet hue that's great for entertaining adults at Halloween!
The syrup by itself is delicious, and will keep well for a few months in a sterilised, airtight bottle. It can be used to drizzle on porridge, pancakes, and in other cocktails and desserts – and I really recommend you do.
SERVES:
2
