Indulge in a delightful and refreshing twist on your favorite cocktail with this fermented plum negroni recipe. Don’t let those drained fermented plums go to waste – they can be stored and used in various ways for up to a week. Try spreading them on toast with soft cheese, incorporating them into a salad dressing, or preserving them in vinegar for longer-term usage throughout the winter season.
Fermented Plum Negroni
Serves 1
For the plums
250g of pitted plums
10g of fine salt
375-500ml of London dry gin – opt for a gin with a subtle flavor to complement the plums.
For the drink
25ml of plum-infused dry gin
25ml of Campari
25ml of red vermouth – a natural one is preferred, but any will suffice
1 twist of orange peel to garnish
Begin by mixing the plums with the salt in a bowl. Transfer the mixture to a jar and place a weight on top. Seal the jar and let it sit in a cool spot for a week, allowing the salt to ferment the plums. The resulting liquid should cover the fruit solids, creating a pleasantly tangy fermented plum mix.
After a week, strain the plums and collect the liquid, which should amount to approximately 100ml. Pour the liquid into a large jar and add the gin. Seal the jar tightly and let it infuse for at least 24 hours. The longer the infusion time, the more the flavors will develop. If not consumed immediately, the infused gin can be stored in the fridge for up to three months.
To prepare the drink, strain a portion of the infused gin into a cocktail shaker filled with ice. Add the Campari and vermouth, gently stirring to combine. Note that a negroni should never be shaken. Strain the mixture into a tumbler filled with large ice cubes. Enhance the drink’s aroma by briefly exposing the surface of the orange peel to a lighter or gas flame. Squeeze the peel over the drink to release the essential oils, then drop it in and serve.
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