Plum Syrup (makes 8 cocktails)
- 250g plums, roughly chopped
- 1 cup caster sugar
- 1 cup water
- 30ml citrus gin (we used Mount Compass, but a strong citrus gin would be great also, such as Malfy Limoni)
- 30ml Bizzarro Aperitivo
30ml plum syrup
30ml lemon juice, freshly squeezed
2 mint leaves, torn
- mint leaves for garnish
Bring all ingredients to a boil in a small saucepan, stirring so sugar dissolves. Lower heat and let simmer until plums are extremely soft and colour develops. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 2 weeks.
In your shaker, add all ingredients and a large ice cube. Shake hard until ice is almost dissolved. Strain into glass of choice and garnish with mint.