This week’s H.O.A.G.Y. (Help Out a Gal/Guy, Yeah?) comes from my new best girlfriend who has several 30+ year old fruit trees in the backyard of her Avenues home in our Salty City. Plums, pears, apples, and other fruity goodness for days, people. The boys and I went over a few days ago and harvested buckets full of her late-season plums, and she’s still swimmin’ in ’em. I’m sending her some of my Plum Ginger Pink Peppercorn syrup–which is dead easy to make with even the squishiest of fruit you’ve got on hand– in thanks for sharing her bounty, and hope she’ll make this fab tequila cocktail with it, or perhaps an equally delish Plum Lucky (with gin) or Plum Crazy (with bourbon). It’s ALL good.
1.5 oz (okay, more like 2) oz. tequila blanco
0.5 oz. Cointreau or triple sec
2 oz. Plum Ginger pink peppercorn syrup
splash of club soda
generous pinch of smoked sea salt
Fill a tall Collins glass with ice. To a bar glass filled with ice, add the tequila, Cointreau, and plum syrup. Stir with a bar spoon for a minute. Strain into the Collins glass. Add a splash of club soda floater. As with many sweet drinks, a good pinch of salt does wonders right on top; use plain kosher salt, or some wacky smoked sea salt you’ve been saving up. Get yourself a straw to slurp down all of that sweet, sweet goodness.