Happy Sunday! I found myself in the park this afternoon, in my bikini, about to dive into my picnic lunch consisting of a baguette, extra gooey double cream Brie cheese, Humboldt fog cheese, greek olives and a stack of articles from the New York Times I have been meaning to read. A couple of friends came to join my picnic and I made this cocktail. Cozy warmth from the sun combined with a soft breeze told me Spring was in the air. Catching up on the latest cocktail, wine and fashion articles with this cocktail in our hands was a perfect way to spend my Sunday with friends.
Cardenal Mendoza Brandy is full bodied with tasting notes of apricot, peach, flan, and a suggestion of smoke. Plum Port Royal Syrup adds flavors of bold plum, cassis, fresh figs with a linering spice. Paired together with a hint of citrus is a day dream all on it’s own, leaving one with an oh so content smile where another person might be tempted to ask, ‘French Quarter for your thoughts?’
- 1.5 oz Cardenal Mendoza Brandy
- 1.5 oz Plum Port Royal Syrup
- 1 oz fresh squeezed Meyer lemon juice
Add all ingredients to a shaker with ice. Shake well. Fine strain over ice into a chilled rocks glass. Garnish with a cherry. Enjoy.
Plum Port Royal Syrup
- 1 cup Fonseca Ruby Port
- 1 ½ cups water
- ¾ sugar
- 1 vanilla bean split lengthwise
- 22 black peppercorns tied up in cheesecloth
- 1 cinnamon stick
- 10 plump dried Black Mission Figs steamed or one heaping table spoon of fig jam
- 2 two inch orange peels
- 2 deep purple plump plums
*If using dried figs, place them in a microwave-safe bowl and cover with one inch of water. Microwave for about ten minutes until figs are plump but not mushy.
Add water, sugar, vanilla bean, peppercorns, cinnamon stick, figs and plums into a saucepan. Bring to a boil for a minute, stir well to incorporate all ingredients. Turn down heat and let simmer stirring occasionally, adding more water as needed. Once all of the plums have broken down and a thick syrup has formed, about 45 minutes turn off the heat. Discard the cinnamon stick, vanilla bean, and peppercorns. Let cool. Place syrup into a blender and blend until smooth. Fine strain into an airtight container. Add Ruby Port. Stir to incorporate.