Brown Sugar Plum Smash

Step 1

Place 4 (high ball/rock) glasses into the fridge or freezer to chill.

Step 1

Wash, stem, and pit the plums. Roughly chop the plums into small chunks.

Step 2

In a small, heavy-bottomed saucepan, combine chopped plums, the Redpath Turbinado Sugar, orange juice, water, and orange zest. Place over medium heat and bring to a boil. Reduce heat to low, simmer, and stir occasionally for 5 to 8 minutes, or until plums begin to soften.

Step 3

Remove from heat, cover, and allow flavours to meld and simple syrup to cool to room temperature; 15 minutes. Strain the syrup through a fine-mesh sieve into an airtight container or mason jar, gently pressing the plums to extract as much liquid as possible. Discard the plums and strip of orange zest. Place simple syrup in the fridge to chill completely.

Step 1

Halve and pit the plums. Cut each plum half into ¼-inch slices.

Step 2

Place a sliced plum half, 6 basil leaves, and 2 mint leaves into the bottom of a chilled glass. With a muddler (or the end of a wooden spoon), muddle the plums, basil, and mint vigorously until juices are released from the plums and the herbs are fragrant.

Step 3

Add 1 to 2 tablespoons (15 to 30 ml) of the chilled simple syrup into each glass, and stir to combine.

Step 4

Fill the glass with ice. Top each glass with ginger beer.

Step 5

Garnish with fresh basil leaves or mint, a slice of plum, or orange zest, if desired. Stir before serving.

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