Plum Roffignac
Ever since I wrote a piece for PUNCH about the Roffignac, I’ve wanted to develop my own spec. Though we’re taking a bit of a shortcut with this method and not making our own shrub, the à la minute “shrub” works and I love the way the plum and Cognac go together. A great drink for September that straddles summer and fall.
INGREDIENTS
3 slices of plum*
½ oz. red wine vinegar
½ oz. rich demerara syrup
1 oz. Cognac
1 oz. sweet vermouth, preferably Carpano Antica or other vanilla-forward product
1 dash Angostura bitters
Club soda, to top
Mint, for garnish
* if using small plums, use more!
ABV LEVEL
In a shaker tin, muddle vinegar and syrup with plum slices. Add Cognac, vermouth, and bitters, fill with ice and do a short shake. Double strain into a footed or highball glass. Fill with pebble or crushed ice and top with about 2 oz. soda. Top off with more ice if needed. Slap mint and tuck it into the ice next to a straw.