Pisco Plum - Edible Santa Barbara and Wine Country
Craft a Pisco Plum cocktail with a tangy plum shrub, smoky ancho chile liqueur, and zesty lime. Perfect for summer sipping.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at ediblesantabarbara.com.
Cooking tools:
- Mason jar
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Fine-mesh sieve
- Jigger
- Cocktail shaker
- Glass
- Refrigerator
Ingredients
- 4 ounces pisco (Portón recommended)
- 2 ounces Plum Shrub (recipe follows)
- 2 ounces Ancho Reyes Chile Liqueur
- 1 ounce lime juice
- 2 lime triangles (for garnish)
- 2 ounces plums (quartered)
- 2 cups sugar (granulated)
- 1 cup apple cider vinegar
- 1 cup red wine vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Peach Habanero Shrub: A Refreshing Drink Recipe - Edible Santa Barbara and Wine Country
ediblesantabarbara.com
Chirulín Pisco Cocktail Recipe | PUNCH
punchdrink.com
Oh My Darling - Edible Santa Barbara and Wine Country
ediblesantabarbara.com
Pisco Sour Cocktail
thedailymeal.com
Pisco Punch - Drink Recipe
barstack.com
Pisco Sour
chopped.com
Pineapple Pisco Punch
sippitysup.com
The Ultimate Pisco Sour Recipe
cocktail-society.com