Around Christmas we hear the term sugar plum a lot, especially when connected with fairies. But, what is a sugar plum? Is it a fruit? A candy? Something completely made up? I had a lot of questions.
So I turned to Google and found out that sugar plums are made of ground up dried fruit, nuts, and spices, then rolled into balls and covered with coarse, colored sugar. A lot of people are fans as the unique spiced flavor offers something in direct contrast to the super sugary sweets of the holidays.
To me, it sounded like the perfect compliment to a cocktail! Immediately, my favorite cocktail, the French 75, came to my head. It’s normally quite sweet with lemon used to cut the sugar, but why couldn’t this spiced flavor profile replace the lemon? The addition of Empress gin for the purple color was just a bonus!
The recipe below is for one cocktail, but you can certainly make this in a batch and keep in a pitcher for parties.
Sugar Plum Fairy French 75
- 2 Ounces Empress gin
- 1 Ounces Sugar Plum Syrup
- 3 Ounces Champagne
For the Sugar Plum Syrup
- 4 Dried figs
- 3 Dried plums (prunes)
- 2 Large cinnamon sticks
- 1 Tsp anise abstract
- 1 Tbsp Cardamom
- 1/2 Cup white sugar
- 1/2 Cup water
For the Syrup
- Finely chop the dried fruit and place in a small pot with the rest of the syrup ingredients
- Heat on medium high heat with the pot lid on until the sugar dissolves and mixture starts to bubble. Turn down to low heat and let simmer for 20 minutes.
- Turn the heat off and let the mixture sit until completely cool
- Pour syrup through a strainer to get out the fruit and cinnamon sticks and store in a container with an airtight lid
- The syrup will keep in the fridge for about a month
For the Cocktail
- Add syrup and gin to a cocktail shaker and stir until combined
- Pour into a champagne flute and top with chilled champagne
- For parties, I like to decorate my champagne flute with sparkly sprinkles – I just use a little royal icing around the rim to get them to stick!