Playing with slivovitz again. It’s pretty distinctive and I want to be able to taste it, so there aren’t lot of intense ingredients in this one. A little amaretto and honey help bring out the stone fruit taste of the plum. I used lemon blossom honey because it was in the cupboard though anything light and mild would probably work. Slivovitz can be pretty rich so you may want to adjust the sweet-tart balance according to the dryness of your base spirit.
2 oz slivovitz
1/2 oz lemon juice
1/2 oz honey syrup, 1:1
1/4 oz amaretto
Shake with ice and strain into a chilled cocktail glass. Lemon twist. SOURCE: ROWEN, FOGGED IN LOUNGE
Some notes on my cocktail life in San Francisco—mostly thoughts about classics or an idea I’m working on. Once in a while, I even go out and drink someone else’s liquor. (I try to take pictures to prove it.)