Dark Horse

Plum gets a spirited spritz in this highball from Brooklyn’s Gwynnett St.

2 oz. vodka
1 oz. fresh lime juice
1oz. ginger syrup
3/4 oz. plum purée
1 oz. soda water
Tools: shaker, strainer, fine strainer, barspoon
Glass: highball
Garnish: lime wheel

Combine all ingredients, except soda, and shake with ice. Double strain into an ice-filled glass, top with soda and stir to combine. Garnish.

For the ginger syrup: Combine 2 oz. of ginger juice with 2 oz. of Demerara syrup (2:1 sugar to water) and stir until combined. Keep refrigerated for up to 2 weeks.

For the plum purée: Preheat oven to 400 degrees F. Slice 20 plums, toss with 1 1/2 cups of granulated sugar and layer in a large roasting pan. Roast, stirring occasionally, until plums are soft and cooked through (about 20 minutes). Purée mixture in blender while still warm until smooth, and keep refrigerated for up to 1 week.

Gwynnett St., Brooklyn, New York