Ratafia comes cloaked in romance and mystery. The name can refer to several things, from an amaretti-style cookie to a beverage made from the leftover juice of Champagne grapes, but most often it refers to a fortified wine mixed with ingredients like stone fruit, citrus and spices. In her book, The Wildcrafted Cocktail, forager and botanical instructor Ellen Zachos features a ratafia made with wild cherry plums, but any fresh plums will do. “Cherry plum ratafia is one of my new favorite wild beverages,” Zachos says. “It’s a superb aperitif and adds unusual flavor to cocktails that call for vermouth.” No need to raid your wine collection for a fancy bottle, as an inexpensive, everyday wine will make a fine base. “You’re going to be adding flavors, not preserving the exquisite taste of a fine vintage,” she says.