Plum Sour
The Plum Sour is a late-summer twist on the classic whiskey sour. Made with a whole fresh plum, it balances sweet, tart, and smooth flavors in a jewel-toned cocktail that looks as good as it tastes.
Background
The Whiskey Sour has been a bar staple since the mid-1800s, loved for its balance of citrus, spirit, and sweetness. The Plum Sour brings a seasonal upgrade, adding ripe stone fruit for color, freshness, and a touch of sophistication. This drink is perfect for August and September, when plums are at their juiciest.
What You’ll Need
- Whiskey – A bold base spirit that pairs beautifully with tart fruit.
- Lemon Juice – Adds acidity to brighten the drink and balance the sweetness.
- Fresh Plum – Muddled into the cocktail for flavor, color, and aroma.
- Simple Syrup – Smooths out the tartness and ties the flavors together.
- Egg White (optional) – Creates a silky texture and foamy top, giving the cocktail a polished look.
Why You’ll Love It
The Plum Sour is striking in the glass and complex on the palate. The sweetness of the plum mellows the sharpness of lemon juice, while whiskey adds warmth. Egg white gives the cocktail a frothy finish that feels elegant and indulgent. It’s a drink that’s both approachable and impressive—perfect for entertaining or treating yourself to something special.
Variations & Substitutions
- No Egg White – Skip it for a simpler, fruit-forward version.
- Other Stone Fruits – Nectarines or apricots can be swapped in for different seasonal spins.
- Syrup Flavors – Try honey syrup or spiced syrup (cinnamon, clove) for extra depth.
Expert Tips
- Double strain the drink to remove pulp and achieve a smooth texture.
- Use a ripe, juicy plum for maximum flavor and vibrant color.
- Garnish with a thin plum slice or a dash of bitters for extra flair.
Plum Sour Recipe
Type of Glass
Coupe/Coupette Glass
Ingredients
- 2 oz.
- 1 oz.
- 1 Plum
- 3/4 oz.
- 1 (optional)
Directions
- Remove the pit and chop the plum.
- In a shaker, muddle the chopped plum with simple syrup until juicy.
- Add whiskey, lemon juice, and egg white.
- Dry shake (without ice) to build foam.
- Add ice and shake again until well chilled, about 10 seconds.
- Strain into glass.
The Plum Sour is proof that classics can evolve with the seasons. By using fresh fruit, it brings a burst of late-summer flavor to a cocktail tradition that never goes out of style.