Shaken · Coupe
GarnishLemon twist
Shaken · Coupe
Katie Loeb (2009)
Plum Blossom cocktail recipe
What goes in it
- 1.25 oz
- 0.75 oz
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.25 oz
- 1 tspMaraschino liqueur
Bottle · Maraschino Liqueur
- 1
- 1 dashGrapefruit bitters
Bottle · Grapefruit Bitters
Method · Shaken
- 1Shake everything with ice until cold.
- 2Strain into a chilled cocktail glass and garnish with a lemon twist.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Lemon twist
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
About the Plum Blossom
Plum Blossom is a sour made with rice shochu, umeshu and lemon juice, created by Katie Loeb in 2009.
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