I had exactly a million and one ideas swirling about for my very first Mixology Monday. This month’s theme is The Smash. Of course, all those great ideas all went out the window (thanks procrastination, humidity and stress!) and I decided instead to make one with what was on the shelf and in the fridge in between massive canning projects. ‘Tis the season, after all. This version turned out quite nicely, as most smashes I usually make are firmly on the sweeter side of things. Which gets old. Quickly.
As a preserver, I usually have fruit and syrup in excess at my disposal: in recent memory I’ve put up mulberry syrup, shiro plums in honey syrup, smoked cherry syrup, rhubarb in syrup, pickled blueberries, two kinds of cocktail cherries, and jams galore. This cocktail, as a nice change of pace, prefers instead to straddle the sweet-sour fence, with help from rosé and tart shiro plums. A nice change from your average smash, topped off with some funky, piney propolis bitters from Stonewall Apiary which take the drink over the top. I may make variations of a whatevers-in-season fruit smash a lot folks, but this riff is a keeper.
Shiro Plum Rye Smash
1.5 oz Rye (I used New England Distilling’s Gunpowder Rye)
1 oz rosé (Something from Spain)
.75 oz rhubarb syrup (homemade)
1 shiro plum, pitted and chopped
1 teaspoon Stonewall Apiary Propolis Bitters
1/2 teaspoon Sweet Annie Pollen
Muddle pollen, plums and rye. Add rosé and rhubarb syrup, and stir well. Add crushed ice, and a few dashes of bitters. Top with a more creative plum garnish than what I can come up with. Cheers!