2 ounces Barrell Seagrass (or other cask-finished rye whiskey)
¾ ounce Plum Honey*
¾ ounce freshly squeezed lemon juice
1 egg white
1 ounce Madeira wine (sweet red dessert wine)
Garnish: Plum Dust** and Luxardo cherry
Place whiskey, Plum Honey, lemon juice, and egg white in a shaker along with ice and shake hard until well chilled. Strain out the ice and shake again until foamy. Pour over fresh ice in a double old-fashioned glass. Slowly pour the wine over the back of a small spoon so it floats on top of the drink, then sprinkle with Plum Dust and garnish with a skewered cherry.
*Plum Honey: Remove the pits from three ripe plums. Dice and muddle them into 8 ounces of honey with a flat-ended utensil. In a pot, heat 8 ounces of water and stir in the honey mixture. Bring to a vigorous simmer and cook for 5–7 minutes until thick. Remove from heat and strain through a fine-mesh strainer. Cool thoroughly.
**Plum Dust: Cut 2 ripe plums into 1/8-inch slices. Bake slices at 200° F on a parchment-lined baking sheet for 25 minutes or until completely dried. Blend dried plums at the highest blender speed until they form a powder. Fill a shaker with the powder and use for garnish.
With just over a decade in the hospitality and service industry, Alan Dean has found passion and focus in creating cocktail programs. For the past 8 years he’s been part of Front Burner Restaurants (aka FB Society). The people and culture of the ever-expanding and creative cocktail scene keep him enthralled.
