So it’s Christmas, so I’m hoping for a little forgiveness that my 12 drinks project has fallen by the wayside as I’ve rushed to get home to New Zealand, marry the girl of my dreams and drink some pretty spectacular bottles of Champagne along the way.
The Sugared plum fairy came out of the idea that you could combine absinthe and Umeshu (Japanese sweet plum wine.) I’ve made a number of attempts, none of them even remotely successful. I’d welcome a successful cocktail including these ingredients, but for now, just add an egg white to 60mls of Umeshu, 15mls fresh lemon juice, 7.5mls Ardberg 10 yr old, emulisify and shake hard over ice, serve in a sugar rimmed vessel.
Everyday Drinking 