Plumdog Millionaire Cocktail
Cheers to this unique cocktail recipe from Kelowna-based bartender Harry Dosanj.
1½ oz Havana 7-year rum
½ oz port (Black Sage’s Pipe is a local option)
¾ oz plum chai spice syrup
¾ oz lime juice
¼ oz organic, fair-trade Assam tea
¾ oz free-range egg white
Fresh lime, for peeling
In a cocktail shaker, add Havana rum, port, plum syrup, lime juice, tea and egg white.
Dry-shake until all are combined and you have created a foam. Open shaker and add enough ice to fill. Shake for 10 seconds until shaker is ice cold.
Strain into a coupe glass without ice and express a lime peel over top of drink.
Plum Chai Spice Syrup
In a pot, combine 7 oz water, 7 oz white sugar, 1 oz of chai spices and four plums, sliced. Simmer mixture for 10 to 15 minutes without boiling.
Let mixture cool for 2 hours, then strain into a clean, labelled container. Syrup will keep for about 3 weeks in the refrigerator.