A lovely, zingy twist on my favourite cocktail. Don’t bin the drained fermented plums – they’ll keep for about a week, and can be used in a variety of ways: serve them on toast with soft cheese, put some in a salad dressing or store them in vinegar to preserve them for even longer and use throughout the winter.
Fermented plum negroni
Serves 1
For the plums
250g pitted plums
10g fine salt
375-500ml London dry gin – you don’t want anything with too much flavour, because you’re going to add this with the plums
For the drink
25ml plum-infused dry gin
25ml Campari
25ml red vermouth – we use a natural one, but any will work
1 twist
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