The end of the summer means plums are at their finest, and this rum punch takes full advantage of their sweetness. It’s also a great drink to prepare for a crowd, and its deep red hue makes for a striking color on a formal dining table.
- 1½ ounces rum (not spiced)
- 1 ounce fresh lime juice
- ½ ounce lemon juice
- ¾ ounce black plum syrup*
- Soda water
- Hibiscus bitters (optional)
Combine all the ingredients in a shaker with ice and shake well. Strain and pour into a rocks glass over fresh ice and garnish with a lime wheel or a small plum slice.
To make the plum syrup: Combine 3 diced black plums (skins on), ¼ cup of sugar and ½ cup of water in a sauce pot and bring to a low boil for 10 minutes. Cool the syrup, and strain it well. It will last about two weeks in the refrigerator.