Fruit is weird. Salt with strawberries is a big no no but with plums we’re talking next level delicious. This one is cool because it’s easy and I’ve always found plums difficult to work with maybe because I’m not their biggest fan. Out in the real world, I don’t buy or eat them. I’m a former plumist. I’m getting better, however, due to this recipe.

Here we go.

Plum Honey

Equal parts by weight local honey (we use really dank shit from Malibu) and plums. Yes, take the pits out of the plums. Uh, I don’t weigh the salt, I just eyeball it. Sorry. I know.

Just let it sit for a day, then stick blend the whole thing, wait another day, and strain it all off. If you want it to get a little more fermenty, then by all means allow it to go further. After two days, though, you’ll be surprised at how frothy it becomes. Once you’ve put it all through your trusty chinois, save the leftover plum dregs for the dehydrator. It makes a nice little plum powder for garnish purposes.

Note: If you make this syrup and then add it directly to a drink spec like any normal cocktail, it’s going to throw you off. Trust me. It’s odd. Something about the salt influence. I’ve said before, I don’ t really know what I’m doing. I only kick ass twice a week, the salted plum honey just showed up on the wrong day.

Last year around this time, Angel created the Beelzebubba formula that we use all the time. We were dicking around with house made, clarified calpico and he was the one who figured out the proper specs which are a little weird but work tremendously.

Here’s the original recipe:

Beelzebubba

2 oz. London Dry Gin

.75 oz. Clarified Nectarine Calpico

.25 oz. Fresh Lemon Juice

.25 oz. Lemon Sherbet

.25 oz. Chamomile Syrup

1 Dash Makrut Lime Bitters

This recipe then led to so many others. A few months later I applied the same concept to a plum drink, my best to date, also called Beelzebubba.

Beelzebubba (2.0?)

1.5 oz. Fig Infused Bourbon.

75 oz. Clarified Calpico

.25 oz. Drambuie

.25 oz. Salted Plum Honey

.25 oz. Lemon Sherbet

.25 oz. Fresh Lemon Juice

Double Strain and top with dehydrated plum honey leftovers mixed with Korean chili flake. Great quaffer, fabulous potation.

Yeah, Drambuie. We had two old, dusty bottles we had to get rid of and just that little bit was the magic.

This recipe was then applied to salted persimmons and the I Lost on Jeopardy drink was born. Maybe the best one we’ve ever done.

I Lost on Jeopardy

1 oz. R&R Punch

.5 oz. Japanese Whisky

.5 oz. Bonded Rye

.5 oz. Whey Syrup

.25 oz. Salted Persimmon Raisin Verbena Honey

.25 oz. Lemon Sherbet

.25 oz. Fresh Lemon Juice

1 Dash White Sage Bitters

Yeah, not the Beelzebubba formula at all. Just plain weird. Double dairy and salt working hand in hand, frolicking in the tournefortia.