THE GOLDEN PLUM recipe by Akiko Hagio of Ninja Ramen
The Golden Plum utilizes one of Asia’s easiest-to-find spirits. China, Korea, Taiwan and Japan all produce plum wine, which is sometimes referred to as plum liqueur, as it is technically a cordial.
½ oz. Germain-Robin Heirloom Apple Brandy
¾ oz. plum wine (your choice)
¼ tsp. sandalwood tincture*
sparkling wine, chilled
METHOD: In a mixing glass, combine apple brandy, plum wine and sandalwood tincture. Mix very well. Pour into a tulip glass and top with sparkling wine.
2 Tbsp. sandalwood powder (find it on amazon.com)
1 cup water
1 cup sugar
METHOD: In a jar, shake together sandalwood powder and water. Allow to steep for 12 hours. After 12 hours, strain mixture through cheesecloth, squeezing the liquid out of the cloth and catching the infused water in a small pot. Discard sandalwood powder. Over high heat, combine infused water and sugar, stirring well and bringing to a boil. When the consistency is thick and sticky, remove the pot from heat and transfer carefully into a sterilized jar. Allow to cool, then refrigerate.