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.

*Sandalwood Tincture
2 Tbsp. sandalwood powder (find it on
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.

This article was originally published in the Summer 2017 issue of My Table magazine, now on newsstands. To purchase a copy online, click here. To find one at a local retailer, click here