Ume This Way: A Plum Paloma

• 1 1/2 ozblanco tequila
• 1 ozplum oleo syrup
• 1 ozfresh grapefruit juice
• 4 dashesScrappy's Cardamom Bitters
• 4-5 leaves of Thai basil or regular basil
• 2 ozsparkling water

Preparation

1. 1.

   Combine the first 5 ingredients in a shaker with ice, shake well, fine strain into the glass with ice. Top with 2 oz. of very cold sparkling water, gently stir to incorporate. Garnish. Plum Oleo SyrupWash, pit, and roughly chop up about 1 cup of ripe Japanese plums (or your favorite plum variety). Add to a small container with 1 cup of sugar and shake it to evenly coat the fruit. Let the mixture sit in the refrigerator for 24-48 hours. Strain out spent fruit. The syrup will keep in the refrigerator for at least 2 weeks.