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Tash's Coro Gold

Created by Tash as part of our Fever-Tree Summer Cocktail Series, this low ABV beverage celebrates late-harvest lemon and plum.

Ingredients

Plum & Lemon Syrup:

  • 1 cup quartered/sliced plums, with stones
  • 1 cup water
  • ½ cup white sugar
  • 2 tablespoons lemon juice
  • Pinch of salt

Coro Gold Cocktail:

  • 30ml Awildian Coromandel Dry GIn
  • 30ml Plum & Lemon syrup
  • Fever-Tree New Zealand Dry Ginger Ale

Designed by Tash McGill @thespiritswriter

Directions

To make plum and lemon syrup, combine ingredients (except lemon juice) in a small saucepan and bring to a simmer, stirring gently until sugar is dissolved. Simmer for another ten minutes. Steep covered, overnight up to 24hrs. Strain and remove all stones and pulp. Bring back to a simmer, add lemon juice and a pinch of salt. Adjust to taste.

Add gin and plum & lemon syrup to a mixing glass with ice, stir down til just at temperature. Pour into a chilled highball, wine glass or large coupe (min 240ml capacity). Top with dry ginger ale and serve with a orange half-slice on the rim.

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