Shrub Cooler Cocktail

Plum Shrub:

• 1 pound plums
• 1/2 cup water
• 2 cups granulated sugar
• 5 cardamom pods
• 5 whole cloves
• 1 cinnamon stick
• 1/2 cup distilled white vinegar
• 1/2 cup white wine or champagne vinegar

Shrub Cooler Cocktail:

• 2 ounces gin (London-style preferred)
• 1 1/2 ounces Plum Shrub
• 1/2 ounce lemon juice (juice from 1/2 lemon)

For the Plum Shrub:

1. Clean, pit and quarter plums
2. Heat an Anolon Advanced 8.5-inch nonstick skillet and add cardamom pods, cloves and cinnamon. Continuously move the pan for 1 minute until the spices become warm and fragrant.
3. Put plums, spices and water in a large Anolon Advanced stockpot.
4. Cook on low heat for 10 minutes and removed from heat.
5. Place mixture in a plastic or glass container and cover with sugar. Let macerate for 36-48 hours until juices are released and the fruit is broken down. (You can stir a couple of times to help it along during the maceration process.)
6. Once macerated, add the vinegars and finely strain. (You can use a hand blender to break up some of the fruit if there are still juicy chunks.) Once strained you can store for up to 6 months in the refrigerator.

For the Shrub Cooler Cocktail:

1. Combine in shaker with ice and shake vigorously for 15 seconds.
2. Strain into coupe (e.g., old fashioned champagne glass, or any fun, small glass, such as a martini glass).