basil plum cocktial

Basil Plum Cocktail

October 12, 2021

basil plum cocktial

Basil tastes lively right up until that first chilly night, when wilted leaves the next morning means revival is futile.  Likewise, the time for stone fruits is over until next year. Basil Plum Cocktail, with fruit infused vodka and basil simple syrup, is our goodbye to autumn warmth .Make basil syrup with the last of the homegrown if you are lucky to have some handy. Any type of plum works well with this recipe. I tested a Virginia nectarine version and my tasters were pleased. Fruit infused spirits taste better with a longer union, and the color is also more intense. Let your plum vodka reside in the fridge at least one week for optimal everything.

plums, basil and vodka

plum vodka and basil syrup

plum infused vodka and basil simple syrup keep for weeks in the fridge for when you need a summer fix

My cocktail recipes switch up to mocktails, their nonalcoholic counterparts, with ease. In this case, just add basil simple syrup to another beverage like seltzer or iced tea. Keep this syrup in your fridge for weeks —it’s flavor magic well past the summer season. This terrific article contains some colorful and refreshing beverages with not a drop of alcohol.

Before my basil is all gone, I may make another batch of Coconut Basil Lemonade. I dream of infused vodka for cooler weather, too. Winter holiday season is here before you can blink and I plan to snatch up that first bag of cranberries for Spiced Cranberry Vodka gift bottles.

Basil Plum Cocktail

recipe by Michele Humlan, The Good Eats Company

makes about 1 cup basil simple syrup and about 1 ½ cups plum infused vodka


1 cup sugar
1 cup water
1 cup packed basil leaves and tender stems, chopped to release oils
12 ounces black or red plums, coarsely chopped
1 ½ cups vodka
plain seltzer for mixing
optional garnishes : basil leaves, plum slices


  1. Combine sugar and water over medium high heat, stirring to dissolve sugar, bringing to gentle simmer and then simmering one minute; add basil.
  2. Cool basil syrup to room temperature at least two hours (longer in fridge for stronger flavor).
  3. Strain syrup (keep basil to flavor teas or other beverages if desired) and keep chilled; should last for weeks if clean jar/spoons used.
  4. Combine plums and vodka in glass jar and store in fridge at least one week for optimal flavor and color.
  5. After vodka is well infused, strain (you can use the plums again – for yogurt, ice cream, etc).
  6. Vodka infusion will keep chilled for weeks.
  7. For cocktail, combine 2 ounces each basil simple syrup and plum vodka in tall glass over ice; top with seltzer and stir.
  8. Garnish if desired.
  9. For mocktail, combine two ounces basil simple syrup with plain seltzer.
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