Shared by Jeremy Salamon
Shared by Jeremy Salamon
Czech Mate (Slivovitz Cocktail)
Yield: 2 servingsTime: PT0H30M
Czech Mate (Slivovitz Cocktail)
Yield: 2 servingsTime: PT0H30MFamily Journey
CzechoslovakiaQueens, NYBoca Raton, FL
Brooklyn
This cocktail recipe from chef Jeremy Salamon’s new book “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table” is inspired by his grandfather Steve. Since it uses freshly-made plum compote, we like to serve it around Rosh Hashanah, which falls during plum season. Jeremy shares:
“This cocktail is an homage to Papa Steve, Agi’s husband, who was born in the former Czechoslovakia. Agi loves her cognac, but Papa Steve always kept his bottle of plum slivovitz nearby. This cocktail highlights the natural sweetness of slivovitz with honey, plum compote, and a splash of orange blossom water. It’s a simple drink that feels just fancy enough to be special. Stone fruit is a staple of Hungarian crops, so most Hungarians have plenty of compotes in their pantry. Plum has always been my favorite, sweet and just a little tart. This is a perfect time to use up any overly ripe, mushy fruit.”
Read more about Jeremy’s family in “Preserving a Grandmother’s Hungary.”
Ingredients
For the plum compote:
- ½ cup sugar
- 1 cup port wine
- 1 pound plums, halved and pitted
- 1 vanilla bean, split
- 2 tablespoons honey
For the honey syrup:
- ½ cup water
- ½ cup wildflower honey
For the cocktail:
- 6 basil leaves
- 1 ½ ounces slivovitz
- ½ ounce fresh lime juice
- ½ ounce honey syrup (recipe above)
- 1 teaspoon Plum Compote (recipe above)
- 1 dash orange blossom water
Preparation
Step 1
Make the plum compote: In a large saucepan, sprinkle the sugar in an even layer. Set over low heat and cook the sugar until a light amber caramel forms, about 6 minutes. Stir only occasionally.
Step 2
Deglaze the caramel with the port wine. Using a long-stemmed lighter, ignite the port and burn off the alcohol until the flames have subsided, about 1 minute. Carefully add in the plums, vanilla, and honey. Cook down until thick and sticky, 30 to 45 minutes.
Step 3
Remove from the heat and cool completely. Store the compote in a clean jar or other airtight container in the refrigerator for up to 1 week.
Step 4
Heat ½ cup water and ½ cup wildflower honey in a small saucepan over medium heat until the honey is dissolved. Store the syrup in an airtight container in the refrigerator until ready to use, up to 1 month. Makes about 1 cup.
Step 5
Muddle 4 of the basil leaves in a cocktail shaker until fragrant. Add the slivovitz, lime juice, honey syrup, plum compote, and orange blossom water and fill the shaker with ice cubes.
Step 6
Close tightly and shake vigorously until the outside of the shaker is frosty and very cold. Strain the drink into two glasses (that have been chilled for atleast 1 hour) and garnish with the remaining basil leaves.
